Kalpasi / Patthar ka Phool / Parmotrema perlatum

Kalpaasi (‘Kal’ as in culture, ‘paa’ as in pa and ‘si’ as in see) – a peculiar spice with a peculiar shape, can be found along with other spices if you get a whole curry masal packet (kari masaal jaamaan/saamaan) Parmotrema perlatum, commonly known as black stone flower or kalpasi, is a species of lichen used as spice in India.

Kalpasi is mystery flower - Alternatively known as daagar ka phool, patthar ka phool or 'black stone flower', kalpasi is a kind of lichen. Though not much is known about its production, many believe that a few places in Tamil Nadu - Ooty and Kodaikanal - harbour this rare spice.

However it’s not a peculiar spice for the Tamilnadu folks, especially for the Chettinadu locals. You can get Kalpasi separately too. In the US, in the India grocers near my home, I found it with the name dagad phool. In Tamil, ‘Kal’ means stone and ‘paasi’ means light green moss that grows on rocks in running streams or rivers or on trees in hill stations. I have seen Cinnamon trees in Kodaikanal hills. But I have no idea how kalpasi is actually cropped or harvested.

Kalpasi does not have a particular shape. It is curly like some dried flower that is very light in weight. It looks curly like clouds. It can be easily puffed away with a blow of thin air from your mouth. Kalpasi has shades of black, gray, white, mung bean green and pale green in it. You won’t be able to get its fragrance if smelled raw. If I am to explain its smell: it smells as though a new garment is kept in a godown for many days – I couldn’t write a better description of kalpasi’s aroma. Or wait, let me try it in another way. What smell do you get if you sun dry a flower for many days? Not any particular fragrance, right? It’s like that. However, kalpasi releases a very strong aroma when tempered for curries and gravies. The fragrance is something close to what star anise releases when tempered in hot oil, but stronger. If you investigate a pack of kalpasi, you’ll find small bits of barks too, as if it was scrapped out from a tree.

Do you now understand that Kaposi is a vital ingredient in curry masala powder? Now let’s do a small test. Do you have store bought curry masala powder or garam masala powder in your pantry? Now run to your kitchen and grab the pack. Read to check its ingredients. If you do not find kalpasi or dagad phool (patthar ke phool) in the ingredient list, it means they are probably not putting the real ingredient list in the pack. Now look the cover page of the masala pack. Some masala powder companies put a beautiful whole spices picture in the garam masala packs and curry masala packs. If you keenly see the picture, you will find all other spices, say nutmeg, mace, turmeric, pepper, ginger, fennel seeds, cardamom, chili, coriander, cloves, star anise, cinnamon, but not kalpasi. Probably they do not wish to propagate the secret of this exotic spice!

It has a distinct smell, which it would impart, if used properly i.e. after roasting (also depends on how and for how much time you marinate).

It’s generally used in combination with other spices like cardamom, cloves, bay leaves, cinnamon, nutmeg, star anise, saffron, peppers etc. for flavor.

On its own, it can't add much flavor.

Kalpasi or black stone flower is a species of lichen used as spice in India. One of the ingredients in East Indian Bottle Masala, the spice is mostly used in dishes like nahari, Bombay biryani, Goan meat stews.

Alternatively known as daagar ka phool or patthar ka phool, this mystery flower is believed to be grown in some parts of Tamil Nadu and is an important ingredient in Chettinad food.

Its upper surface is dark green or black and whiter inside, Kalpasi has a strong earthy aroma and dry texture. It also has medicinal properties

1. A good pain reliever, Kalpasi helps heal wounds.

2. It helps treat skin problems and reduces inflammation.
3. It has antibacterial activity and is effective against protozoans.

4. It improves digestion and helps suppress respiratory disorders.
5. It tones up urinary tract and helps maintain body temperature.

Culinary Uses:

1. With its mild aromatic flavor, Kalpasi is used to add aroma to soup preparations and also as a soup thickener.
2. It is often used in meat dishes.
3. Kalpasi is also used as food by many cultures around the world.
4. It is an essential ingredient in Goda masala or kala masala