Stone flower, also known as “Dagad Phool” or “Patthar Ke Phool,” is a spice used in Indian cuisine, particularly in dishes from the Western and Southern regions. Here’s more about stone flower:
Characteristics and Uses:
Appearance and Texture: Stone flower refers to the lichen or fungus found growing on rocks in certain regions. It has a wrinkled, dark brown appearance and a hard texture.
Flavor Profile: Stone flower has a unique earthy and slightly bitter flavor with hints of mossy and woody notes.
Culinary Uses:
- Spice Blends: Often used in spice mixes like garam masala and goda masala (used in Maharashtrian cuisine).
- Curries and Stews: Adds a distinctive flavor to meat dishes, especially lamb and goat curries.
- Vegetarian Dishes: Used in vegetable curries and lentil preparations for added depth of flavor.
Health Benefits:
- Stone flower is believed to have digestive and carminative properties in traditional Indian medicine, aiding in digestion and reducing flatulence.
- It may also have antioxidant properties, although specific research on its health benefits is limited.
Usage Tips:
- Stone flower is typically used sparingly due to its strong flavor. It is often toasted or dry-roasted before being added to dishes to enhance its aroma and flavor.
- It pairs well with other spices like cloves, cinnamon, and cardamom in spice blends.
Stone flower is an integral part of regional Indian cooking, contributing to the complexity of flavors in traditional dishes.