I like how chef kunal bring new n interesting food stuff n explains it. I have not found this kind of series earlier anywhere, straight from the spot. ❣️Amazing work.
Since you and other few chefs like you came out....you people actually gave the food that we eat a complete new backgroud....you show the people that the food that we eat has got its complete history,geography and science....the journey of common things and how it's changed with time.... History and Science has always been my favourite ones and how not food....what you do sir is very amazing,love to watch them and learn form them.🌸🌺
Wow! Never knew we eat Lichen! As a bio student have studied them so much. They are a symbiotic association between algae and fungi....they do photosynthesis bcoz of the algae in them, and fungi gives it support....and btw, they are awesome indicators of air pollution. Lichen does not grow in areas where there is lot of air pollution.
Very informative vedio me uttrakhand se hu or mere village m aese flower hote the ab jb village jaungi to in flowers ko nikal k laungi or inka garm masala bnaungi 😍😍😍😍😍😍😍 Thankyou so much sir
Thanks Chef Kunal ... I am scientist, work especially on this group of organism. I identify them in to different species (taxonomy). In India we have about 2900 species of lichens and in the world about 20000 species. I will use your video in my presentation.
My mom used it with garam masala nd I loved to eat biryani ND I tried ur hyderabadi dum biryani both veg ND non veg recipe ND it was just awesome thanks❤️❤️
Wow, thanks for information,I have seen these pathar kay phul on the barks of pine trees in our areas but never knew we can use it as masala and enhance the taste.
Thanks for this awesome video. I had been using it for years without even knowing what it is and where it came from. I always add it to biryanis and masala chicken curry. It lends and amazing flavor.
From uttarkhand.... I used to collect it from forest during my childhood...😊 Came to know about it's use as spice when I want Maharshtra for my post graduation.... Thanks for the detail sir..
Kalpasi is such an exotic spice. Its a lichen that you peel off a tree, and then you can cook it. I find that so fascinating. I wish I could understand the video. If there were subtitles that would be great but I can just listen to the Hinglish and pick some of the english words lol.
Actully this is the symbiotic form of fungus and algae.... and these are pollution indicator.... wherever pollution is less there this lichens grows more in number....
Kunal sir, your personality is so sweet and simple, and your way of explanation is so easy. It really inspired me in cooking and making my recipe videos. Thank you🙏
Sir...I'm from Uttrakhand...from my childhood mene ese dekha h...but nearly 2 years back mene masalo k saath dekha...I'm shocked....ye khane me use hota h....
Thank you Chef for this video. It helped me with the right information to use this spice. Actually I have it in my kitchen but didn't get any idea how to use it. Now I can use it in my cooking. ❤️
Apki awaz bht sweet hai. Usually mai sare videos 2x speed p dekhti hu but apki voice mjhe bht achi lgti or mai hmesa normal mode m dekhti hu apke videos ❤ just to listen ur voice
Wow ! Beautifully explained. We use so many ingredients but knowing the basic details makes it even more interesting. You are a Master Chef and your profound knowledge and expertise proves it. Thanks a lot sharing this wonderful information.
In sambalpur (Odisha),we all add this masala while making masala for sabji or anything. Seeing this being used since my grandma time...It enhances the flavour of masala manifold..
Well pronounced Kunal Kapur. Thats how we pronounce in Tamil "Kalpaasi" . Well done. We love our language as much as our food. We use it widely but mainly in Chettinad cuisine. This is very good informative video. I hope you will travel all over India and the world promoting spices which are medicines .
wow i'm amazed..meine aapke carrot store karne ki thareeke isthamal karke dhekliya hey...☺bohut useful hey...bohot dhin thak carrot fresh rahtha hey..👍👍👍thank u so much chef..🤗🤗
Kunal ;In Punjabi its known as chhad chhadila (ਛਾੜ ਛੜੀਲਾ)। Dagadphool is its Mararthi name. I too am an avid researcher of Indian herbs and spices and 've consulted ample of Indian Pharmacopea books. निघंटु शास्त्र। Connoisseurs know the use of it in pulaos etc. But is to be used sparingly.
