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...