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'''''Parmotrema perlatum''''', commonly known as '''black stone flower''', is a species of [[lichen]] used as [[spice]] in India. The species occurs throughout the [[temperate]] Northern and Southern Hemispheres. Typically used in meat dishes like nahari (Paaya), Bombay biryani, Goat meat stews, it is also used in vegetarian dishes. It is one of the ingredients in East Indian Bottle Masala, used for cooking Meats, fish and vegetables. |
'''''Parmotrema perlatum''''', commonly known as '''black stone flower''', is a species of [[lichen]] used as [[spice]] in India. The species occurs throughout the [[temperate]] Northern and Southern Hemispheres. Typically used in meat dishes like nahari (Paaya), Bombay biryani, Goat meat stews, it is also used in vegetarian dishes. It is one of the ingredients in East Indian Bottle Masala, used for cooking Meats, fish and vegetables. |
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In its raw state, black stone flower does not have much taste or fragrance. However, when put in contact with heat, especially [[Cooking oil]] and [[Ghee]], it releases a distinctive earthy, smoky flavour and aroma.<ref name=":0">{{Cite web|date=2016-08-31|title=Food Secrets: 14 Unusual Indian Spices You're Probably Not Using but Definitely Should Try|url=https://www.thebetterindia.com/66546/unusual-rare-indian-spices/|access-date=2021-06-20|website=The Better India|language=en-US}}</ref><ref>{{Cite web|last=Ratnani|first=Vicky|date=2014-04-26|title=Magic of Stone Flower|url=https://www.dnaindia.com/lifestyle/column-magic-of-stone-flower-1982069|access-date=2021-06-20|website=DNA India|language=en}}</ref><ref>{{Cite news|last=Manmadhan|first=Prema|date=2011-05-18|title=Karaikudi comes calling|language=en-IN|work=The Hindu|url=https://www.thehindu.com/features/metroplus/Food/karaikudi-comes-calling/article2029134.ece|access-date=2021-06-20|issn=0971-751X}}</ref> |
In its raw state, black stone flower does not have much taste or fragrance. However, when put in contact with heat, especially [[Cooking oil]] and [[Ghee]], it releases a distinctive earthy, smoky flavour and aroma. This property of black stone flower is especially valued in the [[Tempering (spices)|Tempering]] step of cooking a number of Indian dishes.<ref name=":0">{{Cite web|date=2016-08-31|title=Food Secrets: 14 Unusual Indian Spices You're Probably Not Using but Definitely Should Try|url=https://www.thebetterindia.com/66546/unusual-rare-indian-spices/|access-date=2021-06-20|website=The Better India|language=en-US}}</ref><ref>{{Cite web|last=Ratnani|first=Vicky|date=2014-04-26|title=Magic of Stone Flower|url=https://www.dnaindia.com/lifestyle/column-magic-of-stone-flower-1982069|access-date=2021-06-20|website=DNA India|language=en}}</ref><ref>{{Cite news|last=Manmadhan|first=Prema|date=2011-05-18|title=Karaikudi comes calling|language=en-IN|work=The Hindu|url=https://www.thehindu.com/features/metroplus/Food/karaikudi-comes-calling/article2029134.ece|access-date=2021-06-20|issn=0971-751X}}</ref> |
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Some of the other names for it include ''shaileyam'' in [[Sanskrit]], ''kalpasi'' in [[Tamil language|Tamil]], ''Dagar da Phool'' in [[Punjabi language|Punjabi]], ''dagad phool'' in [[Marathi language|Marathi]], ''Raathi Pootha'' (Banda puvvu) in [[Telugu language|Telugu]] "Kallu hoovu" in Kannada and ''patthar ke phool'' in [[Hindi]], "Bojhwar"and "Chadila" in [[northern India]].<ref name=":0" /> [[File:Parmotrema perlatum.jpg|thumb|Kalpaasi in Tamil. Used as spice]] |
Some of the other names for it include ''shaileyam'' in [[Sanskrit]], ''kalpasi'' in [[Tamil language|Tamil]], ''Dagar da Phool'' in [[Punjabi language|Punjabi]], ''dagad phool'' in [[Marathi language|Marathi]], ''Raathi Pootha'' (Banda puvvu) in [[Telugu language|Telugu]] "Kallu hoovu" in Kannada and ''patthar ke phool'' in [[Hindi]], "Bojhwar"and "Chadila" in [[northern India]].<ref name=":0" /> [[File:Parmotrema perlatum.jpg|thumb|Kalpaasi in Tamil. Used as spice]] |
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Revision as of 09:28, 21 June 2021
| Parmotrema perlatum | |
|---|---|
| |
| Illustration of P. perlata (bottom) and two other Parmelia species | |
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Lecanoromycetes |
| Order: | Lecanorales |
| Family: | Parmeliaceae |
| Genus: | Parmotrema |
| Species: | P. perlatum
|
| Binomial name | |
| Parmotrema perlatum | |
| Synonyms | |
Parmotrema perlatum, commonly known as black stone flower, is a species of lichen used as spice in India. The species occurs throughout the temperate Northern and Southern Hemispheres. Typically used in meat dishes like nahari (Paaya), Bombay biryani, Goat meat stews, it is also used in vegetarian dishes. It is one of the ingredients in East Indian Bottle Masala, used for cooking Meats, fish and vegetables.
In its raw state, black stone flower does not have much taste or fragrance. However, when put in contact with heat, especially Cooking oil and 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.[2][3][4]
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 northern India.[2]
See also
References
- ^ Hale ME. (1961). "The typification of Parmelia perlata (Huds.) Ach". Brittonia. 13 (4): 361–367. doi:10.2307/2805414. JSTOR 2805414.
- ^ a b "Food Secrets: 14 Unusual Indian Spices You're Probably Not Using but Definitely Should Try". The Better India. 2016-08-31. Retrieved 2021-06-20.
- ^ Ratnani, Vicky (2014-04-26). "Magic of Stone Flower". DNA India. Retrieved 2021-06-20.
- ^ Manmadhan, Prema (2011-05-18). "Karaikudi comes calling". The Hindu. ISSN 0971-751X. Retrieved 2021-06-20.
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