What is the role of 'dagad phool' (stone flower) in regional masalas? Learn how it contributes a unique earthy aroma to certain spice blends.
1 Answer
Dagad phool, or stone flower, contributes a unique earthy and musky aroma and flavor to both Maharashtrian 'goda masala' and Hyderabadi masalas, adding depth and complexity to the spice blend.
Detailed Explanation:
Dagad phool is a type of lichen that grows on rocks and trees. It's a crucial ingredient in many Indian spice blends, particularly in Maharashtrian 'goda masala' and Hyderabadi masalas. Its role is primarily to impart a distinctive earthy, woody, and musky aroma and flavor that is difficult to replicate with other spices. In 'goda masala', it balances the sweetness of other ingredients like coconut and jaggery, adding a savory depth. In Hyderabadi masalas, it contributes to the rich and complex flavor profile characteristic of the region's cuisine. The lichen is typically dry-roasted before being ground into the spice blend to enhance its flavor. Without dagad phool, these masalas would lack a significant layer of their characteristic taste.
Pro Tip:
When using dagad phool, lightly toast it in a dry pan before grinding to release its full aroma and flavor. Be careful not to burn it, as this will make it bitter.