Kalpasi (stone flower)

Parmotrema perlatum

spice

A dried black-and-purple lichen, tasteless raw, that releases a woody, earthy aroma once fried in the oil of masalas.

Origin

South India

Season (United States)

all year round

Preparation

A pinch is enough: it goes into the hot oil at the start of cooking, for a few seconds, before the other spices; it is eaten with the dish.

Did you know?

Its Hindi name, dagad phool, means “stone flower”.