Stone flower is a lichen, scientifically known as Parmotrema perlatum, used as a spice in Indian cuisine, particularly in Chettinad and Hyderabadi dishes. It has a strong, earthy aroma and a dry, fluffy texture, and it's used to add depth to dishes like biryani and curries. Also called dagad phool (Marathi) or kalpasi (Tamil), it is also used in traditional medicine for its potential health benefits. 

Culinary uses and characteristics

• Flavor and aroma: Stone flower has a strong, earthy flavor with hints of nuttiness and a slightly bitter aftertaste. It doesn't have much smell on its own but releases an aroma when sautéed in ghee.

• Appearance: It is a soft, brownish-black lichen that is often used to impart a signature black color to masalas like Goda Masala.

• Applications: It is a key ingredient in many Indian spice blends, including garam masala, and is used in dishes like biryanis, curries, and stews.

• Storage: Store whole pieces in an airtight container in a cool, dry, dark place, and grind or crush only as needed for a stronger flavor release. 

Medicinal and other properties

• Ayurvedic medicine: It is known as "Shaileya" or "Shilapushpa" in Sanskrit and is used in Ayurvedic practices.

• Health benefits: It is believed to have antimicrobial and anti-inflammatory properties and is used in remedies for its potential to help with kidney stones, improve renal function, and aid in wound healing.

• Nutritional information: According to one source, 100 grams of organic stone flower contains approximately 320 Kcal, 29 grams of sugar, 40 grams of carbohydrates, 2 grams of protein, and 220mg of sodium.