Stone Flower, also known as Kalpasi is generally used as a spice to enhance the flavour and taste of food. Dagad phool or stone flower is a lichen. It has no taste, no smell and is light like paper. You cannot crush it or powder it - it has to be torn apart like say, cellophane tape. It has a strong earthy aroma and a very dry, light fluffy texture and feels to it. When used in small quantities, it imparts a strong aroma and flavour to the preparation. For better results, it should be roasted in a little oil to release its full aroma. It took your pav bhaji flavour to another level.
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