Stone Flower (Lichen)

Description

Stone Flower (Lichen) (چھڑیلہ)

Charila, also called stone flower or kalpasi, is a soft, grey lichen that grows on rocks and trees. It has an earthy smell and is used both in the kitchen and in Unani tradition.

Quick facts

Below are the ways Charila is valued in desi and Unani tradition. This is traditional and general information, not medical advice.

15 ways to use Charila

1. Nihari masala: Roast a small piece and grind with nihari spices.
2. Qorma masala: Add a pinch to rich qorma masala.
3. Biryani masala: Use in special biryani spice mix.
4. Garam masala: Add a small amount for depth.
5. Hyderabadi dishes: Use in Hyderabadi style curries.
6. Kebab masala: Grind into seekh kebab spice.
7. Haleem: Add to haleem spice blend.
8. Roasting: Lightly dry roast to release aroma.
9. Potli: Tie in a spice bag for slow cooked dishes.
10. Dhooni: Burn a small piece on coal for its smell.
11. Hakeem formulas: Used in some Unani formulas.
12. Small amounts: Use only a little; it is strong.
13. Masala jar: Store ground masala in an airtight jar.
14. Whole storage: Keep whole pieces dry.
15. Guidance: Ask a hakeem for any wellness use.

20 benefits and traditional uses of Charila

1. Special spice: A secret spice in many Hyderabadi and Mughlai masalas.
2. Nihari masala: Part of traditional nihari and qorma masala blends.
3. Earthy aroma: Gives a deep, woody smell to meat dishes.
4. Garam masala addition: Added in small amounts to rich spice blends.
5. Unani tradition: Used by hakeems in many classic formulas.
6. Urinary tradition: Old books list it among herbs for urinary wellness.
7. Cooling nature: Unani texts describe it as balancing and cooling.
8. Natural lichen: A unique plant that grows on rocks and trees.
9. Biryani spice: Adds depth to special biryani masala.
10. Small amount needed: A little piece is enough for a dish.
11. Roast and grind: Releases more aroma when lightly roasted.
12. Dhooni tradition: Burnt in some homes for its smell.
13. Pairs with kebab chini: Used together in royal spice blends.
14. Kebab masala: Used in some seekh kebab spice mixes.
15. Hakeem raw material: Standard item in dawakhana stock.
16. Light weight spice: A small pack goes a long way.
17. Keeps well: Stays good in a dry, closed jar.
18. Clean stock: Sorted and cleaned of dust.
19. Rare flavour: Makes home cooking taste like restaurant food.
20. Traditional pansar item: Sold in desi pansar shops for generations.

Buying tip: Good charila is soft, grey green lichen with a fresh earthy smell. Dark, damp or mouldy pieces should be avoided.

Why buy from Maqsood Herbal Store

We have been in the herbal trade since 2005. Every item is checked for correct identity, colour, smell and cleanliness, and packed fresh after you order. We deliver all over Pakistan within 3 days for a flat Rs 300. You can pay by Cash on Delivery, JazzCash or Easypaisa. Sealed items can be returned within 7 days.

Storage

Keep in a cool, dry place in an airtight container, away from direct sunlight and moisture. Always use a dry spoon.

Please see a doctor

Traditional use is not the same as proven medical treatment. Please see a doctor or a qualified hakeem before using any herb for a health problem, especially if you are pregnant or breastfeeding, giving it to a child, taking regular medicine, or have a long term illness. Stop use and see a doctor if you notice any allergy or side effect.

Need guidance? WhatsApp Hakeem Rizwan Maqsood at +92 301 7531564, daily from 9 AM to 9 PM.

Urdu mein khulasa

چھڑیلہ: مقصود ہربل اسٹور سے اصل اور صاف مال، احتیاط سے پیک کیا گیا۔ کسی بیماری میں استعمال سے پہلے ڈاکٹر یا حکیم سے مشورہ ضرور کریں۔ پورے پاکستان میں 300 روپے ڈیلیوری، کیش آن ڈیلیوری دستیاب۔

Disclaimer: This product is not intended to diagnose, treat, cure or prevent any disease. The information on this page describes traditional use only and is not medical advice.