Also known as ‘black stone flower‘, kalpasi is a species of edible lichen that grows on trees and rocks and is used as a spice in Indian cuisines. It is one of the main spices used in Chettinad cuisine, apart from star aniseed, tamarind, fennel seed, cinnamon, cloves, bay leaf, black pepper, cumin and fenugreek. Kapalsi is eaten to help with skin inflammation and indigestion. It is sometimes considered a pain reliever that aids the healing of wounds.
50g, 100g, 250g