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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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On Monday, July 21, 1997 at 3:00:00 AM UTC-4, rdeh wrote:
> I am trying to find out the uses of the Persian/Iranian spice (golpar) > in Persian cookery. > > Golpar is the Persian name for the dried fruits of the plant heracleum > maantegazzianum. > > In a Ms Batmanglij's book "Persian Cooking for a Healthy Kitchen, she > apparently discusses how "to use Persian spices like golpar (powdered > angelica seeds)" [sic] > > Any response would be much appreciated. > > R Harris Hi, We use Golpar on pomegranate seeds, in pickled vegetable, It's also added to cooked Lima Beans and baked potato. |
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In article >,
says... > > On Monday, July 21, 1997 at 3:00:00 AM UTC-4, rdeh wrote: > > I am trying to find out the uses of the Persian/Iranian spice (golpar) > > in Persian cookery. > > > > Golpar is the Persian name for the dried fruits of the plant heracleum > > maantegazzianum. No, it isn't. Golpar is the seed of heracleum persicum. Heracleum mantegazzanium (called giant hogweed in UK) is a toxic and dangerous invasive species. https://en.wikipedia.org/wiki/Heracleum_mantegazzianum "The sap of giant hogweed is phototoxic and causes phytophotodermatitis in humans, resulting in blisters and scars. These serious reactions are due to the furocoumarin derivatives in the leaves, roots, stems, flowers, and seeds of the plant. Consequently, it is considered to be a noxious weed in many jurisdictions. " Janet UK |
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