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Published 2017
The bright orange-yellow powdered spice that the Georgians call ‘saffron’ is ground from the petals of the orange French marigold. (Tagetes patula). The dried petals are also used in cooking. The marigold has an earthy, lightly spiced flavour, and adds colour and warmth to raw and cooked dishes. The fresh leaves are also edible and sometimes used.
© 2017 All rights reserved. Published by Pallas Athene.