Stone Flower in South Indian Cooking: The Flavour You Didn’t Know You Loved

Also known as Kalpasi or Patthar Phool, this wild lichen is South India’s hidden aromatic gem.

🌿 What Is Stone Flower?
Stone Flower—called Kalpasi in Tamil and Patthar Phool in Hindi—isn’t your typical spice. It’s a dried lichen found growing on rocks and trees in the Western Ghats and Himalayan regions. While it may not look very appealing—dark, papery, and brittle—its flavour impact is massive once it hits hot oil.

🍛 Why It’s So Loved in South India
In South Indian kitchens, particularly in Chettinad, Andhra, Telangana, and some Kerala styles of cooking, Stone Flower is used like a flavour enhancer. It’s often added whole to hot oil at the beginning of cooking, allowing it to release an earthy, smoky aroma that deepens the base of the dish.

You’ll find it in:

Chettinad masala – for bold chicken or mutton gravies

Biryani masalas – adds that subtle, deep back-note in dum-style biryani

Kurmas and kulambu – for richness and umami

Andhra-style meat curries – where it complements spicy chillies beautifully

🔥 The Flavour Profile
Unlike spicy or pungent spices, Stone Flower brings a woodsy, mushroom-like depth. It doesn’t have a strong taste on its own—but when paired with cinnamon, cardamom, and cloves, it transforms the whole spice blend, making it earthier and more aromatic.

🧂 How to Use Stone Flower Properly
Roast or temper it in oil/ghee – this is key to unlocking its aroma.

Use a small amount – even a pinch goes a long way.

Grind it with whole masala blends – it adds body and aroma to your homemade spice mixes.

🍽️ Signature Dishes That Use Stone Flower
Chettinad Chicken/Mutton Curry

Tamil Nadu Style Egg Kurma

Andhra Chicken Biryani

Kerala Beef Roast (with traditional masala)

Hyderabadi Mutton Dalcha

🌸 Final Thoughts
Stone Flower isn’t flashy, but it’s unforgettable. It’s what gives traditional South Indian gravies their depth and distinct identity—you’ve likely tasted it without ever knowing what it was.

With Welza Patthar Phool, you’re not just adding a spice—you’re adding generations of culinary tradition.