Kalpasi/Black stone flower/Dagad Phool/Pathar-Ka-Phool (Indian spice) - Origin of kalpasi, Description, Culinary Use, TOP 5 must-try Indian dishes with kalpasi flavour, along with Purchase and Storage of Kalpasi
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Inside The Post -
What is Kalpasi/Black Stone Flower Uses/Pathar-Ka-Phool Uses/Dagad Phool Uses/Black Stone Flower Uses/Kalpasi Uses/Stone Flower Uses
TABLE OF CONTENTS
WHAT IS THE KALPASI/BLACK STONE FLOWER?
Parmotrema Perlatum or Kalpasi (Tamil name) is a form of Lichens. It is variously called Stone Flower and Black Stone Flower in English. Kalpasi/Black stone flower is a mysterious and Lesser-known Indian Spice.
ORIGIN OF KALPASI
Kalpasi is a species of Lichen. Lichens grow spontaneously,
but it requires precise environmental conditions. They grow only in a pollution-free atmosphere, at an altitude of 4000 feet above sea level, in cool
climates where plenty of moisture is present. They form spontaneously on the
trunks of trees and sides of buildings.
In India, particularly Tamilnadu alone lichens grow in the
forests around Ooty, Kodaikanal and Yercaud all upland regions.
In Kerala, it is picked from the forest of Thekkady.
In Maharashtra, the forests of the Western Ghats yield rich
pickings.
It is collected by the local tribes who live in these
forests, who then sell it to spice sellers.
DESCRIPTION OF KALPASI
Kalpasi does not have any specific shape. It is a curly paper-like structure attached to the bark of Trees and Rocks. It is a really delicate and weightless spice. It is a combination of grey, white and black colours.
FEW INDIAN REGIONAL OR VERNACULAR NAMES OF KALPASI
English name – Black Stone Flower/Stone Flower
Tamil name – Kalpasi
Marathi name – Dagad Phool
Gujarati name – Chadilo
Assamese name – Bhojhwar
Kannada name – Kalahu
Urdu name – Riham Karmani
Telugu name – Kallu Pachi
Sanskrit name – Shaileyam
Hindi name – Pathar-Ka-Phool
INDIAN CULINARY USES OF KALPASI/BLACK STONE FLOWER
Kalpasi/Black stone flower is used as a spice in Indian
cooking.
TAMILNADU CUISINE
In Tamilnadu, particularly Chettinad cuisine use Kalpasi as
a spice in their cooking. They use Kalpasi in Soups, Kuzhambu (curry), and Gravies
(Chettinad Chicken Gravy). It adds a deep, dark, mysterious flavour to the dish.
Other cities like Madurai, Dindigul, and Trichy nearby to the Chettinad region also use Kalpasi in their cooking. They use in Biryani masalas, Parotta Salna (Curry), Soups, and Gravies.
In the picture - Chettinad cauliflower soup recipe/Cauliflower soup recipe
For the detailed "Chettinad cauliflower soup recipe/Cauliflower soup recipe". Kindly, click the below link to check out -
🔗Chettinad Cauliflower Soup Recipe/Cauliflower Soup Recipe
MARATHI CUISINE
Dagad Phool/Black Stone Flower was indispensable in Maharashtrian
“Goda Masala”. Goda Masala is a vegetarian spice blend. It is used by the Brahmin
community in Amtis or Dals and vegetables cooked in gravy. They also use it
in Black Masala or Kala Masala.
LUCKNOWI CUISINE
Potli Masala or Kawab Masala would be incomplete without a
tiny pinch of Kalpasi. Potli Masala is a complicated spice blend that consists
of 15-20 spices. Potli Masala/Kawab Masala is used in Kebab (particularly Galouti
Kebab), Nihari, and some other Lucknowi dishes.
HYDERABADI CUISINE
Pathar-Ke-Phool/Kalpasi is an important spice used in the Chakna recipe (a stew of animal entrails that is a speciality of Hyderabadi Muslims).
Kalpasi is always a secret ingredient in organ meat dishes because it cuts
down the sharp taste of the meat.
FLAVOUR OF KALPASI/BLACK STONE FLOWER
Kalpasi as a spice has no taste on its own, but it adds a mysterious quotient to whatever food its flavour. It also gives an earthy flavour. Be careful while adding kalpasi, too much tastes bitter and overpowers the dish. It releases aroma only it contacts hot oil/ghee.
TOP 5 MUST-TRY KALPASI FLAVOURED DISHES
1. Nihari (Lucknow Cuisine)
2. Chicken Chettinad (Chettinad Cuisine)
3. Chakna (Hyderabadi Cuisine)
4. Amti (Maharashtrian Cuisine)
5. Galouti kebab (Lucknow Cuisine)
TIPS TO BUY AND STORE KALPASI/BLACK STONE FLOWER
It is available in Indian grocery stores but never proudly displayed
in spice jars.
When buying kalpasi, Look for freshness and colour, and always buy the recently dated and moisture-free product.
HOW TO STORE KALPASI/BLACK STONE FLOWER?
You can store kalpasi/black stone flowers in an air-tight glass container for up to 1 year in a
cool and dry place.
HAPPY COOKING!
with better ingredients for better food.
Do try the recipe using "Kalpasi/Pathar-ka-Phool/Dagad Phool/Black Stone Flower"
🔗Chettinad cauliflower soup recipe/Cauliflower soup recipe
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