Neel Ayurvedics Dagad Phool | Pathar Phool | Stone Flower | Chadila | Charila | Chareela | Patthar Phool | Parmelia perlata
₹350.00
Dagad Phool is also known as Chharila or Phattar Phool. Dagad Phool is lichen and is commonly used as a spice to enhance the flavor and taste of food. According to Ayurveda, this flower can help reduce and eliminate the risk of kidney stones by increasing urine production due to its diuretic properties.
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₹350.00
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 :-
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Rare and unique spice used in Indian regional cuisine
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Carefully harvested, sun-dried, and naturally processed
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Rich in antibacterial, anti-inflammatory, and antimicrobial properties
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Traditionally used in Ayurvedic remedies for respiratory and digestive support
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Supports holistic well-being and balances Kapha and Vata doshas
Health Benefits :-
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Wound Healing: Aids recovery with natural antibacterial and anti-inflammatory compounds
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Respiratory Relief: Helps reduce asthma symptoms and eases breathing by clearing Kapha-induced blockages
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Renal Stone Prevention: Supports kidney health and helps prevent renal calculi formation
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Digestive Health: Promotes healthy digestion and relieves bloating
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Immunity Booster: Protects against skin infections due to its antimicrobial action
Culinary Uses :-
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A must-have in traditional Indian cooking for its deep, musky flavor
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Widely used in:
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Biryani, Korma, and Masala gravies
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Chettinad-style South Indian dishes
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Maharashtrian Goda Masala, and other regional spice blends
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Best used by lightly roasting in oil or ghee to release aroma