Botanical Name: Heracleum persicum
Also Called: Persian Hogweed
Golpar is a spice derived from the seeds of a plant native to Iran. It is an essential ingredient in Persian cuisine, valued for its earthy, citrusy, and slightly bitter flavor. The seeds are ground into a powder and used to season various dishes, adding depth and complexity to savory and sweet foods.
It has a fine, brownish powder appearance when ground. Its flavor is distinctive, combining elements of earthiness, citrus, and a mild bitterness that makes it unique. It has a slight sharpness, somewhat like angelica or lovage, with hints of cumin and lemon. The spice is aromatic, with a herbal and slightly floral fragrance that enhances the overall flavor profile of dishes.
Golpar is a versatile spice in Persian cooking. It is commonly sprinkled over broad beans (fava beans), where its earthy flavor enhances the sweetness of the beans. It is also used in stews, soups, and sauces to add a robust flavor. Golpar is often paired with pomegranate seeds, rice dishes, and various types of meats, particularly lamb.
In Persian cuisine, Golpar is sometimes used as a seasoning for pickled vegetables and serves as a table condiment, much like salt and pepper. It’s also sprinkled on fresh fruit like pomegranates, adding a tangy, aromatic contrast to the fruit’s sweetness.
Beyond savory dishes, Golpar can be used in desserts, where its slightly bitter and citrusy flavor balances the sweetness of cakes or pastries.