Dagarful - Stone Flower
PRICE AND POSTAL RATES
- £6.00 - plus UK Postage & Packaging.
- Call Pat Chapman on 01428 658327 to order your spices.
- To Pay by DEBIT or CREDIT CARD - please telephone us on 01428 658327
- To Pay by CHEQUE (Payable to The Curry Club) - send to THE CURRY CLUB, 50, WEST STREET, HASLEMERE, SURREY. GU27 2AP
WHAT IS DAGARFUL
Black Stone Flower is one of the most unusual spices in the Indian repertoire. It has a number of Indian names.
- English - Black Stone Flower, Sea Lichen
- Hindi - Dagad Phool, Dagarful, Dagal Phool, Phathar Ka Phool, Chadila, Gokshura, Jeevanti
- Gujarati - Chadilo
- Kannada - Kaluhuva, Kalahu
- Malayalam - Celeyam, Kalpuvu, Badal Poove
- Sanskrit - Shaley / Shila Pushpa, Shaileyam
- Tamil - Kalpasi, Marapasi, Kalpaasi
- Telugu - Kallupachi, Rathipachi, Rathi Puvulu
Because it has many names, there is considerable confusion on the web and in some cookery books about what it is.
It is not Goan, and has nothing to do with poppy flower, or star aniseed or mushroom.
It is widely used in Chettinad cuisine and a little in Hyderabadi and Marathi cuisine.
It is an edible lichen flora (a type of fungus), which grows on trees, rocks and stones. Botanically, it belongs to the Parmelia Perlata family and it is referred to as 'foliose' meaning that each flower is vaguely similar to foliage or leaves and florae. It also resembles mushrooms.
The upper surface is dark green or black and is whiter inside. It is found in abundance in the Chettinad region, one of the driest regions of South India. Chettinad food uses whole red chillies, fennel seeds, cassia, cloves, bay leaves, peppercorns, cummin seed, star aniseed (anasipoo), fenugreek and tamarind.
Two spices give Chettinad food a unique flavour. These are Black Stone Flower and Marathi Moggu/Bambox (Kapok Buds).
- 50 gram packet
TO USE DAGARFUL
Try adding a few pieces to your Garam Masala Mix. You'll get a remarkably aromatic, almost undefinable taste to your curries.
The recipes below a further uses of Dagarful:
BHOJWAR MASALA INGREDIENTS
This is a spice mix from Hyderabad
- 120g coriander seeds
- 30g bay leaves
- 100g sesame seeds
- 30g cummin seed
- 100g copra (coconut)
- 35g peanuts
- 50g Dagarful (Stone Flower)
- Mix and divide into 50g portions
- Tie each portion in muslin cloth
- Use as recipe directs
- Dry-roast and cool, then grind
- Use a teaspoon or two in Hyderabai birinai or curries