description Dried Marigold Petal Overview
Dried marigold petals are culinary ingredients obtained from edible flowers in the Calendula or Tagetes genera, although the plants and their flavors are not interchangeable. In Georgian cuisine, dried and ground petals of French marigold, Tagetes patula, are known as Imeretian saffron and are used for their warm color and distinctive aroma in spice mixtures and savory dishes. They are not true saffron, which comes from the stigmas of Crocus sativus.
help Dried Marigold Petal FAQ
What is dried marigold petal used for?
Dried marigold petals are used as culinary ingredients for color and flavor. In Georgian cuisine, dried and ground French marigold petals are known as Imeretian saffron.
Is Imeretian saffron real saffron?
No. Imeretian saffron is made from dried and ground petals of Tagetes patula, a French marigold, rather than from Crocus sativus saffron threads. It is a different ingredient with its own floral and earthy character.
Are Calendula and Tagetes marigold petals interchangeable?
No. Calendula and Tagetes are different genera, and their flavors and culinary uses are not identical. A recipe calling for Georgian Imeretian saffron specifically points to Tagetes petals.
What is Tagetes patula?
Tagetes patula is the botanical name for French marigold. Its dried, ground petals are used in Georgian cooking as Imeretian saffron.
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