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Black stone flower

Appearance Small, irregularly shaped dark brown to blackish-brown dried lichen
Size Varies, typically small pieces or strands
Texture Brittle and slightly rough
Aroma Earthy, musky, and slightly sweet
Taste Strong and pungent with a hint of bitterness
Botanical Name Parmotrema perlatum (formerly Xanthoparmelia spp.)
Origin Found in South India and some other regions
Culinary Uses Used as a spice in Indian cuisine, especially in meat dishes, gravies, and stews
Other Names Dagad Phool, Kalpasi, Stone Flower, Patthar ke Phool
Storage Store in an airtight container in a cool, dry place away from direct sunlight

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