Black Stone Flower Vegetable Stew with Macadamia Nuts

Black Stone Flower? Great name for a rock band. (Pun intended.)
It’s really a lichen, and it’s edible. And it adds a deep, earthy nuance to this vegetarian dish giving it a punctuation of flavor that brings complexity and richness.
Of course, adding in the garam masala which also has black stone flower in its mix definitely adds to the overall excitement.

What is a lichen? What is Black Stone Flower (Parmotrema perlatum)? How long has it been used in cooking? Are there any health benefits? Where can you get some?
Answers to all those will be shared. But first, let’s get to the cooking part.

Although this recipe is quite simple, it does require that you make a garam masala first. The pleasure when you inhale the fragrance of the spices heating in a pan will more than convince you that it’s worthwhile to make this quintessential Indian condiment yourself, instead of getting it from a store.
Garam masala should also be used within a week or so of preparing to really optimize on the healing powers of the spices. Therefore, I only make small batches, of about 1/4 cup at a time.

Step One: Garam Masala

0.25 oz. black stone flower, dried*
1 cinnamon stick
1 Tablespoon fennel seeds
10 - 12 cardamom pods
15 whole cloves
*As dried black stone flower is very light, and free-shaped, it is rather difficult to give a teaspoon or cup measurement. I found that weighing is the most accurate way to go about this recipe. However, if you don’t have a scale that can measure in small increments, then place a few flowers to cover the palm of your hand.
1. Heat a pan to medium, and toast spices by moving them around until
they are fragrant, about 2 - 3 minutes. Be careful not to burn them.
2. Allow them to cool completely than use an electric coffee grinder or, if you are very patient and like to do things manually, use a mortar and pestle and grind the spices until powdery.
3. Store in an air tight container, and consume within a week.
Note: In addition to using this in the following recipe, this garam masala is delicious sprinkled onto scrambled eggs, rice, soup, or added to a meat stew.

Step Two: Black Stone Flower Vegetable Stew
2 Tablespoons ghee
2 teaspoons grated ginger
2 - 3 cloves garlic, minced
4 oz. onions, minced
0.25 oz. black stone flower, crumbled into small pieces
16 oz. carrots
4 oz. frozen peas, thawed
0.5 oz. dried porcini mushrooms, soaked in 1 cup warm water for 20 minutes
2 teaspoons garam masala (from recipe above)
sea salt and fresh ground pepper, to taste
8 - 10 toasted macadamia nuts, chopped
fresh cilantro leaves as garnish
1. Heat a large saute pan to medium-high and add in ghee, then ginger, garlic, and onions. Saute until the onions are translucent, about 2 minutes.
2. Add in black stone flower pieces, and the porcini mushroom along with
the soaking water. Bring to s simmer.
3. Add in the carrots and peas and continue to simmer until the carrots are tender.
4. Add in the garam masala. Stir well, then add in sea salt and fresh ground pepper, to taste.
Allow to simmer for another 30 seconds.
(If the stew looks dry, add in a bit more water or vegetable stock.)

Serve immediately over rice, with potatoes, or over spaghetti squash ‘noodles’ if you are on a grain-free diet.
Add fresh cilantro as garnish.

Now, to answer all those questions…
What is a lichen?
A lichen, or lichenized fungus, is actually two organisms functioning as a single entity. Primarily, a fungus with an alga, or cyanobacterium, or both, in some cases. Fungi cannot photosynthesize, and so it has evolved over billions of years this partnership with alga or cyanobactierium which provide the fungi with nourishment in the form of carbohydrates. In return, algae and cyanobacteria gain protection, especially from damaging ultraviolet rays, as fungi often form a protective cortex with pigments that absorb untraviolet rays. Wow, what a relationship!

What is black stone flower, and how long has it been used as a culinary spice?
It is a lichen and is native to the Himalayas, from Himachal Pradesh to Arunachal Pradesh. It is also known as kalpasi or dagad phool.
It seems that it has been in used since ancient times, and is well-known in Ayurvedic medicine.

What are the health benefits of black stone flower?
Black stone flower is eaten to help with skin inflammation and indigestion. And is even used as a topical wound healing agent when pounded into a paste and mixed with water.

Where to purchase:
Black Stone Flower can be found in Indian grocery stores, or do a search online. (Remember to other common names are kalpasi or dagad phool.) There are a few web-based spice shops that carry them, and I’ve even found them on eBay or Etsy.

For love of food and friends,

Karen