Is there any other spice you would want me to talk about?
@sunidhipatange4454 жыл бұрын
Chef pls tell about chakrimoggu (as told in Karnataka)
@tasnimzahir46454 жыл бұрын
Yah sir plz tell which type of cinnamon is good... there is round n 1 is a stick n there benefits
@rsharma59014 жыл бұрын
Samundri Jhaag? Paan Ki Jard? Khus Ki Jard? Use of Itr (Attar) in cuisine?
@nafisas49274 жыл бұрын
Difference between black pepper and white pepper
@pritiagarwal97534 жыл бұрын
Yes chef..about mace and nutmeg
@indumaurya3013 жыл бұрын
Aaj tak to sirf patthar ke sanam hi sune the..... aaj patthar ke phool bhi dekh liye 😄😄😄😄 Jai ho mera Uttrakhand devbhoomi.
@artikeluskar50633 жыл бұрын
🤣🤣🤣
@priyakashyap68863 жыл бұрын
Sirf Uttarakhand me hi nhi hote dhyan se suniye kya kaha unhone
@qamrunissasayed11044 ай бұрын
A humary gaun me plant pr hoty the.but kisi ko pata nahi tha.
@gitapradhan17293 жыл бұрын
Wow!...namaskar kunalSir,aapne to spiceska naya gyaan diya.Thanku.
@qamrunissasayed11043 жыл бұрын
Sir jb se Aap ne a information share ki hai.main hr pulaw ar dalghosht me isko dalti hun bahot hi acchi khushboo aati hai.😊😊Thank you Sir.👍👍👍🌹🌹🌹
@harshitasablaniya23544 жыл бұрын
Since you and other few chefs like you came out....you people actually gave the food that we eat a complete new backgroud....you show the people that the food that we eat has got its complete history,geography and science....the journey of common things and how it's changed with time.... History and Science has always been my favourite ones and how not food....what you do sir is very amazing,love to watch them and learn form them.🌸🌺
@ankis6034 жыл бұрын
I like how chef kunal bring new n interesting food stuff n explains it. I have not found this kind of series earlier anywhere, straight from the spot. ❣️Amazing work.
@majjassumrazaq81474 жыл бұрын
Wow... Its amazing... I have this in my garden and everywhere around me.. And after 20 years i came to know it is also used as spice.. Thanks chef
@kirtikhandare88634 жыл бұрын
It's my mother's favourite spice .she put it in many dishes and even in Maharashtrian Kadhi . It's magical spice .
@motivationalpath65754 жыл бұрын
Very informative vedio me uttrakhand se hu or mere village m aese flower hote the ab jb village jaungi to in flowers ko nikal k laungi or inka garm masala bnaungi 😍😍😍😍😍😍😍 Thankyou so much sir
@alltech48392 ай бұрын
bnaya msala bhai
@surajhema64842 жыл бұрын
You are great, what a knowledge about ingredients and cooking, that too of all states of India. Thank you Kunalji. 👌🙏🙂
@ashwinir4083 жыл бұрын
Wow! Never knew we eat Lichen! As a bio student have studied them so much. They are a symbiotic association between algae and fungi....they do photosynthesis bcoz of the algae in them, and fungi gives it support....and btw, they are awesome indicators of air pollution. Lichen does not grow in areas where there is lot of air pollution.
@KunalKapur3 жыл бұрын
Wow. Thanks for the info 👍
@katyanirajput96902 жыл бұрын
They are pollution indicators.. in class 11 biology book it is clearly given thank u di for such information 🥰
@qamrunissasayed11042 жыл бұрын
Sir a humary gaun me jiyada tr mango ar jackfruit plant pr bahot jiyada hoti thi but tb humy usk barey me kuch pata hi nahi tha ...thanks sir
@Musaafirr_A_Lone_Travellor3 ай бұрын
Thanks for the information... As this is a living organism... Can we propagate ( grow) them ?
@bibhutijena26802 ай бұрын
Haan yaaar
@moniccavats4 жыл бұрын
This is very aromatic, specially in pulav just jeera tadka &pathar phul &wow
@SanjeevaNayakalichens4 жыл бұрын
Thanks Chef Kunal ... I am scientist, work especially on this group of organism. I identify them in to different species (taxonomy). In India we have about 2900 species of lichens and in the world about 20000 species. I will use your video in my presentation.
