Stone Flower (Kalpasi)
岩に咲く苔がスパイスに！？南インドの黒いカレーを支配する森の魔女
Description
A bizarre spice looking like dead leaves or seaweed, drying lichen (a type of moss) growing on trees/rocks. Frying in oil releases a woody, intensely exotic aroma resembling star anise.
Classification: For Bizarre Food Lovers/Maniacs,Flower (Lichen) Spice,Exotic
Shops selling Stone Flower (Kalpasi)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Kalpasi(Dried lichen)
Instructions
- Prepare when making Chettinad Chicken (South Indian super-spicy black curry) or Maharashtra's Goda Masala (sweet mixed spice).
- Looks like dry moss, but toss a little into heated oil (tempering) and fry briefly.
- The moment heated, aroma explodes like magic, granting 'deep dark forest-like earthy aroma and sweetness' to the whole dish.
Learn more Substitutes, pairings, tips
Key spices
Stone Flower
Substitutes at Japanese supermarkets
Star anise and cinnamon (aroma complexity drops but as sweet aroma sub)
Pairing
Chettinad Chicken, Goda Masala, Biryani
Trivia
[Hardcore] 'Pathar Phool (Stone Flower)' in Hindi, 'Kalpasi' in Tamil. In South Indian cuisine, especially Chettinad cuisine known for the world's most complex spice usage, this bizarre moss is the final-boss spice without which that 'black complex umami' absolutely cannot be produced.
Eating tips & etiquette
[Unique Usage] Though you might flinch at the unidentifiable moss-like looks, inhale fully the perfume-like somewhat nostalgic smell spreading the moment it hits oil, peering into the abyss of spice curries!
Allergen
None