ground marigold
Ground dried marigold petals, a Georgian spice that turns dishes golden yellow and tastes mild, earthy and slightly bitter.
Imeretian saffron, Georgian imeruli zaprana, is made from the dried, ground petals of the marigold (Tagetes). Despite the name it has nothing to do with true saffron, and the pot marigold (calendula) often mentioned alongside it is a different plant, though both are sometimes sold under this name. The powder is orange-yellow, smells floral and hay-like, and tastes mild, earthy and slightly bitter. It colours strongly and gives walnut sauces, poultry dishes and spice blends such as khmeli suneli their characteristic hue and a rounded base note. It is sold in Georgian, Russian or Eastern European grocery shops, in well-stocked spice shops and by mail order.
Substitute:
There is no equivalent substitute. A small pinch of turmeric matches the colour but brings its own sharper earthy flavour and should be used far more sparingly; dried calendula petals from a pharmacy or tea shop colour more weakly and taste flatter. True saffron is no substitute, its flavour is entirely different.