Description
- FLAVOUR - Kalpasi has no taste of its own, but adds a mysterious flavour, a distinct aroma and a fiery taste.
- It has a strong earthy aroma and a very dry, light fluffy texture and feels to it. When used in small quantities, it imparts a strong aroma and flavour to the preparation. For better results, it should be roasted in a little oil to release its full aroma. It took your pav bhaji flavour to another level.
- You cant crush or grind it - instead, it should be torn down like cellophane tape. Store in a cool and dry place, avoid using a wet spoon to handle this product.
- Black stone flower also known as Patthar ke phool,kalpasi in Tamil, Dagar da Phool in Punjabi, Dagad phool in Marathi, Raathi Pootha (Banda puvvu) in Telugu \"Kallu hoovu\" in Kannada and Patthar ke phool in Hindi, \"Bojhwar\" and \"Chadila\" in northern India,has an incredible flavour enhancing effect when added to dishes during cooking.
- PACKAGING - Carefully and hygienically packed to retain original flavour, aroma and essence.
kalpasi taste is very good in both vegetarian and non-vegetarian dishes. Stone Flower, also known as Kalpasi, is a spice that is commonly used to enhance the flavor and taste of food. The taste of kalpasi is also very good for both vegetarian and non-vegetarian dishes. Stone Flower, also known as Dagad Phool, is a soft brown and black lichen that lends its black color to various masalas such as Goda Masala/Kala Masala. Keep it in a cool, dry place to preserve the fresh aroma and flavor for as long as possible.