Dagar Phool, also known as Kalpasi or Black Stone Flower, is a natural lichen sourced from hilly regions of India, including Maharashtra. Traditionally used in Maharashtrian goda masala and Chettinad dishes, it imparts a smoky, earthy flavour and deep colour to biryanis, stews, and curries. This spice is a favourite in regional Indian cuisine and can also be steeped to make a flavourful herbal tea. To use, lightly toast it before blending into masalas or tempering dishes.
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