The Kalpasi black stone folwer
Kalpasi is the type of lichen, usually used in spices for typical Chettinad and West Indian (Maharashtrian) Cuisines. Dry ground kalpasi has little or no smell and should be roasted in little oil to get its actual and full aroma.Kalpasi or black stone flower is a species of lichen used as a spice in India. One of the ingredients in East Indian Bottle Masala, the spice is mostly used in dishes like nahari, Bombay biryani, Goan meat stews.
Names of kalpasi black stone flowering Different languages
Marathi – Dagad Phool
Urdu – Riham karmani
Malayalam- adal Poove, Celeyam, Kalpuvu
Tamil – Kalpasi, Marapasi
Kannada-Kalahu, Kaluhuva
Hindi-Pathar ka phool, Dagad Phool
Mani Kandan –
So many dusts worst
Sagar Madhan kumar –
I am not even find is type of spice in our locality and visakhapatnam.firsttime I have order this spice I have mostly seen something like tree bark aroma & flavour is normal
Anonymous –
SANJAY GANDHI –
Vinod kumar Ahuja –
Pooja Salvi –
Jayesh –
Prabha Thakur –
Sudheer Movva –
Rajesh Kumar Singh –
Gayathri Giridhar –
Saranya Bhanu –
sivakumar vabhinneni –
R S Gangwar –
Shrinivas Kanchumarthy –
Rashmikant Patel –
Anonymous –
Subash Ram –
Very good