Black Stone Flower | Patthar ka Phool | Dagad Phool | Kalpasi

Black Stone Flower | Patthar ka Phool | Dagad  Phool | Kalpasi

A really special spice with a unique shape, is used in specific Indian Cooking. It is often used in Kebabs and offers and wonderful fragrance to foods and masala powders. It’s addition add depth and aroma to curries as well.

In the dried form, it  does not really have any smell as such. However, if fried or toasted and ground to a powder it has a wonderful and strong aroma. Have you ever had a particularly delicious Tandoori Chicken or Chicken Tikka? Chances are that this spice was used in the slightest amount.

Lookwise, it looks like the ashes of some kind of flower. Shades of black, grey, white and brick.  It is very light weight and occurs in different shapes and sizes.

I love this spice and sneak it into a many dishes. Especially Butter Chicken and Chicken Tikka Masala.

Scientific Name:  Parmotrema perlatum is a species of Lichen. It occurs throughout the temperate Northern and Southern Hemispheres.

Black Stone Flower | Patthar ka Phool | Dagad  Phool | Kalpasi

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Spice Name: Black Stone Flower | Patthar ka Phool | Dagad  Phool | Kalpasi Used in:  Indian Cuisine

Black Stone Flower | Patthar ka Phool | Dagad  Phool | Kalpasi