Ingredients · Flower
Marigold
Tagetes erecta (see note on the name) · Asteraceae (daisy family)
What it’s like, and how to use it
How to use it
Scattered in a blend for gold and orange flecks. Used industrially as a lutein source for colouring food. A handful will tint an infusion; it will not flavour it.
With food
A visual ingredient — it goes with whatever it is decorating.
With spices
Safflower, which does the same job in a warmer red. Calendula. Cornflower, for the contrast.
With tea
Fruit and rooibos blends, where orange flecks read against red and brown. Oolong. Green tea.
Its story
Where it comes from
Tagetes is native to central and southern Mexico and several other Latin American countries; the Nahua called it cempohualxochitl. The florets of Tagetes erecta are rich in the orange-yellow carotenoid lutein and are used as a food colour in the European Union, for pasta and oils among other things; in the United States the powders and extracts are approved as colorants only in animal feed. Which plant our lots hold is unconfirmed.
What happened
Tagetes erecta is the flower of the Day of the Dead in Mexico, laid in vast quantities on graves and altars, and it is the flower of the garland across India and Bangladesh — at weddings, at festivals, at temples. Two continents, the same orange, both of them about marking an occasion. The confusion with the European pot marigold is old: the name marigold was first applied to Calendula officinalis, a plant native to Europe, and then handed over to the American genus that looked like it.
On the shelf with it
Every product it goes into.
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