Spices & seasonings · Whole spices

Kalpasi (stone flower)

A dried lichen that smells of little until heated; adds a woody, earthy depth to Chettinad and Maharashtrian masalas.

Also called: stone flower, black stone flower, dagad phool, dagad phul, pathar ke phool, kallu hoovu, patthar phool

Around the world: கல்பாசி (ta) · दगडफूल (mr) · पत्थर के फूल (hi)

A kind of spices

Read the full spice guide: flavour, history and how to use it

What it is

Kalpasi, also called stone flower or dagad phool, is a dried lichen (mainly Parmotrema species) that grows on rocks and tree bark. It looks like crinkly, papery flakes, grey-green on top and black underneath. Raw, it has almost no smell. Heated in oil or a dry pan, it gives an earthy, woody, slightly smoky aroma.

Parmotrema perlatum and related lichens

How it’s used

Chettinad masalas and curries
Goda masala and Malvani masala
Hyderabadi biryani and potli masala

Characteristics

Aroma: Earthy and woody once heated.
Texture: Light, soft and papery.
When cooked: Releases its aroma only when fried or roasted.
Sold as: whole
Cooking uses: Mainly a seasoning
Common in: South Indian, Indian

Storage

Cool, dry and dark. Airtight jar; keeps for a year or more. Keep dry, it absorbs moisture.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Pick over before use; it often contains bits of bark, grit and twigs.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

— No real substitute; leave it out. The masala will be a little less deep.

Related ingredients

Recipes with kalpasi (stone flower)

No recipe in the catalogue uses it yet.

More whole spices