Pathar Ke Phool Kya Hota hai | Dagad Phool, Kalpasi, Stone Flower | Kunal Kapur Recipes Uttarakhand

[@KunalKapur]

Is there any other spice you would want me to talk about?

[@sunidhipatange445]

Chef pls tell about chakrimoggu (as told in Karnataka)

[@tasnimzahir4645]

Yah sir plz tell which type of cinnamon is good... there is round n 1 is a stick n there benefits

[@rsharma5901]

Samundri Jhaag? Paan Ki Jard? Khus Ki Jard? Use of Itr (Attar) in cuisine?

[@nafisas4927]

Difference between black pepper and white pepper

[@pritiagarwal9753]

Yes chef..about mace and nutmeg

[@indumaurya301]

Aaj tak to sirf patthar ke sanam hi sune the..... aaj patthar ke phool bhi dekh liye 😄😄😄😄 Jai ho mera Uttrakhand devbhoomi.

[@artikeluskar5063]

🤣🤣🤣

[@priyakashyap6886]

Sirf Uttarakhand me hi nhi hote dhyan se suniye kya kaha unhone

[@qamrunissasayed1104]

A humary gaun me plant pr hoty the.but kisi ko pata nahi tha.

[@gitapradhan1729]

Wow!...namaskar kunalSir,aapne to spiceska naya gyaan diya.Thanku.

[@qamrunissasayed1104]

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.👍👍👍🌹🌹🌹

[@harshitasablaniya2354]

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.🌸🌺

[@ankis603]

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.

[@majjassumrazaq8147]

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

[@kirtikhandare8863]

It's my mother's favourite spice .she put it in many dishes and even in Maharashtrian Kadhi . It's magical spice .

[@motivationalpath6575]

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

[@alltech4839]

bnaya msala bhai

[@surajhema6484]

You are great, what a knowledge about ingredients and cooking, that too of all states of India. Thank you Kunalji. 👌🙏🙂

[@ashwinir408]

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.

[@KunalKapur]

Wow. Thanks for the info 👍

[@katyanirajput9690]

They are pollution indicators.. in class 11 biology book it is clearly given thank u di for such information 🥰

[@qamrunissasayed1104]

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_Travellor]

Thanks for the information... As this is a living organism... Can we propagate ( grow) them ?

[@bibhutijena2680]

Haan yaaar

[@moniccavats]

This is very aromatic, specially in pulav just jeera tadka &pathar phul &wow

[@SanjeevaNayakalichens]

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.

[@KunalKapur]

wow. thanks a lot

[@Gulbaqawali]

Wonderful video. Many ppl are unaware of this spice. I have seen and scrapped it from pine trees as I live in Uttarakhand. Thanks.

[@CorporateWife]

Waoo... I never knew about this.. it's an interesting fact... amazing video..😀

[@khushiyadav1757]

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-fj9zo]

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.d17]

Same here .... I have bought this spice.. it's lying in my fridge.. don't know in which dish I should put🤔

[@isruisrat]

Thank you for sharing this. I always wanted to know about stone flower.

[@Iyervval]

Thanks Kunal ... glad you’re exposing this little known Chettinad spice to folks

[@sharmilasaha6222]

What is called in Bengali?

[@dimplebaldha9913]

I am in Canada and I just found it on tree, it’s in my hands!!!

[@shoppingsthan]

Wow!!

[@curious5218]

There are toxic varieties of lichens. Please be careful.

[@kajalp8602]

store it as much as you can😆

[@SD-mi2ss]

Good 👍

[@Dhuv-nw6yi]

Much impressed.....good job

[@MrMikkyn]

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.

[@Gulmakaigermany]

Bahut achchi video banai .dil khush hogaya .bahut achchi jankari.jitni tarif kare kam hai.

[@ashariff9255]

Wow! Thank you for sharing. I never knew. This is a great video. I’m sharing this.♥️

[@sivasivakumar7695]

Very very nice thank you. மிக மிக அருமை பதிவுக்கு நன்றி நண்பா

[@nammaveetukitchen5554]

Wow.....super ji....thankx a lot for the video.

[@geetanshisharmavlogs7168]

कुनाल जी नमस्कार

[@plugnplaywithkavitakapoor7090]

Mahrastra mein kafi used hota h yeh pathar ka full.. Very very good sharing sir 👌👌👌👌

[@ajoop19]

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 😀

[@stutipandey8164]

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

[@kanchanchauhan8908]

Wow uttrakhand ...I am also from uttrakhand (Dehradun)

[@SwaraginiSingh-uz6zk]

yeh bahut hi healthy spice hai sir very useful n tast barata hai food ka.

