Stone flower has a bitter taste and almost no smell raw. It has to be sautéed for it to impart its flavour. Stone lends a subtle smoky flavour to dishes it is added too. Ayurveda uses stone flower to cure kidney stones and improve renal functions. Stone flower is also used to cure external wounds and bruises.

Key benefits of stone flower:

• Adds distinctive flavour and aroma — enriching simple recipes into memorable dishes.
• Because flavour is dense, you can use less spice and still achieve strong sensory impact.
• Traditional use suggests it supports digestive comfort when used in tempering.
• Works beautifully in slow-cooked dishes, giving them gourmet-style character.
• Makes spice-driven cooking more enjoyable and varied — encouraging healthful meals with flavour focus.

How to store:

• Store whole stone flower pieces in an airtight container to guard aroma and prevent moisture absorption.
• Keep in a cool, dry, dark place, away from op-area heat or steam.
• Use whole pieces and only grind / crush as needed for stronger flavour release.
• After opening, reseal immediately; avoid exposure to humidity or strong odours.