Indian Stone Flower Spice or Dagad phool is used in Chettinad cuisine and to some extent in Hyderabadi and Marathi cuisine.
Net Weight - 100gm
- This spice flower is used in small quantities, as it imparts strong woody aroma and flavour to your spice curries.
- For excellent aroma and taste, its good if roasted in little oil. Net wt:100gms
- Its also called Black Stone flower or Pathar Ke Phool in Hindi. In Kannada its called “Kalahu" and “Kalpuvu” or “Badal Poove" in Malayalam.
- Store in a cool and dry place and avoid using wet spoons while handling. Its called “Kalpasi” in Tamil and “Dagad Phool" in Marathi.