[@ankushsingh9689]

A great chef isn't who only teaches to cook but also who explains all about cooking

[@vsrawat8091]

But here, he just explained, and didn't show how to cook it actually. :-)

[@Dr.uday.sajwan]

Wow ...love Uttrakhand ❤😘

[@naintara8758]

It's a very unique and interesting to know about this..😊

[@poonamvin30]

Wow kunal superb first time life me ye spice ugaa huva dekhne ko mila thanku so much

[@jharkhand4405]

Wow, meri pasand kitni achi hai mere sare chef best on knowledge hai🌷

[@madhusmitahota]

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..

[@uditnarayannanda9075]

Odia kana kuhanti aeita ku

[@madhusmitahota]

This is called shailaja in odia.

[@madhusmitahota]

@@Died2234 this is not katha chhatu.

[@banditasbiolife9093]

@@Died2234 this is not wood 🍄

[@sonalisdigitaldiaries6430]

Chabela b bolte Hein odia mein

[@preeteshjaiswal2574]

An important spice in Hyderabadi cuisine and shami kabab . Thanks for showing us the source and enlightening us .

[@gitanjali0204]

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.

[@viru19c]

Best way to share the importance of dagad phool n how it grows. I love cooking.. I like your vegeterian dishes...

[@foodiewaalafood499]

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.

[@MrHarishnegi]

Thanks sir for sharing such a wonderful knowledge I m from Uttrakhand and I will try it in my curry

[@bhagyalakshmi6874]

Sir really I dontknow now I came to know .wonderful sir my fourite smell in spices . I loved it

[@shivshakargotam9621]

Thankyou Kapur sir khoj kar batane ke liye sir ji 🙏

[@HoneydewBakehouse]

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🙏

[@anjanakholiya7527]

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..

[@מאירמיכאלויעל]

Hi, how and where can i buy it ?

[@alkajohari8814]

Lichen is a composite organism. It represents a symbiotic relationship between algae and fungi which is beneficial for both

[@plugnplaywithkavitakapoor7090]

Very very good sharing sir 😍❤❤ Beautiful video thank u sir ❤

[@rachanaish]

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

[@pranavgopal6010]

Exactly true I read in 7 th class

[@anonymousshahana9134]

Thanks ,dear!

[@syedimran3520]

Symbiotic association ☺☺☺

[@SnowMountain-mb6nb]

Oh no science i am out

[@NonaKeGhar]

It's natural indicator too

[@masoomakhanam8146]

Thanks dear for such important knowledge about this spice. I was always wondering about it. Thanks again.

[@181990sandeep]

I'm from Hyderabad and we use it very often in making biryani, chicken curry etc

[@socialpakistan1601]

Biryani me ye kis time use hota hai? Explain plz

[@shayeripoetry6749]

Biryani me use nahi hota bhai. Haan nahari/paya aur is tarha ki curries me use hota hai.

[@shaheensultana9927]

Pather ka gosht also

[@user.0912_]

@@socialpakistan1601 garam masala mein use karta hai

[@neelam507]

Very informative sir thanks for sharing from uk 🇬🇧🙏⭐️👍👌

[@mintiskitchen5075]

OMG! I didn't know where this comes from! Thank you for this information chef Kunal🙏

[@petersdiary7680]

Thank u so much sir. I am using this spice for so long but didn't knew it great this way.

[@priya19851000]

Thank you chef for sharing such a wonderful info about this spice . I use it in my veg biryani 😁

[@qamrunissasayed1104]

Pulaw ar dalghosht me isko use karny pr khsboo bahot hi acchi aati hai.👍👍👍👌👌👌

[@Nothingmoretolosenow]

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 .

[@sapnarawal2765]

Wow ye humne bachpan mai bahut dekhe hai ye ped par hota hai🙏

[@apoorvachauksey]

It also goes very well with rice or pulav.. my mom used it all the time

[@shwetanegi8637]

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....

[@sheebavarughese5975]

Love it . It is extremely aromatic when you lightly sauté it in oil .

[@MohsinKhan-yr1rd]

Wahhhh

[@KausikKumaar]

the best for making salna or kurma

[@salehafatima3602]

It taste awesome when use in maheqaliya hyderabadi dish

[@pragatisalunkhe4940]

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....

