SP Spices Indian Natural Stone Flower Organic Dagad Phool Whole Kalpasi Spice Pathar Ke Phool Pack of 50 Grams

Description

• Stone Flower, also known as Kalpasi, is a spice that is commonly used to enhance the flavor and taste of food. The taste of kalpasi is also very good for both vegetarian and non-vegetarian dishes.
• The flavor of Kalpasi is Sweet Aromatic, it is widely used in Chettinad cooking, particularly in chicken curries. In Maharashtrian Goda masala is a flavor to most famous dishes.
• It is also known as Dagad Phool, which is a type of lichen. It has no taste or odor and is as light as paper. It cannot be crushed or powdered.
• Freshly prepared and has an amazing long-lasting aroma that immediately blows your mind and even adds a different and unique flavor to your food.
• SP Spices Stone Flower, also known as Dagad Phool, is a soft brown and black lichen that lends its black color to various masalas such as Goda Masala/Kala Masala. Keep it in a cool, dry place to preserve the fresh aroma and flavor for as long as possible.

Stone Flower has a strong earthy aroma as well as a very dry, light fluffy texture and feel. It is popular in cuisine and, to a lesser extent, in Hyderabadi and Marathi cuisine. Black Stone Flower, Pathar ka Phool, Dagad Phool, Kalahu, and Kalpasi are some of the well-known names for this flower. This spice is one of the ingredients in East India and is commonly used in dishes such as Nahari, Bombay biryani, and Goan meat stews. This mystery flower, also known as daagar ka Phool or Patthar ka Phool, is thought to be grown in some parts of Tamil Nadu and is an important ingredient in Chettinad cuisine. It's not particularly aromatic or flavorful in its dried/raw form. To bring out its fragrance and flavor, roast it in a little oil. When properly tempered, it emits a strong earthy aroma and imparts a distinct flavor to curries and gravies. SP Spices Stone Flower contains no MSG, artificial flavors, colors, or preservatives, we keep the Original Natural flavor as it gets from nature.

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