The taggaflower (also referred to simply as 'tagga') is one of the few varieties of flora on Tuchanka that are neither poisonous nor carnivorous. They're perennial and herbaceous, and are known to thrive under conditions of extreme heat.
Description
Tagga flowers possess five gold-yellow petals with purple veins. Each petal ends with a small thorn at the very tip. The stem of the tagga is pale green and covered in small thorns. The leaves of the plant are large and spade-shaped, and are dark green on the top side and pale green underneath.
Properties
Medicinal
The tagga plant, especially the flower, has been used in krogan traditional medicine for thousands of years. It has been the main ingredient for many herbal tonics, poultices, salves, tinctures, and ointments. It has been used for cleaning wounds, easing digestive problems, relieving pain during pregnancy and childbirth, relieving headaches, increasing focus, and easing tension. During the genophage, female krogan would eat a boiled mash of the petals mixed with Tuchankan peppers in hopes of increasing fertility, though whether or not this was effective is highly debated. In a recent study by Urdnot scientists, the taggaflower has been proven to be a natural antiseptic.
Culinary
The plant possesses a very strong flavor and odor, which non-krogan have described as being "like a cross between peppermint and cinnamon, but ten times the strength." All parts of the plant can be eaten, but the flowers are preferred as they tend to taste stronger than the leaves and their bright colors make them an appealing garnish. The petals are often dried to make into a tea or crushed and used as a seasoning. Whole flowers are often stuffed with klixen meat and roasted.