Marigold petals are part of the essential spices that define Georgian cuisine. They are the petals of a variety of yellow-hued marigold that are harvested primarily for their colour and their delicate floral taste. Even though they grow in other parts of the world, their culinary usage is limited to Georgia.
Marigold petals are part of khmeli suneli, the emblematic Georgian spice blend. Once ground, they add a distinctly yellow tint to dishes; undoubtedly the reason that it’s commonly referred to as Imeritian saffron. Can be used in rice dishes and soups. The petals pair wonderfully with fresh herbs, such as dill and coriander, as well as with nut and hazelnut-based dishes.