STONE FLOWER

what is stone flower

Stone flower is a type of edible lichen, commonly used as a spice in Indian cooking, especially in chettinad, Maharashtrian, Hyderabadi, and North Indian cuisine.

🔹 Scientific name: Parmotrema perlatum (belongs to the lichen family).
🔹 Other names:

• Hindi – Pathar ke Phool, Dagad Phool
• Marathi – Dagad Phool
• Kannada – Kallu hoovu
• Tamil – Kalpasi
• Telugu – Rathi puvvu

Characteristics:(https://en.wikipedia.org/wiki/Stone_Flower)

• It has a blackish-grey, dry, flaky appearance (like dry flower petals).
• The spice itself doesn’t have a strong aroma when raw, but when roasted or added to hot oil/curry, it releases a smoky, earthy, slightly woody fragrance.
• It is used in garam masala, goda masala, and biryani masala.

Harvesting Process Of Stone Flower

Stone flower (Kalpasi / Dagad Phool) is not a cultivated spice like cloves or cardamom — it is a lichen, a symbiotic growth of fungi and algae, that naturally grows on rocks, tree bark, and old walls in cool and moist regions

1. Natural Growth
   • Found in forested hilly regions with good rainfall and humidity.
   • Common in parts of India (Western Ghats, Nilgiris, Himalayas).
2. Collection
   • Harvesters manually scrape or pluck the dried lichens from stones, rocks, and tree bark.
   • Care is taken not to damage the base, so the lichen can regrow.
3. Cleaning
   • After collection, the lichens contain dust, small stones, or wood particles.
   • They are cleaned by hand-picking and sun-drying.
4. Drying & Sorting
   • Spread out in the sun to remove moisture.
   • Sorted into usable spice flakes (black-brown crispy petals).
5. Packaging
   • Once dried, they are packed and sent to spice markets.

Usage Of Stone Flower(https://addluspices.com/product/stone-flower)

🔹 Culinary Uses

1. Spice Blends
   • Added to Goda Masala (Maharashtra)
   • Essential in Chettinad Masala (Tamil Nadu)
   • Used in Garam Masala, Biryani Masala, Korma Masala
2. Flavoring Curries & Gravies
   • Gives an earthy, smoky, slightly woody taste
   • Used in vegetarian & non-vegetarian dishes like biryanis, dals, kormas, and stews.
3. Rice Dishes
   • Enhances the aroma of Biryani, Pulao, Khichdi.
4. Roasting / Tempering
   • When sautéed in oil or ghee, it releases its unique aroma.

🔹 Medicinal / Traditional Uses

• Known in Ayurveda for:
  • Digestive aid (helps with bloating & indigestion)
  • Antimicrobial properties
  • Used in some traditional cough and cold remedies

🔹 How to Use in Cooking

• Always used in small quantities (pinch-sized) because it is very strong.
• Add during tempering/roasting stage to release aroma.
• Usually combined with other spices rather than used alone.

👉 In short: Stone flower is mostly a “fragrance spice”, not for heat or taste, but for the deep smoky aroma it adds to dishes.

End Note

✨ End Note
Stone flower may look like a simple dried flake, but it carries a world of flavor within. From enriching traditional masalas to lending its earthy aroma to biryanis and curries, this humble lichen proves that even the smallest ingredient can transform a dish. Whether you’re a spice enthusiast or just beginning your culinary journey, adding a pinch of kalpasi can bring authentic depth and heritage to your cooking.