CHAREELA

Chareela (also known as Charila, Chadila, or Pathar Phool) is a medicinal lichen (Parmelia perlata) widely used in South Asian and Ayurvedic cooking as an aromatic spice. When roasted in oil, it releases an earthy aroma used to flavor rich meat dishes like Nihari, Biryani, and Paya. 

Common Names

• Urdu: چھڑیلہ (Chareela / Charila)
• Hindi/Sanskrit: Pathar Phool / Chadila / Shaileyam
• English: Stone Flower / Rock Moss 

Culinary Use

In its raw state, chareela has almost no smell or flavor. To bring out its signature earthy, smoky aroma, it must be gently roasted in a little ghee or cooking oil before being added to your gravy or masala blend. 

Health Benefits

In traditional medicine, it is highly valued for its natural properties: 

• Digestive Aid: Helps improve digestion and soothe stomach issues.
• Urinary Tract: Acts as a natural diuretic and is traditionally used to help flush out kidney stones.
• Anti-inflammatory: Used as a poultice to heal wounds and reduce skin inflammation.