Parmotrema perlatum
| Parmotrema perlatum | |
|---|---|
 | |
| Illustration of P. perlata (bottom) and two other Parmelia species | |
| Scientific classification | |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Lecanoromycetes |
| Order: | Lecanorales |
| Family: | Parmeliaceae |
| Genus: | Parmotrema |
| Species: | P. perlatum |
| Binomial name | |
| Parmotrema perlatum (Huds.) M.Choisy (1952) | |
| Synonyms | |
Parmotrema perlatum, commonly known as black stone flower or kalpasi, is a species of lichen used as spice in India. The species occurs throughout the temperate Northern and Southern Hemispheres. Typically used in meat dishes like nahari(Paaya), Bombay biryani, Goan meat stews, it is also used in vegetarian dishes. It is one of the ingredients in East Indian Bottle Masala, used for cooking Meats, fish and vegetables.
Some of the other names for it include shaileyam in Sanskrit / Gokshura, kalpasi in Tamil, Dagar da Phool in Punjabi, dagad phool in Marathi, Raathi Pootha in Telugu "Kallu hoovu" in Kannada and patthar ke phool in Hindi, "Bojhwar" in northern India.[2]
References
- ↑ Hale ME. (1961). "The typification of Parmelia perlata (Huds.) Ach.". Brittonia. 13 (4): 361–367. doi:10.2307/2805414.
- ↑ patthar ke phool Spice India online
External links
 |
Wikimedia Commons has media related to Parmotrema perlatum. |
Parmotrema perlatum in Index Fungorum
This article is issued from
Wikipedia.
The text is licensed under Creative Commons - Attribution - Sharealike.
Additional terms may apply for the media files.