Neel Ayurvedics Dagad Phool | Pathar Phool | Stone Flower | Chadila | Charila | Chareela | Patthar Phool | Parmelia perlata

🌿 Dagad Phool – Stone Flower | Kalpasi

Botanical Type: Lichen
Common Names: Kalpasi, Stone Flower, Patthar Phool, Dagad Phool
Form: Dried spice – brownish-black, leafy, and brittle in texture
Taste & Aroma: Earthy, smoky, musky with a subtle bitterness

🔹 Product Highlights :-

• Rare and unique spice used in Indian regional cuisine

• Carefully harvested, sun-dried, and naturally processed

• Rich in antibacterial, anti-inflammatory, and antimicrobial properties

• Traditionally used in Ayurvedic remedies for respiratory and digestive support

• Supports holistic well-being and balances Kapha and Vata doshas

🌟 Health Benefits :-

• ✅ Wound Healing: Aids recovery with natural antibacterial and anti-inflammatory compounds

• ✅ Respiratory Relief: Helps reduce asthma symptoms and eases breathing by clearing Kapha-induced blockages

• ✅ Renal Stone Prevention: Supports kidney health and helps prevent renal calculi formation

• ✅ Digestive Health: Promotes healthy digestion and relieves bloating

• ✅ Immunity Booster: Protects against skin infections due to its antimicrobial action

🍛 Culinary Uses :-

• A must-have in traditional Indian cooking for its deep, musky flavor

• Widely used in:

  • Biryani, Korma, and Masala gravies

  • Chettinad-style South Indian dishes

  • Maharashtrian Goda Masala, and other regional spice blends

• Best used by lightly roasting in oil or ghee to release aroma