@KunalKapur2 жыл бұрын
wow. thanks a lot
@Gulbaqawali4 жыл бұрын
Wonderful video. Many ppl are unaware of this spice. I have seen and scrapped it from pine trees as I live in Uttarakhand. Thanks.
@CorporateWife4 жыл бұрын
Waoo... I never knew about this.. it's an interesting fact... amazing video..😀
@khushiyadav17574 жыл бұрын
My mom used it with garam masala nd I loved to eat biryani ND I tried ur hyderabadi dum biryani both veg ND non veg recipe ND it was just awesome thanks❤️❤️
@AnjaliSingh-fj9zo4 жыл бұрын
I bought this spice not knowing its taste but loved its smell! After watching your vid I love this spice even more. Thank you chef 😊
@p.d173 жыл бұрын
Same here .... I have bought this spice.. it's lying in my fridge.. don't know in which dish I should put🤔
@isruisrat4 жыл бұрын
Thank you for sharing this. I always wanted to know about stone flower.
@Iyervval4 жыл бұрын
Thanks Kunal ... glad you’re exposing this little known Chettinad spice to folks
@sharmilasaha62224 жыл бұрын
What is called in Bengali?
@dimplebaldha99134 жыл бұрын
I am in Canada and I just found it on tree, it’s in my hands!!!
@shoppingsthan4 жыл бұрын
Wow!!
@curious52183 жыл бұрын
There are toxic varieties of lichens. Please be careful.
@kajalp86023 жыл бұрын
store it as much as you can😆
@SD-mi2ss3 жыл бұрын
Good 👍
@Dhuv-nw6yi7 ай бұрын
Much impressed.....good job
@MrMikkyn2 жыл бұрын
Kalpasi is such an exotic spice. Its a lichen that you peel off a tree, and then you can cook it. I find that so fascinating. I wish I could understand the video. If there were subtitles that would be great but I can just listen to the Hinglish and pick some of the english words lol.
@Gulmakaigermany3 жыл бұрын
Bahut achchi video banai .dil khush hogaya .bahut achchi jankari.jitni tarif kare kam hai.
@ashariff92554 жыл бұрын
Wow! Thank you for sharing. I never knew. This is a great video. I’m sharing this.♥️
@sivasivakumar76954 жыл бұрын
Very very nice thank you. மிக மிக அருமை பதிவுக்கு நன்றி நண்பா
@nammaveetukitchen55544 жыл бұрын
Wow.....super ji....thankx a lot for the video.
@geetanshisharmavlogs71683 жыл бұрын
कुनाल जी नमस्कार
@plugnplaywithkavitakapoor70903 жыл бұрын
Mahrastra mein kafi used hota h yeh pathar ka full.. Very very good sharing sir 👌👌👌👌
@ajoop194 жыл бұрын
I've had this at home, but never knew how to use it or didn't know what they were... Thank u for the explanation 😀
@stutipandey81644 жыл бұрын
Apki awaz bht sweet hai. Usually mai sare videos 2x speed p dekhti hu but apki voice mjhe bht achi lgti or mai hmesa normal mode m dekhti hu apke videos ❤ just to listen ur voice
@kanchanchauhan89084 жыл бұрын
Wow uttrakhand ...I am also from uttrakhand (Dehradun)
@SwaraginiSingh-uz6zk4 ай бұрын
yeh bahut hi healthy spice hai sir very useful n tast barata hai food ka.
@ankushsingh96893 жыл бұрын
A great chef isn't who only teaches to cook but also who explains all about cooking
@vsrawat8091 Жыл бұрын
But here, he just explained, and didn't show how to cook it actually. :-)
@Dr.uday.sajwan4 жыл бұрын
Wow ...love Uttrakhand ❤😘
@naintara87584 жыл бұрын
It's a very unique and interesting to know about this..😊
@poonamvin303 жыл бұрын
Wow kunal superb first time life me ye spice ugaa huva dekhne ko mila thanku so much
@jharkhand44053 жыл бұрын
Wow, meri pasand kitni achi hai mere sare chef best on knowledge hai🌷
@madhusmitahota4 жыл бұрын
In sambalpur (Odisha),we all add this masala while making masala for sabji or anything. Seeing this being used since my grandma time...It enhances the flavour of masala manifold..
@uditnarayannanda90754 жыл бұрын
Odia kana kuhanti aeita ku
@madhusmitahota4 жыл бұрын
This is called shailaja in odia.
