“It isn’t a illness”, explains Sudheer, who’s a well known planter and spice exporter at Kumily. “This lichen is utilized in cooking domestically and provides to the style of the meals”, he explains. This edible lichen (a kind of fungus) grows on bushes, rocks and stones.
A secret ingredient of non-vegetarian meals
Also referred to as Black Stone Flower, Kalpasi and Dagad Phool, Parmotrema perlatum because the lichen is scientifically identified is usually used as a thriller ingredient in Biryanis, Nalli Nihari and several other different non-vegetarian dishes. Carefully trying on the ingredient record of most curry powder packs one can discover the identify Kalpasi or Dagar Phool which is an inalienable ingredient of the frequent curry powder. It’s also used within the Maharashtrian Goda Masala and is a dominant ingredient in Chettinad delicacies.
Sniffing at this spice will hardly aid you fathom its aroma. It emanates a faint mossy, damp smell-which will be found out solely with a pointy nostril. It virtually has a flat style. So why add it to meals then? The reply is, the lichen reacts with warmth and produces an aroma when combined with scorching oil or ghee specifically. It imparts a definite, smoky, woody and earthy aroma to meals and therefore it’s typically used as a tempering agent like asafetida.
A spice with therapeutic properties
Whereas trendy science is but to awaken to the advantages of this uncommon spice, Dagad Phool has been historically used to cut back irritation within the physique. It’s believed to have anti-viral, anti-fungal, and anti-bacterial properties and is claimed to alleviate ache & cut back fever. It’s also used to cut back pimples and zits contemplating its anti-bacterial and anti-fungal properties. Like Heeng or Asafetida, Kalpasi is added to meals not simply to boost its style however it is usually stated to help in higher digestion and provides reduction from acidity and bloating.
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