Spiceora
Kalpasi | Black Stone Flower | Dagad Phool | Rare Chettinad Spice | Buy Online India
Kalpasi | Black Stone Flower | Dagad Phool | Rare Chettinad Spice | Buy Online India
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Spiceora Kalpasi (Black Stone Flower / Dagad Phool) is one of India's most exotic and underappreciated spices — a dried lichen with a deeply earthy, mossy, mushroom-like aroma that is absolutely essential in Chettinad biryani, South Indian meat curries, and Kerala spice blends. It adds an irreplaceable depth and complexity that no other spice can replicate.
Rare, fragrant, and beloved by serious cooks, Kalpasi is often called the "truffle of Indian spices." Our Kalpasi is carefully sourced, cleaned, and packed to preserve its distinctive woody aroma that transforms any biryani or meat dish into something truly memorable.
Why Choose Spiceora Kalpasi?
- 🌑 Authentic Chettinad Sourcing — hand-picked for maximum aroma and freshness
- 🍄 Unique Earthy Depth — the spice no substitute can replicate
- ✅ Cleaned & Sorted — stone and debris-free for convenient use
- 💊 Medicinal Properties — used in Ayurveda and Siddha medicine
- 📦 Freshly Packed — sealed immediately to preserve volatile oils
How to Use Kalpasi
Add 2–3 pieces to hot ghee at the start of cooking. Essential in Chettinad chicken biryani, mutton curry, and South Indian meat masalas. Include in homemade garam masala and biryani spice blends. Also used in Kerala-style beef and pork curries for a characteristic smoky depth. A little goes a long way — use sparingly.
Health & Wellness Benefits
- 🦠 Antimicrobial — lichens contain natural antibacterial compounds
- 💊 Ayurvedic Use — used in traditional medicine for respiratory and digestive health
- 🛡️ Antioxidant-Rich — contains usnic acid and other bioactive compounds
- 🌿 Anti-inflammatory — traditional use in Siddha medicine for joint health
About This Spice
Botanical Classification: Parmotrema perlatum (lichen) | Common Names: Kalpasi, Black Stone Flower, Dagad Phool, Pathar Ke Phool, Shilaapushpa | Origin: Sourced & packed in Kerala, India
Frequently Asked Questions
What does Kalpasi taste like?
Kalpasi has a deeply earthy, mossy, slightly smoky flavour with hints of mushroom and forest floor. It doesn't taste like any other spice — it adds a unique background depth and complexity rather than a prominent top note.Is Kalpasi used outside of Chettinad cooking?
While most famous in Chettinad cuisine, kalpasi is also used in South Indian, Kerala, and Mughlai spice blends. It appears in some versions of garam masala and biryani masala across South India.How much Kalpasi should I use?
Very sparingly — 2–4 small pieces per dish serving 4–6. Too much kalpasi can make a dish bitter. Its power is in subtlety — it adds depth without being identifiable as a single flavour.Where can I buy authentic Kalpasi online?
Spiceora sources and packs authentic Kalpasi directly from South India and delivers pan-India. Our Kalpasi is cleaned, sorted, and freshly packed for maximum aroma.