Raw Stoneflower-Dagad Phool/Kalpasi

Scientific Name : Parmotrema perlatum
50 grams
200 Grams
500 grams
1 KG


"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.