Kalpasi, also known as black stone flower or dagad phool, is a type of lichen commonly used as a spice in Indian cuisine, particularly in the southern regions and Maharashtra. Kalpasi has a distinctive earthy aroma and a slightly bitter, woody taste, which contributes depth and complexity to various dishes.
It is an essential ingredient in the preparation of spice blends such as Goda Masala and Chettinad Masala, where it enhances the flavor profile of curries, biryanis, and meat dishes, including the well-known Chicken Chettinad.
Kalpasi is typically used in small quantities due to its strong, pungent flavor, and it is often added during the tempering process to infuse oils with its unique fragrance.