@madhusmitahota4 жыл бұрын
@@Died2234 this is not katha chhatu.
@banditasbiolife90934 жыл бұрын
@@Died2234 this is not wood 🍄
@sonalisdigitaldiaries64304 жыл бұрын
Chabela b bolte Hein odia mein
@preeteshjaiswal25744 жыл бұрын
An important spice in Hyderabadi cuisine and shami kabab . Thanks for showing us the source and enlightening us .
@gitanjali02044 жыл бұрын
Thanks for this awesome video. I had been using it for years without even knowing what it is and where it came from. I always add it to biryanis and masala chicken curry. It lends and amazing flavor.
@viru19c3 жыл бұрын
Best way to share the importance of dagad phool n how it grows. I love cooking.. I like your vegeterian dishes...
@foodiewaalafood4993 жыл бұрын
Wow ! Beautifully explained. We use so many ingredients but knowing the basic details makes it even more interesting. You are a Master Chef and your profound knowledge and expertise proves it. Thanks a lot sharing this wonderful information.
@MrHarishnegi3 жыл бұрын
Thanks sir for sharing such a wonderful knowledge I m from Uttrakhand and I will try it in my curry
@bhagyalakshmi68744 жыл бұрын
Sir really I dontknow now I came to know .wonderful sir my fourite smell in spices . I loved it
@shivshakargotam96213 жыл бұрын
Thankyou Kapur sir khoj kar batane ke liye sir ji 🙏
@HoneydewBakehouse4 жыл бұрын
Kunal sir, your personality is so sweet and simple, and your way of explanation is so easy. It really inspired me in cooking and making my recipe videos. Thank you🙏
@anjanakholiya75273 жыл бұрын
From uttarkhand.... I used to collect it from forest during my childhood...😊 Came to know about it's use as spice when I want Maharshtra for my post graduation.... Thanks for the detail sir..
@מאירמיכאלויעל15 күн бұрын
Hi, how and where can i buy it ?
@alkajohari88143 жыл бұрын
Lichen is a composite organism. It represents a symbiotic relationship between algae and fungi which is beneficial for both
@plugnplaywithkavitakapoor70903 жыл бұрын
Very very good sharing sir 😍❤❤ Beautiful video thank u sir ❤
@rachanaish4 жыл бұрын
Lichen is combination of algae and fungi It's a symbiotic relationship Algae make food and fungi absorb phosphorous from bark or where it grow
@pranavgopal60104 жыл бұрын
Exactly true I read in 7 th class
@anonymousshahana91344 жыл бұрын
Thanks ,dear!
@syedimran35204 жыл бұрын
Symbiotic association ☺☺☺
@SnowMountain-mb6nb4 жыл бұрын
Oh no science i am out
@NonaKeGhar3 жыл бұрын
It's natural indicator too
@masoomakhanam81463 жыл бұрын
Thanks dear for such important knowledge about this spice. I was always wondering about it. Thanks again.
@181990sandeep4 жыл бұрын
I'm from Hyderabad and we use it very often in making biryani, chicken curry etc
@socialpakistan16014 жыл бұрын
Biryani me ye kis time use hota hai? Explain plz
@shayeripoetry67493 жыл бұрын
Biryani me use nahi hota bhai. Haan nahari/paya aur is tarha ki curries me use hota hai.
@shaheensultana99273 жыл бұрын
Pather ka gosht also
@user.0912_3 жыл бұрын
@@socialpakistan1601 garam masala mein use karta hai
@neelam5072 жыл бұрын
Very informative sir thanks for sharing from uk 🇬🇧🙏⭐️👍👌
@mintiskitchen50754 жыл бұрын
OMG! I didn't know where this comes from! Thank you for this information chef Kunal🙏
@petersdiary76803 жыл бұрын
Thank u so much sir. I am using this spice for so long but didn't knew it great this way.
@priya198510004 жыл бұрын
Thank you chef for sharing such a wonderful info about this spice . I use it in my veg biryani 😁
@qamrunissasayed11042 жыл бұрын
Pulaw ar dalghosht me isko use karny pr khsboo bahot hi acchi aati hai.👍👍👍👌👌👌
@Nothingmoretolosenow3 жыл бұрын
Well pronounced Kunal Kapur. Thats how we pronounce in Tamil "Kalpaasi" . Well done. We love our language as much as our food. We use it widely but mainly in Chettinad cuisine. This is very good informative video. I hope you will travel all over India and the world promoting spices which are medicines .
