It is a key ingredient in “ Chettinad Masala,” a popular spice blend from Chettinad cuisine, known for its intense and aromatic flavours. How to use kalpasi in cooking? We’re all in accord about single-use plastics. Having seen huge drifts of plastic in the pristine seas off the Indonesian islands, we know just how important it is to get rid of those shopping bags, plastic wraps and sandwich bags. When one gets emotional about bad plastics, it’s easy to begin to demonize all plastics, and perhaps it’s timely to repeat this message from our Newsletter of some years ago. Cut the atta dough and remove the dough. Open the pot and mix the Mutton Dum Biryani gently and transfer into a serving bowl. Garnish with the remaining caramelized onions and serve. In their natural habitat, kalpasi is considered a valuable bio-indicator of the health of its environment. In 2003, researchers Brigden and Stringer published a paper for Greenpeace Research Laboratories, that uses a close cousin of kalpasi (a lichen called Parmotrema Reticulatum) as the main bio-monitor for the atmospheric dispersal of mercury from the Hindustan Lever Limited thermometer factory. According to the paper, samples were taken from Bombay Shola and Vattakanal Shola. The flip side of being brilliant bio-indicators, is that they soak up a certain quantity of these chemicals and heavy metals too, so harvesting it from a healthy ecosystem is paramount—a reminder of how we are all, ultimately connected to our habitat in innumerable ways.

These masalas last her for a year. The spices are roasted in oil and then given to a mill where they grind spices in bulk. Isn’t that wonderful? Wash mutton thoroughly. Add the washed mutton into a mixing bowl and add the yogurt, 1 tablespoon of the ginger garlic and chilli paste, red chilli powder, turmeric powder, garam masala and salt to taste. Cover and place the mutton in the refrigerator and marinate it for at least 4 hours. Once done add the rest of the ginger garlic and chilli paste and saute for a minute. Now add the red chilli powder, garam masala and saute it in the onion garlic paste until the raw smell goes away.

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It stays fresh for up to 6 months depending on the climate where you live. In humid weather, it doesn’t stay fresh for longer compared to dry, cold weather.

Dagar Phool has very little aroma, and if you taste a little piece it is slightly woody, bitter and cinnamon-like. However it is as a flavour enhancer that it really comes into its own. The only, and terribly unscientific, explanation we have for this, is that it is relatively high in Stictic Acid, an organic compound found in some lichens. Besides research conducted into the anti-cancer effect of stictic acid we have not come across any data that explains this amazing flavour effect when combined with savoury ingredients. It has a dirty white or grayish-brown flattened thallus, with stictic acid in the medulla and a bitter or saline taste. It is used in India as spices to enhance the taste and flavor of food. Health benefits of Dagad phool 1. Antimicrobial properties Kalpasi is sold in its dried form (left) and added to recipes to mimic the smokiness of food cooked on a wood fire. It is commonly used in the preparation of biryani (right). Photos: Delince Samuel (left), Alpha (right) Now add 1-2 drops of oil and add bay leaves. Roast them until dark in color and make sure they don’t get burned. Amudha, mother of two and accomplished local chef of many resorts, homestays and communities in the Anju Veedu valley, says she dislikes adding the dried lichen to food by itelf, as she always gets the quantities wrong. ‘Either the flavour becomes too strong, or I don’t taste it at all,’ she says. ‘However, I like the flavour kalpasi imparts in a spice mix, and I use it in almost every dish.’My favourite way to serve this dish is simply with paratha but you can also enjoy it with naan, roti or rice. Although only rare studies have been performed on Kalpasi, they have demonstrated various therapeutic properties. Now add 1-2 drops of oil and add bay leaves. Roast them until dark in colour and make sure they don’t get burned. Cobra’s Saffron ( Mesua Ferrea), is also known as ceylon ironwood in English. It is called Nagkesar in Hindi and Nagkeshar in Marathi. This herb is also used in Ayurvedic medicines, and has a citrusy-woodsy flavor. For coriander seeds add ½ teaspoon of oil and roast until golden brown in colour and imparts a sweet, toasty aroma.

Displaying superb capabilities in balancing the exacerbated kapha and pitta doshas, besides relieving asthmasymptoms and curing respiratory illnesses owing to its decongestant qualities, stone flower is undoubtedly a panacea from Mother Nature for alleviating myriad health woes. Dive into this essay, that highlights the health benefits, ayurvedic applications and side effects of stone flower or patthar ke phool. Kalpasi is commonly used as a whole spice and is added to a variety of Indian dishes, particularly in South India. It plays a vital role in certain spice blends and dishes. It is an integral part of South Indian cuisine because of its unique flavour profile and culinary uses. In this region's culinary, it is highly esteemed for the way it imparts an earthy depth to a variety of dishes and spice blends.

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I recommend this recipe – which yields about 250 grams of goda masala – for home cooks who are new to this spice blend, but want enough in the cupboard to stretch for awhile. Kalpasi has medicinal properties too. For centuries, it has been recommended in Ayurveda and in Siddha medicinal practices, both as a preventive measure and curatively, for skin problems, inflammation, and in the healing of external wounds. Desiccated coconut and sesame seeds also impart a great deal of flavor, lending a sweet, nutty flavor to the masala.