Also known as: Dagad Phool, Kalpasi, patthar ke phool, black stone flower
The lichen that anchors goda masala and Chettinad blends — nearly flavourless raw, it blooms smoky-earthy in hot oil; the mystery depth in biryanis that guests cannot name.
Check Stone flower Against Your Prakriti & Daily MacrosLog 704 Ayurvedic ingredients and 1,511 recipes with Six Tastes + verified USDA nutrition on iPhone & iPad.
The lichen that anchors goda masala and Chettinad blends — nearly flavourless raw, it blooms smoky-earthy in hot oil; the mystery depth in biryanis that guests cannot name.
Traditional Preparation (Samskara)
Papery dark lichen fronds fried briefly in oil at the start of cooking. Contributes base notes, not top notes — the bass line of southern masala music.
Classical Provenance: Maharashtrian / Chettinad culinary tradition; shaileya in later nighantus.
Synergistic Combinations (Samyoga)
bloomed in hot oil for biryani and Chettinad masalas
Contraindication: none significant at culinary doses
Contraindication: source cleanly — lichens absorb their environment
Verified USDA Nutrition Facts for Stone flower
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 tsp (2g):
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