Black stone flower facts for kids
Quick facts for kids Black stone flower |
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| Illustration of P. perlata (bottom) and two other Parmelia species | |
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Parmotrema perlatum, often called black stone flower, is a special type of lichen. A lichen is like a tiny plant that grows on rocks or trees. This particular lichen is used as a spice in India. You can find it growing in many parts of the world, especially in areas with a mild climate, known as the temperate zones.
Black stone flower is often added to meat dishes like nihari and Bombay biryani. It's also used in many vegetarian dishes. When it's raw, it doesn't have much smell or taste. But when it gets hot, especially in hot cooking oil or ghee (a type of clarified butter), it releases a unique earthy and smoky smell and flavor. This special quality makes it very popular in Indian cooking, especially during a step called "tempering."
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What is Black Stone Flower?
Black stone flower, or Parmotrema perlatum, is a fascinating organism. It's a type of lichen, which is actually two living things working together: a fungus and an alga. They live as one and help each other survive. This lichen grows on rocks, tree bark, and even soil. It looks a bit like dried, curly leaves.
You can find this lichen in many places around the world. It grows naturally in both the northern and southern parts of the world that have a mild climate. This means places that aren't too hot or too cold.
A Special Spice in Indian Cooking
In India, black stone flower is a secret ingredient for many delicious meals. It's known for adding a deep, earthy taste that's hard to get from other spices. People use it in different kinds of stews and rice dishes. It gives food a rich, smoky flavor.
One of the most common ways to use it is in a cooking step called "tempering." This is when spices are briefly fried in hot oil or ghee. This quick frying helps to release their flavors and smells. Black stone flower is perfect for this because its unique taste comes out when it touches heat.
How Does it Get its Flavor?
The magic of black stone flower happens when it meets heat. When you put it into hot cooking oil or ghee, it starts to release its hidden flavors. It's like a secret switch is flipped! The heat helps to bring out its distinctive earthy and smoky smell. This makes the food taste much richer and more complex.
This special spice is used in both meat dishes and vegetarian meals. It adds a unique depth to everything from hearty stews to flavorful rice dishes.
Different Names Around the World
Because black stone flower is used in many different parts of India, it has many different names! Each name comes from a different language spoken in the country.
Here are some of its other names:
- In Sanskrit, it's called shaileyam.
- In Tamil, it's known as kalpasi.
- In Punjabi, people call it dagar da phool.
- In Marathi, it's dagad phool.
- In Telugu, it's called raathi Pootha or banda puvvu.
- In Kannada, it's known as kallu hoovu.
- In Hindi, it's called patthar ke phool.
- In North India, it's also known as bojhwar and chadila.
