"Raw Stoneflower," also known as "Dagad Phool" or "Parmotrema perlatum." Stoneflower is a type of lichen commonly used as a spice in Indian cuisine. It imparts a distinctive earthy and woody flavor to dishes.
If you're looking for information on how to use raw stoneflower in cooking, you can follow these general steps:
Cleaning: Ensure that the raw stoneflower is clean and free of any debris. You may gently rinse it under cold water.
Soaking: Stoneflower is often soaked in water for some time before use. This helps to soften it and release its flavors. Soak it in water for about 20-30 minutes.
Adding to Dishes: Stoneflower is typically added to slow-cooked dishes like dals, curries, and meat preparations. It is known for enhancing the aroma and flavor of the dish.
Adjusting Quantity: Stoneflower has a strong flavor, so it's essential to use it in moderation. Start with a small quantity and adjust according to your taste preferences.
