Parmotrema Perlatum, Commonly Known As Black Stone Flower Or Kalpasi, Is A Species Of Lichen Used As Spice In India. The Species Occurs Throughout The Temperate Northern And Southern Hemispheres. Typically Used In Meat Dishes Like Nahari, Ay Biryani, Goat Meat Stews, It Is Also Used In Vegetarian Dishes.

4 Culinary Uses Of Dagad Phool It Is Also Widely Used In Making The Potli Masala Of Non-Vegetarian Preparations Like Naali Nihari And Biryani. 3. Chettinad Cuisine Also Makes Use Of This Lichen To Make Marinades. It Releases A Very Strong Aroma When Tempered For Gravies And Curries.

Kalpasi Is A Type Of Lichen With A Mild Woody Fragrance. ... Though It Has No Taste Of Its Own, Kalpasi Adds A Mysterious Flavour To Whatever Food It Is Added To. The Blackish Purple Flower Is Often Blended With Other Spices To Make Some Indigenous Masalas.