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Black stone flower facts for kids

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Black stone flower
Parmelia caperata — Flora Batava — Volume v10.jpg
Illustration of P. perlata (bottom) and two other Parmelia species
Scientific classification
Synonyms
  • Lichen perlatus Huds. (1762)
  • Parmelia perlata (Huds.) Ach. (1803)

Parmotrema perlatum, commonly known as black stone flower, is a species of lichen used as a spice in India. The species occurs throughout the temperate Northern and Southern Hemispheres. Typically used in meat dishes like nihari (paaya), Bombay biryani, and goat meat stews, it is also used in vegetarian dishes.

In its raw state, black stone flower does not have much taste or fragrance. However, when put in contact with heat, especially hot cooking oil or ghee, it releases a distinctive earthy, smoky flavour and aroma. This property of black stone flower is especially valued in the tempering step of cooking a number of Indian dishes.

P. perlatum
P. perlatum found in Sweden

Some of the other names for it include shaileyam in Sanskrit, kalpasi in Tamil, dagar da phool in Punjabi, dagad phool in Marathi, raathi Pootha (banda puvvu) in Telugu, kallu hoovu in Kannada and patthar ke phool in Hindi, bojhwar and chadila in North India.

Parmotrema perlatum
Dried black stone flower ready for use
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