An almost unknown spice in the Indian spice repertoire, Dagad Phool or Kalpasi, is a soft brown coloured lichen or fungus. A rare but essential component of Garam Masala and Goda Masala. Kalpasi is popular in Chettinad and Marathi cuisine!
When it is used in small quantities in curries, it releases a strong woody, earthy aroma and flavor. Kalpasi has a very dry, light fluffy texture and feel to it.
For better results it should be roasted in a little oil to release its full aroma!
Stay tuned as @elthecook explores the depth of this rare spice. Have you used Kalpasi or Dagad Phool in your food? Let us know in the comments below! .
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