Black stone flower
motrema
perlatum, commonly known as black stone flower, is a species
of lichen used as spice in India. The species occurs
throughout the temperate Northern and Southern Hemispheres. Typically
used in meat dishes like nahari (Paaya), Bombay biryani, Goat meat stews, it is
also used in vegetarian dishes. It is one of the ingredients in East Indian
Bottle Masala, used for cooking Meats, fish and vegetables.
Some of the
other names for it
include shaileyam in Sanskrit, kalpasi in Hindi,
"Bojhwar
Black Stone
Flower is one of the most unusual spices. It is a rare dried flower and a
dominant spice in all Chettinad preparations.
Black Stone
Flower or Dagad Phool is a soft brown and black coloured lichen that gives the
signature black color to various masalas like biryani Masala. It has a strong
earthy aroma and a very dry, light fluffy texture. It is widely used in
Chettinad cuisine and to some extent in Hyderabadi and Marathi cuisine.
It is an
edible lichen flora (a type of fungus), which grows on trees, rocks and stones.
When used in small quantities, it imparts a strong woody aroma and flavor to
the preparation. For better results it should be roasted in a little oil to
release its full aroma.
5 whole
dry kashmiri red chillies
5 bayleaves
3 tbsp coriander
1 tbsp cumin seeds
1 tbsp caraway seeds
1 tbsp mace
2 sticks cinnamon
1 tsp cloves
3 black cardamom
2 star anise
1 small sprig
of black stone flower
2 pice Long
pepper
1 tbsp black
peppercorns
10 cardamoms
1 tsp fennel seeds
1/2 tsp turmeric powder
1/2 tbsp nutmeg
Method
Put all the ingredients on a plate.
Transfer all
the ingredients except the turmeric and nutmeg powder in a broad non-stick pan
and dry roast on a medium flame for 2 minutes.
Switch of the
flame, add the turmeric and nutmeg powder and mix well.
Cool
completely, and blend it in a mixer till smooth.
Store
the homemade biryani masala it in an air-tight container and use as
required.
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