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Kalpasi or Pathar ka Phool, a paper-thin spice imparts a woody or earthy flavor to the dish. It is used in meat dishes such as Galouti kabab, nihari, biryani and is also used in Chettinad cuisine. This spice is also an ingredient in garam masala and potli masalas.
This is found mostly at the temperature of the northern and southern hemispheres. It is not grown in the air-polluted area. Health benefits include being an anti-inflammatory agent. It is said to be good for the skin as well as helps in healing wounds faster. They help to maintain body temperature normally. and play a great role in the digestion of foods.
|Recommended Application||Mainly used in meat like dishes, briyani, stews, vegetables and fish|
|Taste & Aroma||It has a strong earthy aroma|
|Product style||Whole and Ground|
|Cuisine||Indian and Nigerian|
|Handling & storage||It is stored in a cool and dry place|
|Shelf life||12 months|
|Country of origin||India|
Stone Flower | Patthar phool | पत्थर फूल | കല്ല് പുഷ്പം | கல் மலர்
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