Dagadphool, also known as 'Dagad Phool' or 'Kalpasi,' is a distinctive spice that contributes to the rich flavors of South Indian cuisine. Originating from the dried flower buds of the black stone flower plant (Parmotrema perlatum), Dagadphool is used in 'Goda Masala' and adds depth to South Indian biryanis and curries. It is believed to offer digestive benefits.