Stone Flower: Parmotrema Perlatum Whole Natural Kalpasi
Stone Flower, popularly known as Kalpasi and Dagad Phool, is a naturally occurring lichen traditionally used as an aromatic ingredient in Indian cooking. It is commonly identified in commercial spice use as Parmotrema perlatum.
Despite its name, Stone Flower is not a flowering plant. It is a lichen with a dry, irregular, leaf-like appearance. Whole dried pieces may range from grey and brown to dark or almost black. When heated, Stone Flower releases a distinctive earthy, woody, smoky and musky aroma.
Kalpasi is valued more for its aromatic contribution than for strong heat or sweetness. It is particularly popular in traditional spice blends, rice dishes, curries and rich gravies.
Indian Regional Names of Stone Flower
Stone Flower has different names across India:
- Hindi: पत्थर का फूल (Patthar Ka Phool), दगड़ फूल (Dagad Phool)
- Marathi: दगडफूल (Dagad Phool)
- Tamil: கல்பாசி (Kalpasi)
- Telugu: కల్పాసి (Kalpasi)
- Kannada: ಕಲ್ಲು ಹೂವು (Kallu Hoovu)
- Malayalam: കൽപ്പാസി (Kalpasi)
- Gujarati: પથ્થર ફૂલ (Patthar Phool)
- Bengali: পাথর ফুল (Pathar Phool)
Common names include Stone Flower, Rock Flower, Kalpasi, Dagad Phool, Patthar Ka Phool and Parmotrema perlatum.
What Is Parmotrema Perlatum?
Parmotrema perlatum is a foliose lichen associated with natural habitats where lichens grow on suitable surfaces. Dried lichen material has traditionally been incorporated into certain culinary preparations.
Its aromatic character makes it especially useful in dishes where a deeper and more complex spice profile is desired.
Culinary Uses of Stone Flower
Food-grade Stone Flower can be used in:
- Biryani
- Pulao
- Curries
- Gravies
- Traditional masalas
- Spice blends
- Meat preparations
- Vegetable dishes
- Regional rice recipes
- Slow-cooked dishes
Only a small quantity is generally required because its aroma can become prominent during cooking.
Kalpasi in Indian Masala
Kalpasi can be combined with spices such as cinnamon, cloves, black cardamom, cumin, black pepper and star anise.
It may be lightly heated in oil or ghee to release its aroma, or ground with other spices when preparing a masala blend.
Its earthy and smoky character can add complexity to traditional recipes.
Stone Flower for Biryani
Stone Flower is traditionally used in some regional biryani and pulao recipes. It is generally added with other whole spices during cooking.
Its main purpose is to contribute aromatic depth, rather than chilli-like heat.
If using it for the first time, start with a small amount and adjust according to the recipe.
Aroma and Flavour Profile
Whole Stone Flower is known for its distinctive aromatic profile, which may include:
- Earthy notes
- Woody notes
- Smoky character
- Musky aroma
- Warm spice notes
- Forest-like fragrance
The aroma becomes more noticeable when the dried material is heated.
How to Choose Quality Stone Flower
When purchasing Whole Stone Flower, look for:
- Correct botanical identification
- Clean, properly dried material
- Natural characteristic aroma
- Minimal foreign matter
- No visible mould
- Suitable food-grade specification
- Secure packaging
- Batch and storage information
Because vernacular names such as Kalpasi and Dagad Phool can sometimes be used inconsistently, checking the scientific identification and supplier information is recommended.
Storage
Store Stone Flower in an airtight container in a cool, dry and dark place.
Protect it from humidity, moisture and direct sunlight. Always inspect dried botanical ingredients before use and discard any material showing mould or an unusual odour.
Important: For culinary use, purchase correctly identified, food-grade material from a reputable supplier. Common names can vary by region and market. This information is provided for general educational and culinary purposes.
Frequently Asked Questions
What is Stone Flower?
Stone Flower is a dried lichen traditionally used as an aromatic culinary ingredient. It is commonly identified commercially as Parmotrema perlatum.
What is Stone Flower called in Hindi?
It is commonly called पत्थर का फूल (Patthar Ka Phool) or दगड़ फूल (Dagad Phool).
What is Stone Flower called in Marathi?
It is commonly known as दगडफूल (Dagad Phool).
What is Kalpasi?
Kalpasi is a traditional Indian name commonly associated with culinary Stone Flower or lichen.
Is Stone Flower a real flower?
No. Stone Flower is a lichen, despite its flower-related common name.
What is the botanical name of Stone Flower?
It is commonly identified as Parmotrema perlatum in culinary trade, although common-name usage can vary.
How is Dagad Phool used?
It is used in small quantities in biryani, pulao, curries, gravies and traditional spice blends.
What does Stone Flower smell like?
It has a distinctive earthy, woody, smoky and slightly musky aroma.
Can Kalpasi be used in biryani?
Yes, food-grade Kalpasi is traditionally used in some biryani and rice preparations.
Can Stone Flower be added to masala?
Yes. It can be used with other whole spices or ground into spice blends.
How should Stone Flower be stored?
Keep it sealed in an airtight container away from moisture, humidity, heat and direct sunlight.
Is every Dagad Phool product definitely Parmotrema perlatum?
No. Common names may refer to different lichen materials, so checking the botanical identity is advisable.
Image Alt Tag: Stone Flower Parmotrema perlatum Whole Kalpasi Dagad Phool natural dried lichen spice
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