The spice is widely used to prepare Indian spice mixes, gravies for Chettinad cuisine, as well as in dishes like , Bombay biryani, and Goan meat stew
Do not confuse this with another ‘stone flower‘ – Didymocarpus pedicellatus – which is a real flower found in the Himalayas and used in Ayurvedic medicine. Dagad Phool is found all year round and the entire plant is used for medicinal and culinary purposes. Looking at the etymology of the name ‘kalpasi’ and the geographically distribution of its usage, the use of the black stone flower seems to have originated with the Dravidian-speaking cultures. It has been used as traditional food by Rai and Limbu communities of East Nepal.
It is also used to reduce pimples and acne considering its anti-bacterial and anti-fungal properties. Like Heeng or Asafetida, Kalpasi is added to food not just to enhance its taste but it is also said to aid in better digestion and gives relief from acidity.