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Stone flower, also known as Kalpasi or Dagad Phool, is a unique and rare spice used predominantly in Indian cuisine, particularly in the coastal regions. It is actually a type of lichen that grows on rocks and trees, giving it a dark, rough texture resembling small stones. Despite its unassuming appearance, stone flower adds an incredibly aromatic and earthy flavor to dishes. It has a subtle, smoky, and slightly woody taste that enhances the depth of stews, curries, and rice dishes.Stone flower is often used in slow-cooked dishes like biryanis, gravies, and spice blends like garam masala. It is also an essential ingredient in regional specialties such as Chettinad cuisine. Known for its complex flavor profile, stone flower is used sparingly, as its earthy and aromatic notes are quite potent. Additionally, it is believed to have medicinal benefits, aiding in digestion and offering anti-inflammatory properties. Stone flower is a rare, aromatic treasure that adds sophistication and depth to a variety of traditional dishes.