[@KunalKapur]

Wow thanks for the info

[@dantuluriramani4684]

Yes it's available in araku (A. P)

[@hemabhuriya4350]

Great information

[@TheMegaVoter]

Interesting info....I am in the US and will definitely look for it since there is less pollution here compare to India.

[@rajat50495]

Only Biology students know this

[@YUSUFKHAN-y9x]

Thank you sir aapne itna waqt nikal kar itni information di humare yaha masale me use karte hai pathar ke phool❤

[@asmitapatrachowdhury6081]

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. ❤️

[@rupalikapadia75]

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.

[@krithikaarun9778]

Thank you chef for mentioning in Tamil as well 😍

[@shareefseru6060]

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..🤗🤗

[@thekutchikitchen27]

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

[@nahidfatamah8475]

Bahut testy ar aroma bhi bahut hota h Thora sa bhi Dal den maza a jaega 👍

[@MsLima82]

I have seen it growing but didn't know it's that spice. Such an interesting way to explain. Love your video Kunal!

[@faaziliferoutine6135]

Ye Mai bhi use karti hun 🥰 it's my favorite spice ❣️

[@kaberidawn3470]

A great learning experience. Thank you so much for this enlightenment.

[@salmakazi416]

Bahot khub Bahot shukriyah Muje to aaj pehli bar pata chala ke eysa bhi kuch masala hota hay

[@tulipdeandiy1184]

I used to treat such trees as untouchables.... strange never knew it...🤣🤣🤣 great work Sir

[@ajeyobhattacharya3834]

same here kunal ji plss bataiye isse wash nhi krna hai use krne se pehle?

[@mansinghtomar7020]

Bahut hi useful jankari di he sir ne jo abhi tak hame pata nahi thi

[@reenathakur7990]

I m not going to order this..!!! It is found abundantly here on trees near my house ✌️✌️ Himachal 🥘

[@santhoshks4810]

good but careful all are not edible

[@reenathakur7990]

@@santhoshks4810 okay we don't eat it....

[@bhagatsinghnegi8588]

@@santhoshks4810 hume aata hai inko identify karna

[@pankajramsay1245]

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.

[@pravinthakur9881]

नमस्कार , मान्यवर महाराष्ट्र मे भी ईसे दगड फुल ही कहते है !

[@sugandhibaikampadi]

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 😃

[@duskyme]

In Allahabad we call it charila, and used it in pulao and tehri. It is extremely aromatic.

[@vivektripathi8892]

Chiraita,u mean to say

[@duskyme]

@@vivektripathi8892 no chiraita is different. we call stone flower as charila and in other places known as chabila.

[@vivektripathi8892]

@@duskyme ok

[@AyshaUKhan]

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..

[@rashidarupani9519]

Superb jadu btaya sirji

[@amritpalsingh9329]

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.

[@anjalisaxena3548]

Iski khushboo bahut achhi lgti h.... 😊😊

[@poonamaggawal3202]

How about a series on leafy vegetables all over india and also various flowers cooked all over india

[@mishtu4803]

Ordering right away..you explained it so well

[@janmejaypanda5414]

I just love this explanation segment more than recipes

[@alishaspice]

Very informative..thanku chef..for this kind of information..

[@coolpad9111]

It grows on Maple trees in canada also.

[@daniarashid5463]

Pehli bar suna nice

[@sober5410]

Lucknow and eastern UP me ese chhadila [ छड़ीला] kahte hain

[@anitasarma5143]

Yes,it gives very nice flavour to masoor ki daal too,i used it.

[@yaswani]

I love this spice chef!! I use this in my cooking for different dishes !! It’s smells so good !!

[@NehaPadhi]

How do you use it? Can you share any recipe ideas?

[@Pikachu.....]

@@NehaPadhi use in nonveg dishes like kali mirch or clove in oil smells very different

[@p.d17]

Can we use it in making pulav?

[@Pikachu.....]

@@p.d17 yes

[@friendsfurrever3221]

Wah kunal ji ,good information

[@gkneog6523]

First time l hear about this masala.

[@ManpreetKaur-hi4cg]

Kunnal sir aap itni aachi knowledge kha Say milti ha ur too chief and good teacher 🙏👌👌👍

[@radhikab83]

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..

[@KunalKapur]

Agree with u

[@imtiazmohammad8801]

Taste enhancing and amazing spice

[@sudhandevadiga6613]

I have seen this kind of layer on tree barks. How can we b sure it's the dagad phool

[@sarojmudgal1971]

आप कि दि हुई जान कारी बहुत अच्छी लगी 🕊️👌