Stone flower or some of the other names for it include shaileyam in Sanskrit, kalpasi in Tamil, Dagar da Phool in Punjabi, Dagad phool in Marathi, Raathi Pootha (Banda puvvu) in Telugu "Kallu hoovu" in Kannada and Patthar ke phool in Hindi, "Bojhwar" and "Chadila" in northern India. It's a species of lichen used as a spice in India. Black Stone Flower is one of the most unusual spices in the Indian repertoire. It is a rare dried flower and a dominant spice in all. It is widely used in Chettinad cuisine and to some extent in Hyderabadi and Marathi cuisine. Typically used in chicken curries, Maharashtrian 'Goda' masala, meat dishes like nahari (Paaya), Bombay biryani, Goat meat stews and also used in some vegetarian dishes. It is one of the ingredients in East Indian Bottle Masala, which is used for cooking meats, fish and vegetables. It has a strong earthy aroma and a very dry, light fluffy texture and feels to it. When used in small quantities, it imparts a strong aroma and flavour to the preparation. For better results, it should be roasted in a little oil to release its full aroma. It took your pav bhaji flavour to another level. You can’t crush or grind it - instead, it should be torn down like cellophane tape. Store in a cool and dry place, avoid using a wet spoon to handle this product.

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