• Traditional Culinary Lichen: Whole dried Black Stone Flower, traditionally known as Dagad Phool, Kalpasi and Pathar Phool.
• Deep Aromatic Character: Develops earthy, woody, gently smoky and savoury notes when briefly heated in oil or ghee.
• Distinctive Natural Form: Features thin, curled and leafy flakes with pale grey-green upper surfaces and dark brown-to-black undersides.
• Versatile Indian Spice: Ideal for biryani, Chettinad dishes, meat curries, vegetable gravies, nihari, korma and regional masala blends.
• Carefully Packed: AWAFI MILL Black Stone Flower is sealed to help preserve its characteristic aroma, lightweight texture and natural whole-flake form
