Stone Flower

Stone Flower is a spice derived from the lichen fungus called Parmotrema or Umbilicaria, commonly used in Indian cooking.

• Also called Dagad Phool in India
• It looks like a hard, grayish-brown rock (hence the name “stone flower”)
• Often used whole or powdered

It is not related to actual flowers but is a type of edible lichen.

What Is Stone Flower Used For?

Stone flower is mainly used as a spice in cooking. People use it to:

• Add earthy, smoky, and umami flavors to dishes
• Enhance meat curries, biryanis, and vegetarian dishes
• Used in spice blends like garam masala
• Sometimes used in traditional medicine for digestion

It is not sweet or aromatic like regular herbs, but it gives depth of flavor.

How It Works

Stone flower contains natural compounds that:

• Give a strong umami taste
• Enhance the flavor of savory dishes
• Sometimes helps digestion in traditional remedies

A very small piece or pinch is enough because it has a strong taste.

How Stone Flower Is Used

• Add whole pieces to curries, biryanis, or stews
• Grind into powder and mix with spice blends
• Usually used sparingly (a small pinch is enough)

Safety and Caution

• Safe as a culinary spice
• Avoid consuming large amounts; it is very strong
• Store in a cool, dry place
• Keep away from children

Whole vs Powder

• Whole stone flower: added during cooking, removed before serving
• Powder: mixed into spice blends, easier to use, strong flavor