Description
Contents
Exotic spice - Stone flower from Meghalaya.
This product is a Dried Edible Lichen.
This product is Vegan & Vegetarian.
Health Benefits
Stone Flower is highly recognized in Traditional and Ayurvedic Medicine for its special medicinal properties, which are rarely known!
Some notable Health Benefits of Stone Flower (Dagad Phool) are:
Healing Ability
Stone flower (Kalpasi) is known to have incredible anti-oxidant healing properties promoting cell repair in both external (topical) and internal use. This exotic lichen not only flavours food but also helps heal wounds and bruised tissues and even soothe skin problems - like rashes and acne.
Want healthy skin? Then this ingredient is a boon! Stone flower also naturally contains Tridecyl myristate, the component recognized by the cosmetic industry for its anti-aging and skin moisturising properties.
Regular topical application of a ground paste of stone flower mixed with coconut oil is a proven solution for faster wound healing and helps in diminishing scars.
Pain Reliever
Stone flower spice is also anti-inflammatory and so is known to be good in relieving both internal and external pain. The smoke of Stone Flower is generally used to manage headaches since it is soporific and sedative in nature, which might help in reducing headaches.
Anti-viral and Anti-microbial
The properties of Stone flower (Kalpasi) also help fight bacteria and viruses, keeping away infection, flu, and sickness from your body. This lichen spice is also known to help eliminate pain symptoms while urinating in case you contract UTI (Urinary Tract infection).
Fights Kidney Stones
Stone flower is also known to be highly beneficial in curing instances of Kidney stones and is respected by the Ayurvedic industry for having great balancing properties. Stone flower is Renal-diet friendly as it is diuretic (ability to stimulate healthy urine) and helps reduce the level of creatinine, blood sugar, uric acid, and proteins in your body showing positive effects on renal functions.
Relieves Asthma
Stone Flower (Patthar Phool) contains a treasure trove of antioxidants that showcase powerful decongestant traits. This is very useful in resolving asthma symptoms of wheezing, chest congestion, breathing difficulty, chest pain and obstruction in the lungs and respiratory passages.
Ingesting some curry or dal prepared with generous amounts of thoroughly boiled stone flower aids in clearing the nasal, throat, and respiratory tracts - reducing asthma and giving you comfort.
How to use
To release the best flavour and aroma of Stone flower (Kalpasi) you can Roast it, Bloom it in Hot Oil, or Roast & Grind it into Powder.
To add a unique flavour (the best secret ingredient):
Stone flower is that one mystery ingredient that has helped give nuance and earthy colour to a number of spice mixes that are used in Indian dishes. This is used as a key ingredient to give a unique smoky flavour to Garam Masala and Goda Masala (take a peek at the ingredient list and find this hidden gem). Pav Bhaji and Amti Dal in Maharashtra, Dum Biryani in Tamil Nadu, or Lucknowi Nahari i.e. meat stew/curry in Uttar Pradesh are some famous dishes in which this exotic spice is savoured.
As an Immunity healing remedy
Stone flower has incredible antioxidant, anti-inflammatory, anti-microbial, and renal health-improving properties.
Take a lukewarm decoction of Stone flower (as per medical recommendation) to get relief from pain.
As a topical paste for wounds and skin problems:
Try this simple and best Ayurvedic remedy for skin problems to see healing results…
Stone Flower Paste
- Take Stone Flower as per your requirement.
- Grind them and make a paste by adding appropriate coconut oil in it.
- Apply it onto the affected area regularly to promote wound healing.
Recipes
Stone Flower Khada (Decoction) -
- Take a few Stone Flower and grind them.
- Mix in 2 cups of water.
- Boil for 10 to 15 minutes or until it reduces to 1⁄4th of the original quantity.
- Filter this decoction.
Stone flower Patthar Phool Dagar Phool Magic Masala/ Curry Masala/ Spice mix/Veg Masala/ Meat Masala
Ingredients:
50 gm big cardamom
50 gm small green cardamom
35 gm pepper
25 gm nutmeg
Clove 35 gm
Star anise 25 gm
Fennel seeds 25 gm
Pahari Roots Stone flower 12.5 gm
Pahari Roots Bay leaf 25 gm in big bowl
Dhania seeds 50 gm
Jeera 50 gm
Cinnamon sticks (broken to small pieces) 50gm
Rose dry petals 5 gm 2-3 tbsp
Method:
- Place a large bottom pan on medium flame and dry roast spices in batches.
