IKAI Natural Dagar Phool / Stone flower, Kalpasi, Organic Spice, Produce of India 7 Gram

Dagad Phool or Stone Flower is a lichen. It has no taste, no smell and is light like paper. It is used extensively in Chettinad cooking, especially chicken curries etc., and in the maharashtrian 'Goda' masala. By itself dagad phool is bitter. It tastes can be compared to being pungent & astringent. However, when added to a recipe and cooked it imparts a wonderful smoky flavour. A good pain reliever, helps heal wounds.and . It helps treat skin problems and reduces inflammation.

Stone flower, while primarily valued for its unique flavor and aroma in culinary applications, is not typically associated with specific health benefits like some other spices. Its main role is to enhance the taste and aroma of dishes, particularly in Indian cuisine. However, some traditional medicine practices attribute digestive benefits to stone flower, suggesting that it may aid in digestion and alleviate gastrointestinal discomfort. As such, the primary benefit of stone flower lies in its culinary uses, where it adds depth and complexity to various dishes.

Stone flower, also known as dagad phool or kalpasi, is a distinctive spice used in Indian cuisine, particularly in slow-cooked dishes like meat curries and stews. Dry roasting it before use enhances its aroma and flavor. Use sparingly as it has a strong taste. Experiment with it in different recipes to discover its versatility and unique contribution to dishes.

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