Persian

The dried stigmas of the saffron crocus — the most prized spice in the Persian pantry.

Traditional use: A few threads in rice, milk, or tea for mood and digestion. Saffron extracts have shown promise in small studi…

The fragrant pink damascena rose; petals are dried for tea and distilled into golāb (rose water).

Traditional use: A soft, soothing tea after meals or when the heart is heavy. Rose water is added to syrups, sweets, and sprink…

Fragrant green pods crushed into tea, rice, and sweets across Iran and South Asia.

Traditional use: Crushed into the teapot for digestion after rich meals, and chewed plain for fresh breath. Considered warming…

The tart cherry of Persian kitchens — eaten fresh in summer, preserved as jam and syrup all year.

Traditional use: Sharbat-e ālbāloo (sour-cherry syrup) is sipped as a cooling drink and folk remedy for restless sleep. Tart ch…

Purple star-shaped flowers brewed into a strikingly violet tea — a beloved Persian calming drink.

Traditional use: Brewed for nervousness, mild fever, and a heavy chest. Often combined with a touch of saffron and rock sugar.

Bitter golden seeds and tender leaves used in Persian stews and as a daily blood-sugar tonic.

Traditional use: Soaked seeds eaten in the morning for blood-sugar balance and digestion. Leaves cooked into ghormeh sabzi. Tra…