Kalpasi

Flavor and Aroma:

• Flavor: Kalpasi has a powerful, earthy, and somewhat woody flavor with hints of mossy or forest-like elements.

• Aroma: When tempered in hot oil, it releases a strong aroma similar to star anise but more intense.

Culinary Uses:

• Seasoning: Kalpasi is used as a whole spice in various Indian dishes, particularly in South Indian cuisine.

• Curries and Gravies: It is a key ingredient in Chettinad cuisine, adding depth and a unique flavor to curries and gravies.

• Spice Blends: It is an integral part of spice blends like Goda Masala in Maharashtrian cuisine, Potli Masala in Lucknow, and Nalumani Podi in Kerala cuisine.

• Pulao and Biryani: Used in dishes like pulao and biryani to enhance their flavor.

Storage:

• Shelf Life: When stored in a cool, dry place in an airtight container, Kalpasi can last for several months.

• Conditions: Keep it away from moisture to maintain its quality.

Kalpasi is a lesser-known but highly valued spice in Indian cuisine, known for its unique flavor and aroma. It adds a distinctive earthy depth to dishes and is an essential ingredient in various regional spice blends.