Kalpasi/Stone flower

• Looks like dried, curled blackish or purplish lichen.

• Has a mild woody, earthy, smoky aroma when dry.

• Releases a strong, unique fragrance when heated in oil or ghee, especially in combination with other spices.

Culinary Use:

Kalpasi is used in:

• Garam masala

• Chettinad masala

• Biryani masalas

• Korma and other curries

• Spice blends in Maharashtrian goda masala

It's rarely used alone—it acts more as a flavor enhancer and adds depth to dishes.

Notes:

• It's not widely known outside certain regional cuisines.

• Often used in small quantities due to its strong aroma.

• It has no close substitute, but some chefs use combinations of star anise, cloves, or cinnamon to mimic its earthy tones.