@sapnarawal27653 жыл бұрын
Wow ye humne bachpan mai bahut dekhe hai ye ped par hota hai🙏
@apoorvachauksey4 жыл бұрын
It also goes very well with rice or pulav.. my mom used it all the time
@shwetanegi86374 жыл бұрын
Sir...I'm from Uttrakhand...from my childhood mene ese dekha h...but nearly 2 years back mene masalo k saath dekha...I'm shocked....ye khane me use hota h....
@sheebavarughese59754 жыл бұрын
Love it . It is extremely aromatic when you lightly sauté it in oil .
@MohsinKhan-yr1rd4 жыл бұрын
Wahhhh
@KausikKumaar4 жыл бұрын
the best for making salna or kurma
@salehafatima36023 жыл бұрын
It taste awesome when use in maheqaliya hyderabadi dish
@pragatisalunkhe49404 жыл бұрын
Actully this is the symbiotic form of fungus and algae.... and these are pollution indicator.... wherever pollution is less there this lichens grows more in number....
@KunalKapur4 жыл бұрын
Wow thanks for the info
@dantuluriramani46844 жыл бұрын
Yes it's available in araku (A. P)
@hemabhuriya43504 жыл бұрын
Great information
@TheMegaVoter4 жыл бұрын
Interesting info....I am in the US and will definitely look for it since there is less pollution here compare to India.
@rajat504954 жыл бұрын
Only Biology students know this
@YUSUFKHAN-y9x5 ай бұрын
Thank you sir aapne itna waqt nikal kar itni information di humare yaha masale me use karte hai pathar ke phool❤
@asmitapatrachowdhury60814 жыл бұрын
Thank you Chef for this video. It helped me with the right information to use this spice. Actually I have it in my kitchen but didn't get any idea how to use it. Now I can use it in my cooking. ❤️
@rupalikapadia754 жыл бұрын
Thank you for sharing valuable treasure of spices knowledge, it is very interesting to learnt from you that we can add in mostly all recipe.
@krithikaarun97784 жыл бұрын
Thank you chef for mentioning in Tamil as well 😍
@shareefseru60604 жыл бұрын
wow i'm amazed..meine aapke carrot store karne ki thareeke isthamal karke dhekliya hey...☺bohut useful hey...bohot dhin thak carrot fresh rahtha hey..👍👍👍thank u so much chef..🤗🤗
@thekutchikitchen274 жыл бұрын
Yaah sir ji I know it an in fact I will use it in masala rice and also biriyani with other spices.. Like dry cocum,badi ilachi,tej patta,long,Kali Mirch extra
@nahidfatamah84754 жыл бұрын
Bahut testy ar aroma bhi bahut hota h Thora sa bhi Dal den maza a jaega 👍
@MsLima824 жыл бұрын
I have seen it growing but didn't know it's that spice. Such an interesting way to explain. Love your video Kunal!
@faaziliferoutine61354 жыл бұрын
Ye Mai bhi use karti hun 🥰 it's my favorite spice ❣️
@kaberidawn34704 жыл бұрын
A great learning experience. Thank you so much for this enlightenment.
@salmakazi4163 жыл бұрын
Bahot khub Bahot shukriyah Muje to aaj pehli bar pata chala ke eysa bhi kuch masala hota hay
@tulipdeandiy11844 жыл бұрын
I used to treat such trees as untouchables.... strange never knew it...🤣🤣🤣 great work Sir
@ajeyobhattacharya38343 жыл бұрын
same here kunal ji plss bataiye isse wash nhi krna hai use krne se pehle?
@mansinghtomar70202 жыл бұрын
Bahut hi useful jankari di he sir ne jo abhi tak hame pata nahi thi
@reenathakur79904 жыл бұрын
I m not going to order this..!!! It is found abundantly here on trees near my house ✌️✌️ Himachal 🥘
@santhoshks48103 жыл бұрын
good but careful all are not edible
@reenathakur79903 жыл бұрын
@@santhoshks4810 okay we don't eat it....
@bhagatsinghnegi85883 жыл бұрын
@@santhoshks4810 hume aata hai inko identify karna
@pankajramsay12454 жыл бұрын
Wow kunal sir food ke sath sath itni interested baate kon batata hai hame Aapke cooking skills ke sath aapki knowledge Ka bhi fayda milta hai.
