Description

Dagad Phool is the Hindi/Marathi name for Stone Flower, a unique spice used in Indian cooking, especially in Maharashtrian and South Indian cuisines.

Often combined with whole spices in tempering (tadka)

Used in spice blends (masalas) for earthy aroma

Must be used sparingly due to strong flavor.

Health Benefits (Traditional / Ayurvedic)

Considered digestive and carminative

Believed to have anti-inflammatory and antimicrobial properties

Used in traditional medicine for stomach disorders.