Description
- Stone Flower or Kalpasi is a species of lichen used as spice in india. The spice is mostly used in dishes like nahari, bombay biryani, or stew
- Stone flower is dark green or black and whiter inside, kalpasi has a strong earthy aroma and dry texture. it also has medicinal properties.
- Stone flower taste is bitter. It taste can be compared to being pungent however, when added to a recipe and cooked it imparts a wonderful smoky flavour.
- Stone flower used to make goda masala in maharashtrian cuisine, east indian bottle masala, as well as north indian garam masala.
- Stone flower is also widely used to make soup thickener It adds flavor and aroma to food
Bliss of Earth Stone Flowers also called as patthar ke phool or dagad phool in hindi is one of the most unusual spices in the indian repertoire. it is a rare dried flower and a dominant spice in all Chettinad preparations. Also known as kalpasi, stone flower is a soft brownish and black coloured lichen that gives the signature black color to various cuisine. It has a strong earthy atom and a very dry, light fluffy texture and fell to it. It is widely use in chettinad cuisine and to some extent in Hyderabadi and Marathi cuisine.