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Also known as: kalpasi, dagad phool, patthar phool, parmotrema perlatum, stone flower, ushna, chharila, lichen spice, black stone flower
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Kalpasi, also known as Black Stone Flower, offers several traditional health benefits. It is known for its anti-inflammatory and analgesic properties, and has been traditionally used for wound healing due to its antimicrobial and antibacterial activities. It also acts as an astringent and can aid digestion.
Per 100g, Kalpasi contains approximately 280 calories, 2.5g of protein, 65g of carbohydrates, and 0.8g of fat. As a spice, it is typically used in very small quantities, so its contribution to overall daily nutrient intake is minimal.
Yes, Kalpasi is traditionally recognized for its digestive benefits. It acts as an astringent and is used in some traditional medicine practices to help aid digestion and alleviate certain gastrointestinal discomforts.
Yes, Kalpasi is a plant-derived spice, making it suitable for both vegan and vegetarian diets. It is naturally gluten-free, as it is a lichen and does not contain any wheat, barley, or rye ingredients.
While Kalpasi contains 65g of carbohydrates per 100g, it is used in such small quantities as a spice that its carbohydrate contribution to a meal is negligible. Therefore, it can generally be included in keto or low-carb diets when used sparingly for flavor.
Kalpasi has a unique, earthy, woody, and slightly smoky flavor profile. It's often described as having a subtle, musky aroma that adds depth and a distinctive character to dishes, rather than a strong, overpowering taste.
Kalpasi is a key ingredient in many traditional Indian spice blends, particularly in Chettinad cuisine and some Maharashtrian dishes. It's often dry-roasted with other spices before being ground into masalas for curries, stews, and rice dishes like biryani, imparting a rich, earthy aroma.
kalpasi is a versatile ingredient found in cuisines around the world. With 280 calories per 100g and 2.5 grams of protein, it's a nutritious addition to many dishes.
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Yes, it is generally recommended to lightly dry-roast Kalpasi before grinding or adding it to dishes. Roasting helps to enhance its subtle aroma and flavor, making it more potent and fragrant in your cooking.
Kalpasi should be stored in an airtight container in a cool, dark, and dry place, away from direct sunlight and moisture. This helps to preserve its delicate aroma and flavor for a longer period.
When stored properly in an airtight container, whole Kalpasi can retain its potency for up to 1-2 years. Ground Kalpasi will lose its flavor more quickly, typically within 6-12 months, so it's best to grind it fresh when needed.
