Kunjika Jadibooti Black Stone Flower Spice, Pathar/Patthar ke Phool Spice | Dagad Phool, Kalpasi | For Flavourful Cooking 100 grams

100 % PURE, NATURAL AND PACKED IN MOST HYGIENICALLY ENVIRONMENT

CHEMICAL FREE AYURVEDIC HERBS IN RAW FORM

Specialty: No additives added, No artificial colors, No preservatives

Storage : Store in cool & dry place away from direct sunlight.

Stone Flower, also known as Chharila or Phattar Phool, is lichen generally used as a spice to enhance the flavor and taste of food

Kalpasi has no taste of its own, but adds a mysterious flavour, a distinct aroma and a fiery taste

It is used extensively in Chettinad cooking, especially chicken curries etc., and in the maharashtrian 'Goda' masala

Carefully and hygienically packed to retain original flavour, aroma and essence

Kalpasi or black stone flower is a species of lichen used as spice in India. One of the ingredients in East Indian Bottle Masala, the spice is mostly used in dishes like nahari, Bombay biryani, Goan meat stews

This spice is used for making various masalas like Goda Masala/ Kala Masala

It has a strong earthy aroma and a very dry, light fluffy texture and feel to it

Black Stone Flower 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

Black Stone Flower or Dagad Phool is a soft brown and black colored lichen that gives the signature black color to various masalas like Goda Masala/Kala Masala

It has a strong earthy aroma and a very dry, light fluffy texture and feels to it

It is widely used in Chettinad cuisine and to some extent in Hyderabadi and Marathi cuisine

It is an edible lichen flora (a type of fungus), which grows on trees, rocks, and stones