The Essentials

A whole Persian hogweed plant standing above a field, one tall stem carrying a wide flat umbel of cream flowers over large lobed leaves — Golpar comes from Persian hogweed — a tall plant whose flat flower head dries into the seed ground over broad beans and fruit.

Uniquely Persian: golpar belongs to Iranian cooking the way sumac belongs to the kebab. Tames the 'cold' nature of beans, pomegranate, and cucumber — Persian medicine in a pinch.

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Use small amounts. The flavor is concentrated and dominates quickly.

Buy whole seeds when possible and grind fresh — pre-ground golpar fades within months.

What Else to Know

Golpar — Persian hogweed — is a distinctly Persian spice ground from the dried seeds of Heracleum persicum. Sprinkle a little over snacks and stews and you'll notice its warm, slightly piney aroma. Traditionally, it's also used to ease digestion.

Aids digestion of beans and heavy foods. Aromatic antioxidant compounds. Warming spice for cold constitutions.