Dagad Phool, also known as kalpasi or stone flower, is a rare, aromatic spice that is a lichen that grows on rocks and trees in dry, arid regions:
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Appearance
Dagad Phool is soft brown and black, dry, and light and fluffy. It has no taste or smell, but has a distinctive woodsy, musky, earthy aroma.
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Uses
Dagad Phool is used in a variety of Indian dishes, including biryanis, curries, masalas, and Chettinad cooking. It is also an ingredient in garam masala and potli masalas.
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Health benefits
Dagad Phool has been used as a natural drug since ancient times and is said to have many health benefits, including pain relief, antibacterial properties, and reducing inflammation. It is also used in traditional Ayurvedic formulations for treating kidney stones, urinary tract infections, and dysuria.
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Growing conditions
Dagad Phool grows naturally on trees and rocks without cultivation. It is found in the temperate and alpine regions of the Himalayas and hilly regions of Peninsular India.
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