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Kalpasi 50 G
SF No 82/1, C.M.Nagar, Vilankurichi Road, Ganapathy,641006CoimbatoreIN
Tranz Dot Net
SF No 82/1, C.M.Nagar, Vilankurichi Road, Ganapathy,Coimbatore, IN
+919150054843https://www.tranzonline.com/s/62205da82dfd7a45750f8530/6576ad5feb85e1fcfa2becc1/tranz-dot-net-logo-png-480x480.png"[email protected]
63d3d62d68d1a200197f3725Kalpasi 50 Ghttps://www.tranzonline.com/s/62205da82dfd7a45750f8530/63d3d62e68d1a200197f3729/51qlpdyabzl.jpgBlack stone flower also known as Patthar ke phool,kalpasi in Tamil, Dagar da Phool in Punjabi, Dagad phool in Marathi, Raathi Pootha (Banda puvvu) in Telugu "Kallu hoovu" in Kannada and Patthar ke phool in Hindi, "Bojhwar" and "Chadila" in northern India,has an incredible flavour enhancing effect when added to dishes during cooking. It has a strong earthy aroma and a very dry, light fluffy texture and feels to it. When used in small quantities, it imparts a strong aroma and flavour to the preparation. For better results, it should be roasted in a little oil to release its full aroma. It took your pav bhaji flavour to another level. It is widely used in Chettinad cuisine,in making Goda Masala,Maharashtrian Kala (Black) masala as well as Lucknawi Potli, East Indian Bottle Masala, Malvani Masala and even North Indian Garam Masala,As a soup thickner,In Nalli Nihari and Biryani, It has a strong earthy aroma and a very dry, light fluffy texture and feels to it. When used in small quantities, it imparts a strong aroma and flavour to the preparation. For better results, it should be roasted in a little oil to release its full aroma. It took your pav bhaji flavour to another level. You can t crush or grind it - instead, it should be torn down like cellophane tape. Store in a cool and dry place, avoid using a wet spoon to handle this product.102
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Kalpasi 50 G

SKU : 102
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Black stone flower also known as Patthar ke phool,kalpasi in Tamil, Dagar da Phool in Punjabi, Dagad phool in Marathi, Raathi Pootha (Banda puvvu) in Telugu "Kallu hoovu" in Kannada and Patthar ke phool in Hindi, "Bojhwar" and "Chadila" in northern India,has an incredible flavour enhancing effect when added to dishes during cooking. It has a strong earthy aroma and a very dry, light fluffy texture and feels to it. When used in small quantities, it imparts a strong aroma and flavour to the preparation. For better results, it should be roasted in a little oil to release its full aroma. It took your pav bhaji flavour to another level. It is widely used in Chettinad cuisine,in making Goda Masala,Maharashtrian Kala (Black) masala as well as Lucknawi Potli, East Indian Bottle Masala, Malvani Masala and even North Indian Garam Masala,As a soup thickner,In Nalli Nihari and Biryani, It has a strong earthy aroma and a very dry, light fluffy texture and feels to it. When used in small quantities, it imparts a strong aroma and flavour to the preparation. For better results, it should be roasted in a little oil to release its full aroma. It took your pav bhaji flavour to another level. You can t crush or grind it - instead, it should be torn down like cellophane tape. Store in a cool and dry place, avoid using a wet spoon to handle this product.

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