Yaah sir ji I know it an in fact I will use it in masala rice and also biriyani with other spices.. Like dry cocum,badi ilachi,tej patta,long,Kali Mirch extra
Ye toh tree ke skin ke upar fungus aaya hai jaisa diktha hai lakin har Maharashtrians must and favourite spice mix hai, Nature be bahuth kamaal ka hai thanks alot Chef for this good information 😃
Mr. Kunal after viewing this video i opine that you should make on Indian spices and other spices giving details how one should use it. Trust me this will be a valuable documentation.
I love kunal n you should explore in whole of India n also advise Govt to grow in open field area n also govt should stop farming area conversion.For properties villas,buildings etc etc .😊
1/2 kg masala mein upto 10 GMs is enough!! It gives blackish colour to masala but the taste and fragrance...,😋😋😋 And I believe it cuts the spikes of the other spices. Last time Dagad fool was not available so I made masala without it...and started using it in Dal for 3 days my family's face was like this😏😏😏 and thenafter I got Dagadfool. I added it to grounded masala and then everyone was like did you buy new masala powder? pehle wala tongue bhe choobh raha tha...and this one is more fragrant nad less spicy..And then I was like ,😁😉😉..🤐🤐🤐 Moral of the story..in Black masala Dagadfool is very very very important! Otherwise you won't get any taaaarif for your recipes..
I'm Rajasthani Rajput and this is the key ingredient of our Laal Maas recipe. Along with this, we add rose pastels as well sometimes. Love the aroma of these spices. But be careful, it should be added in very less quantity. 1-2 flakes are good enough for 1 kg mutton..
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
Is there any other spice you would want me to talk about?
Chef pls tell about chakrimoggu (as told in Karnataka)
Yah sir plz tell which type of cinnamon is good... there is round n 1 is a stick n there benefits
Samundri Jhaag? Paan Ki Jard? Khus Ki Jard? Use of Itr (Attar) in cuisine?
Difference between black pepper and white pepper
Yes chef..about mace and nutmeg
Sir jb se Aap ne a information share ki hai.main hr pulaw ar dalghosht me isko dalti hun bahot hi acchi khushboo aati hai.😊😊Thank you Sir.👍👍👍🌹🌹🌹
Aaj tak to sirf patthar ke sanam hi sune the..... aaj patthar ke phool bhi dekh liye 😄😄😄😄
Jai ho mera Uttrakhand devbhoomi.
🤣🤣🤣
Sirf Uttarakhand me hi nhi hote dhyan se suniye kya kaha unhone
A humary gaun me plant pr hoty the.but kisi ko pata nahi tha.
😂😂😂😂😂
Wow... Its amazing... I have this in my garden and everywhere around me.. And after 20 years i came to know it is also used as spice.. Thanks chef
Wow!...namaskar kunalSir,aapne to spiceska naya gyaan diya.Thanku.
It's my mother's favourite spice .she put it in many dishes and even in Maharashtrian Kadhi . It's magical spice .
This is very aromatic, specially in pulav just jeera tadka &pathar phul &wow
I like how chef kunal bring new n interesting food stuff n explains it. I have not found this kind of series earlier anywhere, straight from the spot. ❣️Amazing work.
Since you and other few chefs like you came out....you people actually gave the food that we eat a complete new backgroud....you show the people that the food that we eat has got its complete history,geography and science....the journey of common things and how it's changed with time.... History and Science has always been my favourite ones and how not food....what you do sir is very amazing,love to watch them and learn form them.🌸🌺
You are great, what a knowledge about ingredients and cooking, that too of all states of India. Thank you Kunalji. 👌🙏🙂
Wow! Never knew we eat Lichen! As a bio student have studied them so much. They are a symbiotic association between algae and fungi....they do photosynthesis bcoz of the algae in them, and fungi gives it support....and btw, they are awesome indicators of air pollution. Lichen does not grow in areas where there is lot of air pollution.
Wow. Thanks for the info 👍
They are pollution indicators.. in class 11 biology book it is clearly given thank u di for such information 🥰
Sir a humary gaun me jiyada tr mango ar jackfruit plant pr bahot jiyada hoti thi but tb humy usk barey me kuch pata hi nahi tha ...thanks sir
Thanks for the information... As this is a living organism... Can we propagate ( grow) them ?
