Marigold Petals, dried

Marigold flower petals are used in Georgian cooking, especially in dishes or sauces involving walnuts. One example is the Bahze sauce ried used to cook chicken, and it is a main ingredient in the spice blend known as khmeli suneli, the garam masala of Georgian cuisine. Marigold gives dishes an unique earthy flavour and a lovely pale yellow colour – in fact in Georgia it is known as ‘Imeretian saffron’, after the province of the country where marigold is particularly popular. Our Marigold is a slightly different variety of petals than those used in Georgian cuisine but they are, nonetheless, a good substitute.
The flowers can also be used as an attractive and colourful garnish to many dishes, and for something deliciously different they could be used in a beautifully simple risotto (one where you would normally use saffron).