Black Stone Flower (Dagad Phool)

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This exotically named plant is one of the ancient herbs in traditional indian cuisine all over the indian sub-continent. This herb is actual a type of edible fungus which grows wil d on trees, rocks and stones, hence the name! Use it in very small quantities and it imparts a woody-aroma and savoury flavour to curries, much like Asafoetida. It's most popular used in meat stews, and with strong flavoured meats like goat and wild game. However, at the same time in western india this herb is also very popular in vegetarian dishes, ground up to make Biryani masalas and other essential indian household staples. Show more