Kalpasi (black stone flower)

Kalpasi (கல்பாசி) is the Tamil name for black stone flower, also called pathar phool or dagad phool – a dried lichen (Parmotrema perlatum) that grows on rocks and tree bark. It is not a leaf, seed or bark: it is the one ingredient in a Chettinad masala that has no substitute.

Where ours comes from

Our kalpasi is collected in the Nilgiris and cleaned by hand, because it grows with grit and bits of bark attached. The pieces should be dry, grey-black and springy, with a smoky, earthy smell – if it smells of damp, it has been stored badly.

How it is used in South Indian cooking

• In Chettinad masala – roasted with coriander, pepper and the whole spices, then ground. This is the flavour people recognise as Chettinad.
• In biryani and in Kongunadu kurma – one or two small pieces in the oil with the other whole spices.
• In Chettinad kuzhambu – for the dark colour and the smoky note.

Storing it

Kalpasi keeps for a year in an airtight jar, away from light. Rinse it only if it is visibly gritty, and dry it before roasting – water in the pan will steam it instead of toasting it.

Buying and cooking

See pack sizes and prices, and the recipe for Chettinad masala.