Black Stone Flower – पत्थर का फूल – കൽപ്പായൽ / കൽപ്പാശി
Black Stone Flower (Kalpasi / Pathar ke Phool) (Malayalam: കൽപ്പാശി / കൽപായൽ | Hindi: पत्थर का फूल)
Unlock a layer of authentic depth in your Indian cooking with Black Stone Flower, known locally as Kalpasi (കൽപ്പാശി / കൽപായൽ) and Pathar ke Phool (पत्थर का फूल). This unique spice is not actually a flower, but a type of lichen (Parmotrema species) that grows naturally on rocks and trees in hilly terrains.
- Flavor & Aroma: In its raw, dry state, Kalpasi has a very mild, earthy scent. Its magic unfolds when it meets heat – tempering it in hot oil or ghee, or slow-cooking it, releases a complex, smoky, earthy, and slightly woody aroma and flavor. It’s prized for the unique umami depth (‘murgh’) it imparts, rather than a dominant taste of its own.
- Culinary Uses: Considered an essential, often secret, ingredient in specific regional Indian cuisines. It’s indispensable in Tamil Nadu’s Chettinad preparations, Hyderabadi classics like Biryani and Nihari, and in Maharashtrian spice blends such as Goda Masala. It’s typically added whole during the tempering process or included in spice pouches (potli) for slow-cooked dishes.
- Appearance: Sold as dried, papery, light-weight flakes or clumps. The color varies from blackish-brown and dark green to greyish-black.
Note: Use sparingly; a small amount is usually sufficient to lend its characteristic smoky depth and aroma to your preparations.
We’ve used images to give you an idea of what to expect. If you’d like more details, feel free to call us at 8590303380.
