Key facts
| Hindi name | Dagad phool |
|---|---|
| Also called | Kalpasi (Tamil) |
| Flavour | Earthy and woody when fried; almost no smell raw. |
| Heat | No heat |
| Sold as | Dried lichen |
| Storage | Keeps a long time if dry. |
| Best substitute | Leave it out; there is no direct substitute. |
| Used in | 4 of our blends and 1 of our dish |
How to use it
Used in Chettinad masala, goda masala and some biryani and garam masala blends.
- Fry briefly in oil to release its flavour.
Substitute
Leave it out; there is no direct substitute.
Storage
Keeps a long time if dry.
Dagad phool is a lichen that grows on rocks and trees.
Pairs well with
Dishes that use stone flower
Blends with stone flower
Biryani masala
Hyderabad and Lucknow
A fragrant blend with more floral spices than garam masala: mace, nutmeg, star anise and rose.
Chettinad masala
Tamil Nadu
A peppery, aromatic blend from the Chettinad region, with stone flower and kapok buds.
Frequently asked questions
What is stone flower called in Hindi?
Dagad phool. Also known as Kalpasi (Tamil).
What can I use instead of stone flower?
Leave it out; there is no direct substitute.
How long does stone flower keep?
Keeps a long time if dry.
Tips from travellers
Use Stone flower differently at home? Share your tip. The first good one goes right here.
Share a tip
Questions from readers
Question about Stone flower? Ask it here.