Black Stone Flower | Kalpas
Species of lichen used as a spice in India. This property of black stone flower is especially valued in the tempering step of cooking a number of Indian dishes. Dagad Phool is found all year round and the entire plant is used for medicinal and culinary purposes. The Indian Recipes Kalpasi is used spice very light in weight.
English : Black Stone Flower.
Tamil : Kalpasi.
Malayalam : Celeyam, kalppuvu.
Telugu : Kallupachi, Rathipachi.
Kannada : kalluhuvu, kallu hoo.
Hindi : Phathar ke phool, Dagad Phool.
Health Benefits Of Black Stone Flower Or Kalpasi:
India is known for its local spices that make the food extraordinary, and every region has its spices. The spice gives a flavour and colour to the foods that are more commonly eaten in the South Indian cuisine from Tamil Nadu and Maharashtrian special goda masala. They can grow naturally on rocks and trees without any maintenance and are recognized by the research team as fully fit to eat. It does not have any aroma when cultivated but it gives a unique and mysterious taste and aroma to the type of food added. When combined with other spices it gives the signature black color and flavor. Black Stone Flower not only adds flavor and aroma to food but also has various subtle medicinal values. Although only rare studies have been performed on Kalpasi, they have demonstrated various therapeutic properties. Ayurveda and Siddha medicine has been recommending the Parmotrema Perlatum plant for centuries to treat specific ailments. The black stone flower is highly beneficial in reducing blood sugar and glucose levels thereby promoting the enzyme Sucrase and Isomaltase that are involved in the process of glucose absorption in the body. A good pain reliever, Kalpasi helps heal wounds. It helps treat skin problems and reduces inflammation. It has antibacterial activity and is effective against protozoans. It improves digestion and helps suppress respiratory disorders. It tones up urinary tract and helps maintain body temperature.