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<p><b>New page</b></p><div>{{short description|Species of lichen}}<br />
{{Speciesbox<br />
| image = Parmelia caperata — Flora Batava — Volume v10.jpg<br />
| image_caption = Illustration of ''P. perlata'' (bottom) and two other ''Parmelia'' species<br />
| genus = Parmotrema<br />
| species = perlatum<br />
| authority = ([[William Hudson (botanist)|Huds.]]) [[M.Choisy]] (1952)<br />
| synonyms = *''Lichen perlatus'' <small>Huds. (1762)</small><br />
*''Parmelia perlata'' <small>(Huds.) [[Erik Acharius|Ach.]] (1803)</small><ref name="Hale 1962"/><br />
}}<br />
<br />
'''''Parmotrema perlatum''''', commonly known as '''black stone flower''', is a species of [[lichen]] used as a [[spice]] in India. The species occurs throughout the [[Temperate climate|temperate]] Northern and Southern Hemispheres. Typically used in meat dishes like [[nihari]] (paaya), [[Bombay biryani]], and [[goat meat]] stews, it is also used in [[Vegetarian cuisine|vegetarian dishes]]. It is one of the ingredients in [[East Indian bottle masala]], used for cooking meats, fish, and vegetables.<br />
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In its raw state, black stone flower does not have much taste or fragrance. However, when put in contact with heat, especially [[cooking oil]] and [[ghee]], it releases a distinctive earthy, smoky flavour and aroma. This property of black stone flower is especially valued in the [[Tempering (spices)|tempering]] step of cooking a number of Indian dishes.<ref name=":0">{{Cite web|date=2016-08-31|title=Food Secrets: 14 Unusual Indian Spices You're Probably Not Using but Definitely Should Try|url=https://www.thebetterindia.com/66546/unusual-rare-indian-spices/|access-date=2021-06-20|website=The Better India|language=en-US}}</ref><ref>{{Cite web|last=Ratnani|first=Vicky|date=2014-04-26|title=Magic of Stone Flower|url=https://www.dnaindia.com/lifestyle/column-magic-of-stone-flower-1982069|access-date=2021-06-20|website=DNA India|language=en}}</ref><ref>{{Cite news|last=Manmadhan|first=Prema|date=2011-05-18|title=Karaikudi comes calling|language=en-IN|work=The Hindu|url=https://www.thehindu.com/features/metroplus/Food/karaikudi-comes-calling/article2029134.ece|access-date=2021-06-20|issn=0971-751X}}</ref><br />
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Some of the other names for it include {{lang|sa|shaileyam}} in [[Sanskrit]], {{lang|ta|kalpasi}} in [[Tamil language|Tamil]], {{lang|pa|dagar da phool}} in [[Punjabi language|Punjabi]], {{lang|mr|dagad phool}} in [[Marathi language|Marathi]], {{lang|te|raathi Pootha}} ({{lang|te|banda puvvu}}) in [[Telugu language|Telugu]], {{lang|kn|kallu hoovu}} in [[Kannada]] and {{lang|hi|patthar ke phool}} in [[Hindi]], ''bojhwar''{{which lang|date=August 2021}} and ''chadila''{{which lang|date=August 2021}} in [[North India]].<ref name=":0" /><br />
[[File:Parmotrema perlatum.jpg|thumb|{{lang|ta|kalpaasi}} in Tamil. Used as spice]]<br />
==See also==<br />
*[[List of Parmotrema species|List of ''Parmotrema'' species]]<br />
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==References==<br />
{{Reflist|refs=<br />
<ref name="Hale 1962">{{cite journal |author=Hale ME. |year=1961 |title=The typification of ''Parmelia perlata'' (Huds.) Ach. |journal=[[Brittonia]] |volume=13 |issue=4 |pages=361–367 |doi=10.2307/2805414|jstor=2805414 |s2cid=1506244 }}</ref><br />
}}<br />
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{{Commons category|Parmotrema perlatum}}<br />
{{Taxonbar|from=Q6354381}}<br />
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[[Category:Fungi described in 1762]]<br />
[[Category:Fungi of Asia]]<br />
[[Category:Parmotrema|perlatum]]<br />
[[Category:Spices]]<br />
[[Category:Indian cuisine]]<br />
[[Category:Indian spices]]<br />
[[Category:Taxa named by William Hudson (botanist)]]<br />
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{{Lecanorales-stub}}</div>->Awkwafaba