Delicious Ways to Cook with Black Stone Flower Recipes

Black stone flower, also known as kalpasi or dagad phool, is a unique spice that adds a subtle smoky and earthy aroma to dishes. It is a type of lichen commonly used in Indian and South Asian cooking, especially in rich gravies and biryanis. This spice is prized for its ability to enhance flavors without overpowering them, making it a favorite among chefs and home cooks alike.

If you have ever wondered how to use black stone flower in your kitchen, this post will guide you through delicious recipes and practical tips to bring out the best in this rare spice.

Black stone flower spice pieces on wood

What Is Black Stone Flower and How to Use It

Black stone flower is a dried lichen that looks like small, dark, brittle flakes. It has a mild smoky flavor with hints of musk and earthiness. Unlike many spices, it does not add heat or pungency but instead deepens the overall aroma of a dish.

How to Prepare Black Stone Flower

• Crush or powder lightly before use to release its aroma.

• Toast gently in a dry pan for a few seconds to activate its flavor.

• Use sparingly as a little goes a long way.

  
  

Common Uses

• Added to biryanis and pulaos for a smoky depth.

• Used in rich meat gravies like mutton or chicken curry.

• Included in spice blends such as garam masala.

• Infused in dals and lentil dishes for complexity.

  
  

Recipe 1: Mutton Curry with Black Stone Flower

This mutton curry recipe showcases how black stone flower can elevate a traditional dish. The spice adds a smoky undertone that balances the richness of the meat.

Ingredients

• 1 kg mutton, cut into pieces

• 2 black stone flower pieces

• 3 onions, finely sliced

• 2 tomatoes, pureed

• 2 tsp ginger-garlic paste

• 1 tsp turmeric powder

• 2 tsp red chili powder

• 1 tsp coriander powder

• 1 tsp garam masala

• 4 tbsp oil

• Salt to taste

• Fresh coriander for garnish

  
  

Instructions

1. Heat oil in a heavy-bottomed pan. Add black stone flower and toast for 10 seconds until fragrant. Remove and set aside.

2. In the same oil, sauté onions until golden brown.

3. Add ginger-garlic paste and cook until raw smell disappears.

4. Add tomato puree and cook until oil separates.

5. Add turmeric, chili powder, coriander powder, and salt. Mix well.

6. Add mutton pieces and sear on high heat for 5 minutes.

7. Add 2 cups of water, cover, and cook on low heat for 1.5 to 2 hours until mutton is tender.

8. Crush the toasted black stone flower and add to the curry along with garam masala. Stir well.

9. Garnish with fresh coriander and serve hot with rice or roti.

   
   

This recipe highlights how black stone flower blends seamlessly with other spices to create a rich, aromatic curry.

Recipe 2: Vegetable Biryani with Black Stone Flower

Biryani is a classic dish where black stone flower shines by adding a subtle smoky aroma that complements the saffron and other spices.

Ingredients

• 2 cups basmati rice

• 1 cup mixed vegetables (carrots, beans, peas)

• 2 black stone flower pieces

• 1 large onion, thinly sliced

• 1 tsp ginger-garlic paste

• 1 tsp garam masala

• 1 tsp cumin seeds

• 4 green cardamoms

• 4 cloves

• 1 cinnamon stick

• 1/2 cup yogurt

• 3 tbsp oil or ghee

• Salt to taste

• Fresh mint and coriander leaves

  
  

Instructions

1. Rinse rice and soak for 30 minutes. Drain.

2. Heat oil or ghee in a large pan. Add cumin seeds, cardamoms, cloves, and cinnamon. Sauté until fragrant.

3. Add sliced onions and cook until golden.

4. Add ginger-garlic paste and cook for 2 minutes.

5. Add mixed vegetables and sauté for 5 minutes.

6. Stir in yogurt, salt, and garam masala.

7. Toast black stone flower pieces for 10 seconds, crush lightly, and add to the vegetable mixture.

8. Add soaked rice and 4 cups of water. Bring to a boil.

9. Reduce heat, cover, and cook on low for 15-20 minutes until rice is done.

10. Garnish with mint and coriander leaves before serving.

This vegetable biryani recipe uses black stone flower to add a smoky layer that enhances the overall flavor without overpowering the delicate vegetables.

Pot of vegetable biryani with spices and herbs

Tips for Cooking with Black Stone Flower

• Use black stone flower in slow-cooked dishes to allow its aroma to develop fully.

• Avoid using it in dishes with delicate flavors like light soups or salads.

• Store in an airtight container away from moisture to preserve its aroma.

• Combine with warming spices like cinnamon, cloves, and cardamom for balanced flavor.

• Use in small amounts; too much can make the dish taste musty.

  
  

Recipe 3: Dal Tadka with Black Stone Flower

Dal tadka is a simple lentil dish that benefits from the smoky aroma of black stone flower, making it more flavorful and inviting.

Ingredients

• 1 cup yellow moong dal or toor dal

• 2 black stone flower pieces

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 2 dried red chilies

• 1 onion, chopped

• 2 tomatoes, chopped

• 1 tsp turmeric powder

• 2 tbsp ghee or oil

• Salt to taste

• Fresh coriander for garnish

  
  

Instructions

1. Rinse dal and cook with 3 cups water and turmeric until soft.

2. In a small pan, heat ghee. Add mustard seeds, cumin seeds, and dried red chilies.

3. Toast black stone flower pieces for 10 seconds, crush, and add to the tempering.

4. Add chopped onions and sauté until golden.

5. Add tomatoes and cook until soft.

6. Pour the tempering over the cooked dal. Mix well and simmer for 5 minutes.

7. Garnish with fresh coriander and serve with rice or chapati.

   
   

This dal recipe shows how black stone flower can add a new dimension to everyday meals.

Bowl of dal tadka garnished with coriander

Final Thoughts on Cooking with Black Stone Flower

Black stone flower is a versatile spice that can transform ordinary dishes into aromatic delights. Its smoky, earthy notes work best in slow-cooked recipes like curries, biryanis, and dals. Using it sparingly and toasting it before adding will unlock its full potential.

Try incorporating black stone flower into your cooking to discover new flavors and impress your family and friends with dishes that have a subtle but memorable aroma. Start with one of the recipes above and experiment with your own creations.