Dagar na Phool or Dagad Phool is known in many coined terms such as Pathar Phool, Kalpasi or Kallupachi (Tamil), Riham Karmani (Urdu), Kalahu (Kannada), Shaileyam (Sanskrit), in the scientific term “Parmotrema Perlatum” or Dagarful and to the majority – Black Stone Flower (in English). It may have been called different names in many places, but its responsiveness is its very simple uniqueness. It is a lichen family member that is widely used in Indian cuisine as a dried spice. Yes, indeed, it is a mushroom! How amazing is that? Dagar na Phool is known for its richness in flavour and distinctive earthy aroma, making every aspect of a dish eminent in a harmony of palatability. They vary in colour, depending on whether it is wet or dry – from black, brown, grey, and shades of green. The 4 Major Usages of Dagar na Phool An essential ingredient in Maharashtrian Cuisine A key element in making gravies and curry in Chettinad Cuisine A necessary spice for non-vegetarian arrangements used in Indian favourites, like Biryani. An essential Indian spice that serves as a critical ingredient for superior dishes like curry, masala varieties, etc Storage: It is vital to store Dagar na Phool in dry and cool places and make sure that it is in an air-tight container or a vacuum-sealed pouch. Moisture and wet residues will result in contamination of the goods. Proper storage can prolong the shelf life of your Fudco Dagar na Phool. Dagar na Phool cannot be consumed as a stand-alone food because it only tastes bitter, a bit woody/earthy, almost cinnamon-like. However, this is exactly why it compliments various spices and other ingredients because it balances all the savoury ingredients combined with it. **This product is suitable for vegetarian diets. Allergens and Precautions This product was manufactured in a factory that also processes wheat, celery, nuts, sesame seeds, cereals, milk, mustard, soya, peanuts, and Sulphites & Sulphur Dioxide (food preservatives). Some Dagar na Phool Recipes MARATHI MUSHROOMS Ingredients 8-10 medium-size mushrooms 1 tsp. Fudco Dagar na Phool, finely chopped 12 green beans cut to 2cm lengths 1 tbsp. ghee or oil 1 clove garlic chopped 1 tsp. garam masala spice 1/4 tsp. salt 1/4 cup water 1 tbsp. plain yoghurt Procedures Heat oil in a pan, and stir fry garlic until the colour turns golden brown. Add garam masala, mushroom, beans, water, and season with salt. Add the amount according to your preference. Cover and simmer in low to medium heat for approximately 8 minutes or until the beans are cooked. Set aside. Add yoghurt and reheat before serving. HOMEMADE CHETTINAD MASALA POWDER Ingredients 5 dried Red Chilis 2 Kapok buds 1 piece Star Anise 1 tbsp. black peppercorn 4 cloves of garlic, chopped 1 tsp. (1 gram) Fudco Dagar na Phool, finely chopped 2 inches dalchini 1 tbsp. coriander seeds 1 tsp. fennel seeds 3 green cardamom 1 tbsp. desiccated coconut Procedures In a frying pan (medium-low heat), dry roast the Fudco Dagar na Phool, peppercorn, red chilis, garlic, cardamom, star anise, dalchini, kapok buds, and javithri for approximately 3 minutes or until the aroma comes out. Stir regularly and gradually add the fennel seeds, poppy seeds, and coriander seeds. Cook for approximately another 5 minutes. Next, add the desiccated coconut (add this last because it gets easily cooked, so adding it, in the beginning, will give your masala powder a burnt taste). Roast for another minute and turn off the heat. Set aside to cool down and put everything on a grinder. Store in a clean and air-tight glass container.