Appears in
Tasting Georgia: A Food and Wine Journey in the Caucasus

By Carla Capalbo

Published 2017

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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.

Edible marigold