Al Habib Stone Flower

Stone Flower (botanically known as Parmotrema perlatum) is a species of edible lichen grown on rocks and tree bark. Often packaged by spice brands like Al Habib, it is widely known in Indian culinary traditions as Kalpasi, Dagad Phool, or Pathar Phool.

Appearance & Texture: It has a dry, paper-like, light-gray to brownish-black foliage-like texture.

Flavor Profile: Raw Stone Flower has almost no taste or smell. When tempered or roasted in oil or ghee, it releases a deep, earthy, musky, and woody aroma with a hint of smokiness.

Culinary Uses: It is a key ingredient in regional spice blends—such as Maharashtrian Goda Masala, Chettinad masalas, and Lucknowi biryani/kabab spice mixes—providing an authentic, savory background warmth.

Medicinal Uses: Traditionally used in Ayurveda, it is valued for its anti-inflammatory, antimicrobial, and antioxidant properties.