Haan yaaar
Very informative vedio me uttrakhand se hu or mere village m aese flower hote the ab jb village jaungi to in flowers ko nikal k laungi or inka garm masala bnaungi 😍😍😍😍😍😍😍
Thankyou so much sir
bnaya msala bhai
Thanks Chef Kunal ... I am scientist, work especially on this group of organism. I identify them in to different species (taxonomy). In India we have about 2900 species of lichens and in the world about 20000 species. I will use your video in my presentation.
wow. thanks a lot
My mom used it with garam masala nd I loved to eat biryani ND I tried ur hyderabadi dum biryani both veg ND non veg recipe ND it was just awesome thanks❤️❤️
Wow, thanks for information,I have seen these pathar kay phul on the barks of pine trees in our areas but never knew we can use it as masala and enhance the taste.
Wonderful video. Many ppl are unaware of this spice. I have seen and scrapped it from pine trees as I live in Uttarakhand.
Thanks.
I bought this spice not knowing its taste but loved its smell! After watching your vid I love this spice even more. Thank you chef 😊
Same here .... I have bought this spice.. it's lying in my fridge.. don't know in which dish I should put🤔
I've had this at home, but never knew how to use it or didn't know what they were...
Thank u for the explanation 😀
Thank you for sharing this. I always wanted to know about stone flower.
Thanks for this awesome video. I had been using it for years without even knowing what it is and where it came from. I always add it to biryanis and masala chicken curry. It lends and amazing flavor.
From uttarkhand.... I used to collect it from forest during my childhood...😊
Came to know about it's use as spice when I want Maharshtra for my post graduation.... Thanks for the detail sir..
Hi, how and where can i buy it ?
I am in Canada and I just found it on tree, it’s in my hands!!!
Wow!!
There are toxic varieties of lichens. Please be careful.
store it as much as you can😆
Good 👍
Kalpasi is such an exotic spice. Its a lichen that you peel off a tree, and then you can cook it. I find that so fascinating. I wish I could understand the video. If there were subtitles that would be great but I can just listen to the Hinglish and pick some of the english words lol.
Sir really I dontknow now I came to know .wonderful sir my fourite smell in spices . I loved it
An important spice in Hyderabadi cuisine and shami kabab . Thanks for showing us the source and enlightening us .
Actully this is the symbiotic form of fungus and algae.... and these are pollution indicator.... wherever pollution is less there this lichens grows more in number....
Wow thanks for the info
Yes it's available in araku (A. P)
Great information
Interesting info....I am in the US and will definitely look for it since there is less pollution here compare to India.
Only Biology students know this
Wow kunal superb first time life me ye spice ugaa huva dekhne ko mila thanku so much
Kunal sir, your personality is so sweet and simple, and your way of explanation is so easy. It really inspired me in cooking and making my recipe videos. Thank you🙏
Wow, meri pasand kitni achi hai mere sare chef best on knowledge hai🌷
Wow uttrakhand ...I am also from uttrakhand (Dehradun)
Sir...I'm from Uttrakhand...from my childhood mene ese dekha h...but nearly 2 years back mene masalo k saath dekha...I'm shocked....ye khane me use hota h....
Thank you Chef for this video. It helped me with the right information to use this spice. Actually I have it in my kitchen but didn't get any idea how to use it. Now I can use it in my cooking. ❤️
Thank u so much sir. I am using this spice for so long but didn't knew it great this way.
A great chef isn't who only teaches to cook but also who explains all about cooking
But here, he just explained, and didn't show how to cook it actually. :-)
Thanks sir for sharing such a wonderful knowledge I m from Uttrakhand and I will try it in my curry
It also goes very well with rice or pulav.. my mom used it all the time
Apki awaz bht sweet hai. Usually mai sare videos 2x speed p dekhti hu but apki voice mjhe bht achi lgti or mai hmesa normal mode m dekhti hu apke videos ❤ just to listen ur voice
Lichen is a composite organism. It represents a symbiotic relationship between algae and fungi which is beneficial for both
Very very nice thank you. மிக மிக அருமை பதிவுக்கு நன்றி நண்பா
Wow ! Beautifully explained. We use so many ingredients but knowing the basic details makes it even more interesting. You are a Master Chef and your profound knowledge and expertise proves it. Thanks a lot sharing this wonderful information.
Thank you sir aapne itna waqt nikal kar itni information di humare yaha masale me use karte hai pathar ke phool❤
Thank you chef for sharing such a wonderful info about this spice .
