Stone Flower or Kalpasi is a species of lichen used as spice in india. The spice is mostly used in dishes like nahari, bombay biryani, or stew
Stone flower used to make goda masala in maharashtrian cuisine, east indian bottle masala, as well as north indian garam masala.
Stone flower taste is bitter. It taste can be compared to being pungent however, when added to a recipe and cooked it imparts a wonderful smoky flavour.
The star-shaped spice is posses licorice-like flavour and is called by the name of 'chakra phool' in India.
Anise is frequently used as an exotic spice in Indian as well as in Chinese cuisines. Because of its strong, delightful fragrance, it is mostly used in biryanis, chicken, sea food and other vegetarian dishes.
