What is this fungus/lichen in my Garam Masala? (“Trifle”/truffle?)

It seems to be an edible lichen. It looks very like one described online as (black) stone flower in English and dagad phool in Hindi, which seems to be a not uncommon ingredient in various spice mixes; e.g. on the left in this photo from an Indian food blog:

[Edit: photo removed as I’ve just realised the author of that blog specifically requests not redistributing their content. It’s a nice photo + site, though, if you follow the link!]

Having found these names, it’s now not hard to find a lot of websites mentioning it, especially in blogs/forum threads; but I can’t find any site in English that gives much detailed information. Even its purpose in the mix is a bit unclear: some blog commenters describe it as having a unique earthy, mushroom-y flavour; others, as being similar to star anise; Wikipedia even seems to suggest it might just be a bulking agent. (I don’t get any particular scent off it, at least not dry.)

So I think this is probably the right identification; and I’m reassured that it’s not something wrong with the mix; but I’m still quite intrigued, and would love to hear more about this ingredient from someone who knows it better!

This spice is called "Kalpaasi" in Tamilian cuisine. I use it in my chicken gravy, mutton gravy and for few vegetarian recipes too. I use kalpasi when I season some of my chutney varieties. It releases a strong curry smell the moment you add it in hot oil. This spice grows inside water wells absorbing pure air (from what I heard from my aunt when I was very young). If you made Biryani and wondered why you're not getting that "Restaurant Biriyani smell", it means you missed putting some "Kalpasi" when you prepared it. If you wanted to try a distinctive Tamilnadu gravy using kalpasi: http://cooking.jingalala.org/2012/12/pakoda-kulambu-recipe-chettinadu-pakoda-kuzhambu-south-indian-style-gravy-varieties/

Just found out from a friend..its also called Kalpasi or Kallupachi (literally Stone Flower / Moss) in Telugu and is a not so commonly used spice in Chettinad cuisine. So, probably it is not the very generic garam masala (which is more common in the Northern part of India than the South) but something very specific to use in certain dishes, say like the Punjabi Garam Masala. Also hear that it is used in Goda masala, something more common in the Western parts of India (goan and maharashtrian cooking).

This is an edible lichen which is commonly used in Indian spice mixture especially curry masala. I am using this everyday in my kitchen. it gives a very pleasant smell to the curry. About 100gm of this lichen is added to make 750 gm of curry masala powder. Around 10gm of curry masala powder is added to one liter of curry (this is apporximate quantity but it is in this range) so you can imagin how littel quantity is required.

At first I thought those were wood ears, but checking around, they look more like cloud ears. In answer to your question, yes, they are a fungus/mushroom that grows on the sides of trees. I've always cooked with them in Chinese cooking. As for the trifle, I haven't found any connection between wood ears, cloud ears and the word trifle, although depending on who was doing the translation, as you note, truffle could have become trifle, and cloud ears and truffles are both fungi (although the similarity stops there).

The full name is lichen stone flower, in Indian it has many names as, patthar ke phool/dagad phool/kalpasi, and mostly used in North India, Goa and Maharashtra. It is used particularly in kabab dishes namely galauti kabab, kakori kabab and many other dishes, maharashtrian goda masala also have it. It is found in foothills of himalaya mountain, after monsoon, locals collect it and sell/supply.

Yes , black stone flower , a lichen / moss , which only grows where the air is absolute pure . It disappears when pollution starts . I had never known one could use it in food before seeing it in a Hyderabadi grocery . I had used it for natural dying years ago , and the amazing thing was that wool dyed with this moss keeps the forest smell for years .This inspired me towards a special rice dish ; rice in rice-cooker with half water , half rose or orange-blossom-water , hand full black stone flower , cinnamon sticks , star anise orange and lemon peel .... The smell filling the house is unbelievable , as the taste .

I once had a biryani at a Marathis friend's home and the taste was incredible. He mentioned that he used a fungus, specific to his region. For years I had looked for the name and never found it till finally I came across dagad phool randomly. Even Indians are mostly not aware of this - a very region specific spice.

Black stone flower is a lesser known spice from India. It is an essential ingredient in South Indian Chettinad cuisine. Known as Dagad Phool in Hindi and Kalpasi in Tamil, Black stone flower transforms a dish with its unique flavour. You can read more about it here: http://www.mangalorespice.com/Products/Spices--Dry-Fruits-Spices/M-Spice/Black-Stone-Flower/pid-3761069.aspx

????? ????? ??? ??? ???? ????? ??? ??????? ??? ????? used in purely non-vegetarian dishes. This type of food famous in Vidarbha region.

Dagad Phool: http://www.mamtaskitchen.com/board/showthread.php?thread_id=9512