In Chettinad cuisine, what does 'kalpasi' (stone flower) do? Learn about the unique, earthy aroma this essential spice imparts to a dish.
1 Answer
Kalpasi, or stone flower, in Chettinad cuisine is used to add a unique earthy and musky aroma to dishes, contributing significantly to the cuisine's distinctive flavor profile.
Detailed Explanation:
Kalpasi, also known as stone flower or black stone flower, is a type of lichen used as a spice, particularly in Chettinad cuisine. Its primary purpose is to impart a distinctive earthy, musky, and somewhat fermented aroma to dishes. This aroma is quite unique and difficult to replicate with other spices.When added to Chettinad recipes like curries, biryanis, and gravies, kalpasi undergoes a transformation during the cooking process. The heat helps to release its volatile compounds, which then infuse the dish with its characteristic scent and flavor. The flavor is subtle but adds depth and complexity, enhancing the overall sensory experience. It's often used in combination with other spices like star anise, cinnamon, and cloves to create the complex flavor profiles that Chettinad cuisine is known for. The amount of kalpasi used is crucial; too much can overpower the dish, while too little might not make a noticeable difference.
Pro Tip:
Lightly toast kalpasi in a dry pan before adding it to your dish. This helps to release its aroma and flavor more effectively, intensifying its impact on the final product. Be careful not to burn it, as this will result in a bitter taste.