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Stone Flower, Dagad Phool
$5.00
Stone Flower (Parmotrema perlatumis) used as a spice in many popular Indian dishes.
Hand picked from the high Himalayas, this lichen is black stone flower or kalpasi, is a species of lichen used as spice in India.
Stone Flower or better known as Dagad Phool in India is a soft, brown and black colored lichen. The spice is used in many popular Indian dishes.
Some of the other names for it include shaileyam in Sanskrit / Gokshura, kalpasi in Tamil, Dagar da Phool in Hindi, dagad phool in Marathi, Raathi Pootha in Telugu "Kallu hoovu" in Kannada and patthar ke phool in Hindi.
In the Middle East, it is called "shebat al ajooz" or "ishna".
This spice is used for making various masalas like Goda Masala/ Kala Masala. It does have a strong earthy aroma and a very dry, light fluffy texture and feel to it.
It has uses in many dishes in hyderabadi. Similar to those of sweet pepper it has quite mild aromatic flavor
It is not only used for aromas in soup preparations but also used as soup thickeners. It is often used in meat dishes.
Dagad Phool is used as food by many cultures around the world sometimes as a survival essential and sometimes as a delicacy.
Dagad Phool is essential to Goda Masala or Kala Masala, as a curry powder.
Stone Flower (Parmotrema perlatumis) used as a spice in many popular Indian dishes.
Hand picked from the high Himalayas, this lichen is black stone flower or kalpasi, is a species of lichen used as spice in India.