I use it in my veg biryani 😁
Best way to share the importance of dagad phool n how it grows. I love cooking.. I like your vegeterian dishes...
In sambalpur (Odisha),we all add this masala while making masala for sabji or anything. Seeing this being used since my grandma time...It enhances the flavour of masala manifold..
Odia kana kuhanti aeita ku
This is called shailaja in odia.
@@Died2234 this is not katha chhatu.
@@Died2234 this is not wood 🍄
Chabela b bolte Hein odia mein
yeh bahut hi healthy spice hai sir very useful n tast barata hai food ka.
OMG! I didn't know where this comes from! Thank you for this information chef Kunal🙏
Thank you for sharing valuable treasure of spices knowledge, it is very interesting to learnt from you that we can add in mostly all recipe.
Thanks Kunal ... glad you’re exposing this little known Chettinad spice to folks
What is called in Bengali?
Pulaw ar dalghosht me isko use karny pr khsboo bahot hi acchi aati hai.👍👍👍👌👌👌
It's a very unique and interesting to know about this..😊
Bahot khub
Bahot shukriyah
Muje to aaj pehli bar pata chala ke eysa bhi kuch masala hota hay
I'm from Hyderabad and we use it very often in making biryani, chicken curry etc
Biryani me ye kis time use hota hai?
Explain plz
Biryani me use nahi hota bhai.
Haan nahari/paya aur is tarha ki curries me use hota hai.
Pather ka gosht also
@@socialpakistan1601 garam masala mein use karta hai
Thankyou so much Kunal sir..I could never knew about it. Until you have explained it. It is grown in my garden, now I know what to do with it
Well pronounced Kunal Kapur. Thats how we pronounce in Tamil "Kalpaasi" . Well done. We love our language as much as our food. We use it widely but mainly in Chettinad cuisine. This is very good informative video. I hope you will travel all over India and the world promoting spices which are medicines .
Bahut achchi video banai .dil khush hogaya .bahut achchi jankari.jitni tarif kare kam hai.
Lichen is combination of algae and fungi
It's a symbiotic relationship
Algae make food and fungi absorb phosphorous from bark or where it grow
Exactly true I read in 7 th class
Thanks ,dear!
Symbiotic association ☺☺☺
Oh no science i am out
It's natural indicator too
Thankyou Kapur sir khoj kar batane ke liye sir ji 🙏
Love it . It is extremely aromatic when you lightly sauté it in oil .
Wahhhh
the best for making salna or kurma
Much impressed.....good job
Waoo... I never knew about this.. it's an interesting fact... amazing video..😀
wow i'm amazed..meine aapke carrot store karne ki thareeke isthamal karke dhekliya hey...☺bohut useful hey...bohot dhin thak carrot fresh rahtha hey..👍👍👍thank u so much chef..🤗🤗
I used to treat such trees as untouchables.... strange never knew it...🤣🤣🤣 great work Sir
same here
kunal ji plss bataiye isse wash nhi krna hai use krne se pehle?
Wow ...love Uttrakhand ❤😘
नमस्कार , मान्यवर महाराष्ट्र मे भी ईसे दगड फुल ही कहते है !
Wow ye humne bachpan mai bahut dekhe hai ye ped par hota hai🙏
Wow! Thank you for sharing. I never knew. This is a great video. I’m sharing this.♥️
Thanks dear for such important knowledge about this spice. I was always wondering about it. Thanks again.
Kunal ;In Punjabi its known as chhad chhadila (ਛਾੜ ਛੜੀਲਾ)।
Dagadphool is its Mararthi name.
I too am an avid researcher of Indian herbs and spices and 've consulted ample of Indian Pharmacopea books. निघंटु शास्त्र।
Connoisseurs know the use of it in pulaos etc. But is to be used sparingly.
Ye Mai bhi use karti hun 🥰 it's my favorite spice ❣️
Yaah sir ji I know it an in fact I will use it in masala rice and also biriyani with other spices.. Like dry cocum,badi ilachi,tej patta,long,Kali Mirch extra
It taste awesome when use in maheqaliya hyderabadi dish
I have seen it growing but didn't know it's that spice. Such an interesting way to explain. Love your video Kunal!
