Golpar is the ground seed (technically the dried fruit) of Persian hogweed (Heracleum persicum), a tall wild umbellifer of the Iranian highlands. It is a tangy, resinous, faintly bitter spice dusted over broad beans, pomegranate, pickles and lentils in Iranian cooking. The name golpar joins the Persian gol ("flower") with a plant name, and the same powder is sometimes sold abroad as "angelica" though it is a distinct plant.