Description
Dagad phool is a type of dried flower, lichen used as a dry spice in Indian cuisine. ... They do not have a peculiar shape and may vary in colour but, are generally found in black, brown, grey, pale green shade, also the color changes depending on when a lichen is wet or dry. Dagat phool should be roasted in a little oil to get its actual and full aroma, and gives the signature black color to the masala. Used in Chettinad Maharashtrian Cuisines for a wonderful flavor and aroma. Also used in south Indian spice blends.