Origin: Stone Flower, locally known as 'Pathar Phool' or 'Kalpasi', is a unique lichen that grows on rocks and trees in the dense forests of India. Its woody texture and earthy essence have made it a prized ingredient in Indian cuisine.

Best Quality Origin: The untouched forests of the Western Ghats and parts of Northern India provide the ideal environment for the growth of the highest quality Stone Flower, imbued with its signature deep flavors.

Flavor & Aroma: Stone Flower imparts a strong woody, earthy flavor, with hints of moss and damp forests. Its aroma is equally mysterious, exuding a deep forest-like scent that adds layers of depth to dishes.

High-Quality Grades: The best quality Stone Flower is firm to touch, dark brown to black, and free from any mold or other contaminants. It should be slightly flexible and not overly brittle.

Uses in Cooking: It's a star ingredient in several Indian spice blends, including garam masala and the famous Goda masala from Maharashtra. Stone Flower is also used in slow-cooked dishes, biryanis, and certain traditional gravies to enhance their complexity and depth.

Health Benefits: Traditionally, Stone Flower has been used for its antiseptic properties and is believed to aid in digestion. Some also consider it beneficial for skin ailments.

Zaycca Tip: Stone Flower is potent, so a little goes a long way. To unleash its full flavor profile, it's often roasted lightly before being ground or added to dishes.