Dagad Phool
(Parmelia perlata)
AKA 'Kalpasi / Pathar Phool /Stone Flower'
Dagad Phool s a rare dried lichen / fungus grows on rocks in running streams or rivers, or on trees in hill stations. It has a characteristic unmistakable woodsy musky, earthy smell, and a very dry, light fluffy texture.
Dagat phool should be roasted in a little oil to get its actual and full aroma, and gives the signature black color to the masala. Used in Chettinad Maharashtrian Cuisines for a wonderful flavor and aroma. Also used in south Indian spice blends.
Use About 1/4tsp ground Dagad Phool / Kalpasi along with other spices per 200gm chicken.
