STONE FLOWER

Description

Stone Flower, also called Kalpasi or Dagad Phool, is a rare edible lichen commonly used in Indian and Ayurvedic cooking. It is a fragrant, flavor-enhancing spice often added to biryanis, curries, kormas, and masala powders. With its earthy, smoky taste, it deepens the richness of food while supporting health and wellness.

In Ayurveda, Stone Flower is recognized for its antibacterial, anti-inflammatory, and digestive properties. It helps improve appetite, supports respiratory health, and promotes gut balance. Because of its strong aroma, it is often used in small quantities to enrich spice blends like Garam Masala, Chettinad Masala, and Biryani Masala.

Benefits of Stone Flower (Kalpasi / Dagad Phool)

• Enhances food flavor with a unique earthy aroma.

• Supports digestion and improves appetite.

• Possesses antibacterial and anti-inflammatory properties.

• Beneficial for respiratory health in traditional remedies.

• Natural detoxifier for gut and overall wellness.

• Adds depth to spice blends and masala preparations.

Uses of Stone Flower (Kalpasi / Dagad Phool)

• Culinary: Key spice in biryanis, curries, kormas, and masala powders.

• Spice Blends: Used in garam masala, Chettinad masala, and regional mixes.

• Ayurvedic Remedies: Traditionally used for digestion and respiratory relief.

• Home Cooking: Enhances the aroma of gravies, soups, and non-veg dishes.

• Health: Known to boost immunity and improve gut health.