Ye toh tree ke skin ke upar fungus aaya hai jaisa diktha hai lakin har Maharashtrians must and favourite spice mix hai, Nature be bahuth kamaal ka hai thanks alot Chef for this good information 😃
A great learning experience. Thank you so much for this enlightenment.
Bahut hi useful jankari di he sir ne jo abhi tak hame pata nahi thi
How about a series on leafy vegetables all over india and also various flowers cooked all over india
Yes,it gives very nice flavour to masoor ki daal too,i used it.
Wow.....super ji....thankx a lot for the video.
कुनाल जी नमस्कार
I have lots of this in my backyard. Thanks for the info
Thank you chef for mentioning in Tamil as well 😍
Mr. Kunal after viewing this video i opine that you should make on Indian spices and other spices giving details how one should use it. Trust me this will be a valuable documentation.
I just love this explanation segment more than recipes
Wow kunal sir food ke sath sath itni interested baate kon batata hai hame Aapke cooking skills ke sath aapki knowledge Ka bhi fayda milta hai.
In Allahabad we call it charila, and used it in pulao and tehri. It is extremely aromatic.
Chiraita,u mean to say
@@vivektripathi8892 no chiraita is different. we call stone flower as charila and in other places known as chabila.
@@duskyme ok
Hame bhi charila.. Hi lag lhaa hye.. Ye hm log ahami qbab me istemal krte thye.. Aor ye hm log bhi allahabad me hi istemal kia hye..
I love kunal n you should explore in whole of India n also advise Govt to grow in open field area n also govt should stop farming area conversion.For properties villas,buildings etc etc .😊
It grows on Maple trees in canada also.
I feel very informed today! Thank you chef 🙏
I m not going to order this..!!!
It is found abundantly here on trees near my house ✌️✌️ Himachal 🥘
good but careful all are not edible
@@santhoshks4810 okay we don't eat it....
@@santhoshks4810 hume aata hai inko identify karna
Really surprise and happy about the information given by chef about stone flower
Lucknow and eastern UP me ese chhadila [ छड़ीला] kahte hain
I m from uttarakhand, but mjhe bhi ab pata chala ki ise food mai use karte hai.. Uttarakhand mai ye bht dekhne ko milta hai😊😊
First time l hear about this masala.
Pathhar ke sanam suna tha, pathhar ke phool paheli baar suna...
1/2 kg masala mein upto 10 GMs is enough!! It gives blackish colour to masala but the taste and fragrance...,😋😋😋 And I believe it cuts the spikes of the other spices. Last time Dagad fool was not available so I made masala without it...and started using it in Dal for 3 days my family's face was like this😏😏😏 and thenafter I got Dagadfool. I added it to grounded masala and then everyone was like did you buy new masala powder? pehle wala tongue bhe choobh raha tha...and this one is more fragrant nad less spicy..And then I was like ,😁😉😉..🤐🤐🤐 Moral of the story..in Black masala Dagadfool is very very very important! Otherwise you won't get any taaaarif for your recipes..
Agree with u
Kunnal sir aap itni aachi knowledge kha Say milti ha ur too chief and good teacher 🙏👌👌👍
I love this spice chef!! I use this in my cooking for different dishes !! It’s smells so good !!
How do you use it? Can you share any recipe ideas?
@@NehaPadhi use in nonveg dishes like kali mirch or clove in oil smells very different
Can we use it in making pulav?
@@p.d17 yes
Mujhe aaj hi PTA Chala ki ye spice hota h thnx sirr ...Ye hmare yaha bahut milta hh .... @
I have seen this kind of layer on tree barks. How can we b sure it's the dagad phool
I'm Rajasthani Rajput and this is the key ingredient of our Laal Maas recipe. Along with this, we add rose pastels as well sometimes. Love the aroma of these spices. But be careful, it should be added in very less quantity. 1-2 flakes are good enough for 1 kg mutton..
सर मै भी अलमोडा से हूं बचपन मे हम हाथों मे महेनदी लगाते ये पत्थर के फूल का
Main Pauri Garhwal ki hoon hum bhi mehndi lagate the isse
Exactly bro bhapan mai gaon mai maine bhi dekha tha
Han humne bhi lagai h bachpan me
Hum b lagate the ye to PTA he nhi that ki spice hai
Really hum b yahi karte the