PERSIAN SPICE - golpar

[rdeh]

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

[TJ]

If you've got any, they may be crashing through your window at any
moment:
(stolen from a website I've now lost):
Fact Sheet FACTS-38
PPQ -- made available through the CAPS program page 1
May, 1995

HERACLEUM MANTEGAZZIANUM Sommier & Levier Giant hogweed, Golpar

Family Apiaceae

DIAGNOSTIC CHARACTERISTICS; A biennial or perennial herb, up to 5 m
tall;
with a taproot or fascicled fibrous root; STEMS hollow; LEAVES compound
with
3 leaflets, lower ones to 2.5m long; INFLORESCENCE, loose compound
umbels;
FLOWERS small, perfect; FRUIT a schizocarp (splitting between the
carpels)
into two 1-seeded sections (meicarps); the MERICARPS are elliptical,
7-12 mm
long, 6-10 mm broad, with brown oil tubes (vittae) conspicuously
expanded at
their lower ends (up to 1 mm wide).

BASIS AS A FEDERAL NOXIUS WEED: Causes large painful skin blisters
with eruptions on humans (Anonymous, 1981a).

HABITAT: It grow in areas of human inhabitation such as uncultivated or
waste
lands, near houses, along railroads, roads and streams (anonymous,
1980b).

World Distribution: Australia, Austria, Czechoslovkia, Denmark,
Finland,
France, Germany, Hungary, Italy, Netherlands, Norway, former Soviet
Union,
Sweden, Switzerland, United Kingdom, United States (New York, Vermont,
Washington state).

PLANT PARTS LIKELY TO BE INTERCEPTED: The mericarps or whole fruits

SUGGESTED AVENUES OF ENTRY INTO THE UNITED STATES: As an ornamental; as
a spice; baggage; seeds; foodstuffs.

NOTES: Giant hogweed sap causes a skin reaction known as
photo-dermatitis or
photo-sensitivity. Exposure to the sap sensitizes the skin to sunlight
and
results in swelling, blisters and eruptions of affected sites (Drever
and
Hunter, 1970; Westbrooks and Preacher, 1986). The active principles are
furocoumarins (Clarke, 1975). In the 1970's, many cases of poisioning
were
seen in Great Britain where children played with the hollow stems of the
plant
as pea-shooters or telescopes (Anonymous, 1980b). The plant is easily
recognized because of its large stature and enormous leaves (Anonymous,
1981b).
One way the plant may be spread is by consumption of the fruits or
mericarps
by birds (Anonymous, 1981b).

The dried fruits of the plant are used as a spice in Iranian cooking and
are thus frequently intercepted by PPQ Officers during border clearance
of
passengers entering the U.S. from that region. In April, 1989, while
conducting compliance agreement checks at ethnic food stores in Los
Angles,
California Medfly regulatory Inspector John Keck discovered large
quantities
of HERACLEUM spp. (probably H. MANTEGAZZIANUM) for sale. Invoices from
their
supplier (Shoosh International, Inc., San Fransico) indicated the
materials
had been imported under the Farsi colloqual name of "golpar." The
importer
cooperated in recalling and destroying the materials by providing a list
of
all the stores that had received them.

Samples of the seeds tested at the APHIS Noxious Weed Containment
Facility (Whiteville Plant Methods Center, Whiteville, North Carolina)
were found to have a viability rate of 35%.

IMPORTANT LITERATURE REFERENCES: Andrews et al., 1985; Anonymous,
1980a;
Anonymous, 1981b; Clarke, 1975; Davies and Richards, 1985; Drever and
Hunter,
1970; Lundstrom, 1984; Westbrooks and Preacher, 1986; Wright, 1984.

The above article taken from:
FEDERAL NOXIOUS WEED INSPECTION GUIDE
Prepared by Dr. Randy G. Westbrooks,
Whiteville Plant Methods Center, Whiteville, NC. September 1991

[rd...@pi.net]

In article <33D3B6...@nwlink.com>,

Thanks very much - I already have that information. It's not too
difficult to find scientific information about the plant - but I have a
reference that the FDA have intercepted the seeds being imported under
the name of "golpar" to Iranian food shops in Los Angeles. Thus, I
really wanted to know to what use they are put in Persian cooking.

Thanks all the same!

-------------------==== Posted via Deja News ====-----------------------
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[Heather]

On Mon, 21 Jul 1997 23:44:52 +0200, rdeh <rd...@pi.net> 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

maantegazzianum, nebuchaadnezzer
the persians had such a beautiful language

Heather

Jesus saves lives -- then redeems them for valuable prizes

[justinw...@gmail.com]

It is an extremely aromatic herb. Somewhat like Anise, but not. Not unpleasant, somewhat floral. It's very hard to describe the smell of the seeds- almost chemical.

[parv...@gmail.com]

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.

[jmcquown]

Hi! So happy you could reply to a post from 1997! Thanks for the
ancient attempt at SPAM.

Jill

[Janet]

In article <91befd6c-c8cf-4e41...@googlegroups.com>,
parv...@gmail.com 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

[John Kuthe]

On Monday, July 21, 1997 at 2:00:00 AM UTC-5, 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

Today we call much of "Persia" Iran.

Ask an Iranian! When I first moved into my Shared International Student Living house (which I bought) a doctor from Iran moved in for a few months and I would have asked him.

John Kuthe...