(Golpar) is the Persian name for Heracleum persicum, also known as Persian hogweed. It is a spice commonly used in Persian cuisine, known for its unique, slightly bitter, and citrusy flavor. Here’s some key information about:

1. Culinary Uses:

• It’s often sprinkled on fruits like pomegranate or cucumber for added flavor.

• Mixed with vinegar, it complements beans such as fava beans (باقالی).

• Used in stews and soups for its distinctive aroma.

2. Health Benefits:

• Traditionally believed to aid digestion.

• Thought to have antibacterial and antifungal properties.

3. Form:

• Usually available as ground powder or seeds.

• The seeds can be roasted or ground to release their aroma.

4. Cultural Significance:

• Golpar is deeply rooted in Iranian culinary traditions and often associated with homemade remedies and snacks.