Parmotrema perlatum
Parmotrema perlatum, commonly known as black stone flower or kalpasi, is a species of lichen used as spice in India. The species occurs throughout the temperate Northern and Southern Hemispheres. Typically used in meat dishes like nahari (Paaya), Bombay biryani, Goat meat stews, it is also used in vegetarian dishes. It is one of the ingredients in East Indian Bottle Masala, used for cooking Meats, fish and vegetables.
| Parmotrema perlatum | |
|---|---|
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| Illustration of P. perlata (bottom) and two other Parmelia species | |
Scientific classification  | |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Lecanoromycetes |
| Order: | Lecanorales |
| Family: | Parmeliaceae |
| Genus: | Parmotrema |
| Species: | P. perlatum |
| Binomial name | |
| Parmotrema perlatum (Huds.) M.Choisy (1952) | |
| Synonyms | |
Some of the other names for it include shaileyam in Sanskrit, 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.[2]
Kalpaasi in Tamil. Used as spice
See also
References
- Hale ME. (1961). "The typification of Parmelia perlata (Huds.) Ach". Brittonia. 13 (4): 361–367. doi:10.2307/2805414. JSTOR 2805414.
- patthar ke phool Spice India online
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