Dagadful

The "black stone flower" is a unique and less common spice used in Indian cuisine. Here's a breakdown:

• What it is:
  • It's a lichen, meaning it's a symbiotic organism made up of algae and fungi.
  • It's also known as "dagad phool" (stone flower), "pathar ka phool," or "kalpasi."
• Characteristics:
  • It has a dry, brittle texture and a dark, brownish-black appearance.
  • It's known for its earthy, musky aroma and flavor.
• Culinary Uses:
  • It's primarily used in Indian cuisine, particularly in:
    • Chettinad cuisine (from Tamil Nadu)
    • Maharashtrian cuisine (in spice blends like goda masala)
    • Hyderabadi cuisine.
  • It adds a distinctive, earthy depth to dishes like:
    • Curries
    • Biryanis
    • Stews
• Key Points:
  • It's a relatively rare spice.
  • It´s aroma is released when it is heated in oil.
  • It contributes a unique umami flavor to food.

Essentially, black stone flower is a lichen spice that enhances the flavor of many Indian dishes with its unique earthy and musky notes.

Pack Size : 100gm