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.
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.
| Weight | N/A |
|---|---|
| Weight |
Only logged in customers who have purchased this product may leave a review.
Related Products
Kalpasi or Pathar ka phool is a lichen which is used as a spice
White pepper is the berry grown on the same pepper plant as black pepper, but de-skinned and dried.
Allspice, also known as Jamaica pepper or myrtle pepper is the dried unripe berry of Pimenta dioica
Cassia is a spice obtained from the bark of the Cinnamomum cassia tree, cleaned and rolled to nice roll sticks
Poppy Seeds, obtained from the opium poppy, is a tiny kidney-shaped oilseed harvested from dried seed pods.
Malabar Tamarind, also known as Pot Tamarind or Kudampuli in South India. It’s a sour fruit which is cured and added to dishes
Bring a festival of flavours to your dishes with Idukki Golds’ Ready to Powder Garam Masala Mix made out of 9 speciality spices ingredients.
Ajwain or Carom is the fruit of a herb that is used as a spice. Ajwain is also valued for healing and curative properties and it has been used for ages as a medicinal ingredient in the Ayurveda
Green Cardamom, the queen of spices, who need no introduction.
Black Pepper, a fruit turned spice after drying, is a flowering vine in the family Piperaceae.
Reviews
There are no reviews yet.