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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, Goan 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
Parmelia caperata — Flora Batava — Volume v10.jpg
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
  • Lichen perlatus Huds. (1762)
  • Parmelia perlata (Huds.) Ach. (1803)[1]

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" in northern India.[2]

Kalpaasi in Tamil. Used as spice

ReferencesEdit

  1. ^ Hale ME. (1961). "The typification of Parmelia perlata (Huds.) Ach". Brittonia. 13 (4): 361–367. doi:10.2307/2805414. 
  2. ^ patthar ke phool Spice India online

External linksEdit

Parmotrema perlatum in Index Fungorum