Aryan Cuisine

  Botanical names:Piper longum Linn. Family names:Piperaceae. Indian name : Piplamul Bengali :Piplamore (root) Urdu : Pipli. Grains of paradise, long pepper was freely used alongside (and often confused with) common black pepper in kitchens from ancient Rome to Renaissance Europe. But the arrival of chiles from the New World and the rising popularity of black pepper shoved long pepper out of the culinary spotlight. Its finish lingers on the tongue with a tobacco-like coolness; where black pepper stings, long pepper balms. Its flavor is much more complex than black pepper, reminiscent of spice blends like garam masala more than a single spice. It possesses black pepper's heat and musk, but in a less harsh, more nuanced way, tempered by sweet notes of nutmeg, cinnamon, and cardamom. Its finish lingers on the tongue with a tobacco-like coolness; where black pepper stings, long pepper balms. There are actually two commercially grown species of long pepper: piper longum, and the

  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), w