@pravinthakur98814 жыл бұрын
नमस्कार , मान्यवर महाराष्ट्र मे भी ईसे दगड फुल ही कहते है !
@sugandhibaikampadi3 жыл бұрын
Ye toh tree ke skin ke upar fungus aaya hai jaisa diktha hai lakin har Maharashtrians must and favourite spice mix hai, Nature be bahuth kamaal ka hai thanks alot Chef for this good information 😃
@duskyme4 жыл бұрын
In Allahabad we call it charila, and used it in pulao and tehri. It is extremely aromatic.
@vivektripathi88924 жыл бұрын
Chiraita,u mean to say
@duskyme4 жыл бұрын
@@vivektripathi8892 no chiraita is different. we call stone flower as charila and in other places known as chabila.
@vivektripathi88924 жыл бұрын
@@duskyme ok
@AyshaUKhan4 жыл бұрын
Hame bhi charila.. Hi lag lhaa hye.. Ye hm log ahami qbab me istemal krte thye.. Aor ye hm log bhi allahabad me hi istemal kia hye..
@rashidarupani95193 жыл бұрын
Superb jadu btaya sirji
@amritpalsingh93294 жыл бұрын
Kunal ;In Punjabi its known as chhad chhadila (ਛਾੜ ਛੜੀਲਾ)। Dagadphool is its Mararthi name. I too am an avid researcher of Indian herbs and spices and 've consulted ample of Indian Pharmacopea books. निघंटु शास्त्र। Connoisseurs know the use of it in pulaos etc. But is to be used sparingly.
@anjalisaxena35483 жыл бұрын
Iski khushboo bahut achhi lgti h.... 😊😊
@poonamaggawal32024 жыл бұрын
How about a series on leafy vegetables all over india and also various flowers cooked all over india
@mishtu4803 Жыл бұрын
Ordering right away..you explained it so well
@janmejaypanda54144 жыл бұрын
I just love this explanation segment more than recipes
@alishaspice3 жыл бұрын
Very informative..thanku chef..for this kind of information..
@coolpad91114 жыл бұрын
It grows on Maple trees in canada also.
@daniarashid54634 жыл бұрын
Pehli bar suna nice
@sober54104 жыл бұрын
Lucknow and eastern UP me ese chhadila [ छड़ीला] kahte hain
@anitasarma51433 жыл бұрын
Yes,it gives very nice flavour to masoor ki daal too,i used it.
@yaswani4 жыл бұрын
I love this spice chef!! I use this in my cooking for different dishes !! It’s smells so good !!
@NehaPadhi3 жыл бұрын
How do you use it? Can you share any recipe ideas?
@Pikachu.....3 жыл бұрын
@@NehaPadhi use in nonveg dishes like kali mirch or clove in oil smells very different
@p.d173 жыл бұрын
Can we use it in making pulav?
@Pikachu.....3 жыл бұрын
@@p.d17 yes
@friendsfurrever32213 жыл бұрын
Wah kunal ji ,good information
@gkneog65234 жыл бұрын
First time l hear about this masala.
@ManpreetKaur-hi4cg4 жыл бұрын
Kunnal sir aap itni aachi knowledge kha Say milti ha ur too chief and good teacher 🙏👌👌👍
@radhikab834 жыл бұрын
1/2 kg masala mein upto 10 GMs is enough!! It gives blackish colour to masala but the taste and fragrance...,😋😋😋 And I believe it cuts the spikes of the other spices. Last time Dagad fool was not available so I made masala without it...and started using it in Dal for 3 days my family's face was like this😏😏😏 and thenafter I got Dagadfool. I added it to grounded masala and then everyone was like did you buy new masala powder? pehle wala tongue bhe choobh raha tha...and this one is more fragrant nad less spicy..And then I was like ,😁😉😉..🤐🤐🤐 Moral of the story..in Black masala Dagadfool is very very very important! Otherwise you won't get any taaaarif for your recipes..
@KunalKapur4 жыл бұрын
Agree with u
@imtiazmohammad88014 ай бұрын
Taste enhancing and amazing spice
@sudhandevadiga66134 жыл бұрын
I have seen this kind of layer on tree barks. How can we b sure it's the dagad phool