Buy Black Stone Flower (Dagad Phool)
Milled and blended in Hong Kong.
This exotically named plant is one of the ancient herbs in traditional indian cuisine all over the indian sub-continent. This herb is actual a type of edible fungus which grows wild on trees, rocks and stones, hence the name! Use it in very small quantities and it imparts a woody-aroma and savoury flavour to curries, much like Asafoetida.
It's most popular used in meat stews, and with strong flavoured meats like goat and wild game. However, at the same time in western india this herb is also very popular in vegetarian dishes, ground up to make Biryani masalas and other essential indian household staples.
Dagad Phool Technical Notes:
Origin: South India
Quality: Grade A, Whole, Machine Cleaned
Dagad Phool Cooking Notes:
Flavour: Basil, Citrus, Asafoetida, Woody
Usage: Temper in hot oil with other spices, then use to make curries, biryanis from western to south-indian cuisine.
Please note that our ingredients are 100% natural and processed using traditional methods. As a result there may be some visible imperfections. Our spices will have variations in size and colour due to factors such as the amount of sunlight they received when growing, or the amount of rainfall in a particular season. These differences in appearance are entirely normal, and are the result of not treating them with any chemicals, reducing unnecessary hand selection, and minimizing waste.