- Batch 1. First add Pepper, nutmeg, and big and small cardamom in the pan to dry and roast on medium flame. Take out when lightly roasted and aromatic.
- Batch 2. Add Jeera and cinnamon. Take it out when it starts to crackle.
- Batch 3. Put dhania dry roast till aroma lets out. Then take it out.
- Batch 4. Next, add bay leaves cut in small and light roast then take it out.
- Batch 5. Now star anise, cloves, and fennel seeds. Take it out.
- Batch 6. Then finally goes the star ingredients –
- Stone flower and rose petals. Then out on a plate.
- Now let the spices cool.
- Lastly, slowly incorporate all these ingredients into a dry grinder and blend in the mixer till powdered.
Your magic masala is ready!
Recipe 2: Chettinad Chicken Curry
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 4
Ingredients
| 1 lb | Chicken (1/2 kg approx, cut into small pieces) | |
| 2 tsp | Lime juice | |
| ¼ tsp | Salt | |
| ½ tsp | Turmeric powder | |
| 7 nos | Dry red chilli | |
| 4 tbsp | Coriander/dhania seeds | |
| 1 tsp | Cumin seeds | |
| 2 tsp | Fennel seeds | |
| 2 tsp | Black peppercorns | |
| 3 tsp | Poppy seeds | |
| 2 tsp | Split roasted gram | |
| 5 tsp | Dry coconut flakes/desiccated/fresh coconut | |
| 2 nos | Cinnamon | |
| 3 clove | Cloves | |
| 3 nos | Cardamon | |
| 2 nos | Mace (2 petals) | |
| 1 pinch | Nutmeg powder (or 1/8 the of teaspoon grated nutmeg) | |
| 1 no | Star anise (2 petals) | |
| 2 nos | Bay leaf |
| 3 nos | Black stone flower/ kalpasi |
| 3 nos | Onion |
| 2 nos | Tomato |
| 1 no | Green chilli |
| 1 tsp | Ginger garlic paste |
| 1 tsp | Red chilli powder |
| 6 sprigs | Coriander leaves (chopped) |
| 10 nos | Curry leaves |
| 1 tsp | Salt (or to taste) |
| 5 tbsp | Oil |
| ¼ cup | Water |
Method to prepare Chettinad chicken curry
- Marinate chicken with turmeric powder, salt and lime juice for at least 1/2 hour.
- Dry roast all the ingredients from group 2 for about 3 minutes until they slightly release aroma and oil. ( if possible try to dry roast coconut separately, as it could burn fast.)
- Grind the dry masala with ginger garlic paste to make a coarse powder and keep it aside.
- Heat oil in a pan and add bay leaf and stone flower; add chopped onions & green chillies and fry until golden brown; mix marinated chicken and fry with onions for a while.
- Add chopped tomatoes along with red chilli powder, ground masala powder (Just add 3/4 of the masala powder and check the taste, if it's not too strong for your taste, then add the rest) and salt.
- When the masala turns dark brown add water and garnish with coriander & curry leaves. Serve Chettinad chicken curry hot with any rice dish.
FAQs:
What exactly is Stone flower?
‘Black stone flower’ also known as Dagad Phool or Kalpasi is a species of edible lichen that grows on trees and rocks and is used as a spice in Indian cuisines.
Lichens represent a unique group of plants that consists of two unrelated organisms i.e. a fungus and an alga, growing together in a close symbiotic association.
What does stone flower taste like?
Stone flower has a zingy sweet-sour and earthy flavour and gives a lovely smoky essence to your dishes.
Where do you use stone flower?
Stone flower can be used as a special spice in dishes you want to give an acetic smoky flavour to. This is one of the ingredients in East Indian Bottle Masalas and in dishes like Nihari, Bombay biryani, Goan meat stews, Meat Goshts and Jackfruit curry.
What is Stone flower locally called?
Stone flower is known by the vernacular tongue in the different parts of India, it is referred to as “Dagad Phool” in Marathi, “Kalpasi” in Tamil, “Charila”, “Chadila” in Hindi, “Dagad Da Phool” in Punjabi, “Shailaj” in Bengali and “Kallu Huvu” in Kannada.
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