The New Indian Express ·
Wayanad’s ‘stone flower’ blooms in Keralam spice market
KALPETTA: Wayanad’s spice trade is seeing growing interest in an ingredient that has long remained largely unnoticed by Malayali kitchens. Kalpasi, commonly known as ‘stone flower’, a natural fungus found on rocks and tree trunks, is gaining popularity as a spice, while also providing an additional source of income for tribal communities who collect it from the forests.
Traditionally used in North Indian and Tamil cuisines, kalpasi is valued for its distinctive aroma and flavour, which becomes more pronounced when sautéed in ghee. It is commonly used in dishes such as mandi, kabsa and biryani and is now increasingly finding its way into Keralam dishes.
Wayanad has emerged as a major trading hub for kalpasi, with the spice procured locally and distributed from the district’s spice markets to different parts of the state. In shops in Kalpetta, it is sold for around `150 per 100 grams, considerably lower than the roughly `350 charged by online platforms for the same quantity.