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Ground Angelica


Ground Angelica


In Iranian cuisine ground angelica (known as Golpar Koobideh) is mostly used as an additive to dishes such as Lentil soup (Adasi) or Baghala Pokhte (cooked Fava beans). In the Western-style cooking it is used in pies, pastries and sauces as a sweetener. The candied items include ground angelica. The herbal drinks also include ground angelica for its sweetening character.

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