FabulousFusionFood's Spice Guide for Black Stone Flower Home Page
Dried black stone
flower, used as a
spice.
Welcome to the summary page for FabulousFusionFood's Spice guide to Black Stone Flower along with all the Black Stone Flower containing recipes presented on this site, with 4 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain as a major flavouring.
Black Stone Flower, also known as: stone flower, stone lichen, sea lichen, kalpasi, kalpas, kalpashi, and kalpash represents the dried lichen Parmotrema perlatum (known as powdered ruffle lichen). Due to its use in Indian cookery, it's available commercially.
Parmotrema perlatum is used as a spice, particularly in the cuisine of Tamil Nadu. It is especially prevalent in Chettinad cuisine, being used in the popular rice dish biryani, and also in many meat and vegetarian dishes. In its raw state, black stone flower does not have much taste or fragrance. However, when put in contact with heat, especially hot cooking oil or ghee, it releases a distinctive earthy, smoky flavour and aroma. This property of black stone flower is especially valued in the tempering step of cooking a number of Indian dishes.
The spice is also integral to various regional masalas throughout the Indian subcontinent. Parmotrema perlatum is a key ingredient in masalas such as Kala and Goda masala of Maharashtra, Anglo-Indian bottle masala, bhojwar masala from Hyderabad, and potli masala in Lucknow. It is what many cooks and commercial spice blend makers believe sets apart accomplished dishes from those made by amateurs. Despite its lack of a specific aroma or describable flavour in its raw form, its contribution to the complex flavour profile of these spice blends is highly valued
Inn many countries and regions it's possible to forage for black stone flower
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain as a major flavouring.
Black Stone Flower, also known as: stone flower, stone lichen, sea lichen, kalpasi, kalpas, kalpashi, and kalpash represents the dried lichen Parmotrema perlatum (known as powdered ruffle lichen). Due to its use in Indian cookery, it's available commercially.
Parmotrema perlatum is used as a spice, particularly in the cuisine of Tamil Nadu. It is especially prevalent in Chettinad cuisine, being used in the popular rice dish biryani, and also in many meat and vegetarian dishes. In its raw state, black stone flower does not have much taste or fragrance. However, when put in contact with heat, especially hot cooking oil or ghee, it releases a distinctive earthy, smoky flavour and aroma. This property of black stone flower is especially valued in the tempering step of cooking a number of Indian dishes.
The spice is also integral to various regional masalas throughout the Indian subcontinent. Parmotrema perlatum is a key ingredient in masalas such as Kala and Goda masala of Maharashtra, Anglo-Indian bottle masala, bhojwar masala from Hyderabad, and potli masala in Lucknow. It is what many cooks and commercial spice blend makers believe sets apart accomplished dishes from those made by amateurs. Despite its lack of a specific aroma or describable flavour in its raw form, its contribution to the complex flavour profile of these spice blends is highly valued
Inn many countries and regions it's possible to forage for black stone flower
The alphabetical list of all Black Stone Flower recipes on this site follows, (limited to 100 recipes per page). There are 4 recipes in total:
Page 1 of 1
| Bottle Masala Origin: India | Kabsa Seasoning Origin: Saudi Arabia |
| Goda Masala Origin: India | Sankara Meen Kuzhambu (Red Snapper Shallot Curry) Origin: India |
Page 1 of 1