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Description
Chadila / Stone Flower Lichen
Chadila / Pathar ka Phool (छड़ीला) is a culinary/traditional lichen sold as Stone Flower.
Product at a Glance
| Botanical Identity | Parmotrema perlatum (legacy trade synonym: Parmelia perlata) |
| Plant Part | Lichen thallus |
| Forms | Natural Lichen, Lichen Powder |
| Pack Sizes | 100 g, 200 g, 400 g, 900 g |
Identity & Buying Clarity
Modern lichen taxonomy commonly uses Parmotrema perlatum, while Indian trade and older literature widely use Parmelia perlata. Both names are retained for entity resolution, with the lichen nature made explicit.
Names in Different Languages / Systems
| Hindi_Trade | Chadila, Charila, Pathar ka Phool |
| English | Stone Flower, Black Stone Flower |
| Current_Botanical | Parmotrema perlatum |
| Legacy_Name | Parmelia perlata |
Traditional Context
Chadila is used as a spice/aromatic lichen in regional cooking and traditional systems. The old liver, epilepsy, uterine, pain and fixed-dose treatment recipes are removed.
Ayurvedic Property Status
Not published because no exact authoritative Ayurvedic RGVP profile for this lichen thallus was verified.
Form & Purchase Decision Support
Natural lichen and Powder variants are available.
Quality & Storage
Natural lichen is light, irregular and can vary in grey-brown shade. Keep dry and free from excess dust and moisture.
Important Precautions
- This is a lichen, not a flowering herb or 'flower' in the botanical sense.
- No liver, epilepsy, pain or menstrual treatment is promised.
- Use as a culinary/traditional ingredient according to appropriate guidance.
Why Buy From Jadibuti Store?
- The modern and legacy botanical names are reconciled.
- Lichen thallus and Natural/Powder forms are clearly stated.
- Actual product form and pack sizes are stated clearly.
- Unsupported disease claims are excluded.
Frequently Asked Questions
What is Chadila?
A lichen commonly called Stone Flower or Pathar ka Phool.
Is Stone Flower actually a flower?
No, it is a lichen thallus.
What is the botanical name?
Modern sources commonly use Parmotrema perlatum; Parmelia perlata is a legacy trade name.
What forms are available?
Natural and Powder.
Why preserve the old URL?
The page already has useful Chadila search equity.
Is it used as a spice?
Yes, it is used as an aromatic culinary ingredient in regional cooking.
How should it be stored?
Keep airtight and dry.
Reference note: Modern lichen databases use Parmotrema perlatum; Indian commerce and older references commonly use Parmelia perlata.
Disclaimer: This page provides product identity, buying information and traditional-use context. It does not diagnose, treat, cure or prevent disease.
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