dagad phul
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Dagad Phul, also known as Stone Flower or Black Stone Flower, is an edible lichen used as a spice, particularly in Indian cuisine. It grows on rocks and trees, absorbing flavors from its environment, and is known for its unique earthy aroma.
Yes, dagad phul offers several traditional health benefits. It's known for its anti-inflammatory and analgesic properties, potentially helping to reduce pain and inflammation. It also exhibits antimicrobial and antifungal activities and acts as a digestive aid, containing antioxidants.
Per 100g, dagad phul contains approximately 260 calories, 4.5g of protein, 58g of carbohydrates, and 1.2g of fat. While typically used in small quantities, it contributes a unique flavor profile rather than significant nutritional bulk to a dish.
Traditionally, dagad phul has been used as a digestive aid. It is believed to help treat indigestion and improve appetite, contributing to overall digestive well-being when incorporated into meals.
Yes, dagad phul is naturally vegan as it is a plant-based lichen. It is also gluten-free, making it suitable for individuals following vegan or gluten-free diets.
Given its carbohydrate content of 58g per 100g, dagad phul is not considered low-carb or keto-friendly if consumed in large quantities. However, since it's used as a spice in very small amounts, its contribution to total carb intake in a dish is usually negligible.
Dagad phul has a subtle, earthy, woody, and slightly mossy flavor with a unique aroma. It's primarily used as a thickening agent and flavor enhancer in slow-cooked dishes, stews, and gravies, especially in Maharashtrian, Chettinad, and Hyderabadi cuisines.
dagad phul is a versatile ingredient found in cuisines around the world. With 260 calories per 100g and 4.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Before use, dagad phul is often lightly roasted in a dry pan to enhance its aroma, then crushed or ground into a powder. It's typically added early in the cooking process, often with other whole spices, to allow its unique flavor to infuse into the dish.
Dagad phul should be stored in an airtight container in a cool, dark, and dry place, away from direct sunlight and moisture. Proper storage helps preserve its delicate aroma and flavor for longer.
When stored correctly, whole dagad phul can retain its potency for up to 1-2 years. Ground dagad phul will lose its flavor more quickly, typically within 6-12 months, so it's best to grind it fresh when needed.