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Home » Spices of Kerala
Spices of Kerala Kerala spices have gained wide acclaim across the globe for their aromatic smell and flavor. Kerala holds pride in being the hub of spice trade in India for nearly thousands of years now. History suggests that the ancient Musiris port in Kerala attracted traders from all over the world to its renowned spices centuries ago. In fact, the desire to control the spice trade from Kerala could also be termed as one of the primary reasons for the western colonization in India. Kerala continues to be a major contributor to the international spice trade over the last decade that stands at a remarkable 500,000 ton prized at nearly $1500 million.
Some of the most popular Kerala spices that have brought pride to the tiny state are mentioned below. Pepper (Piper Nigrum) Kerala is renowned the world over for being the major producer and exporter of pepper, better known as the ‘King of Spices' across the globe. Pepper is grown along Kerala's lowlands and high ranges and is available in an exotic variety like Malabar Garbled , Tellichery Extra Bold , Karimunda , Kuthiravally and Arakkulam Munda . Pepper is used in medicine as a carminative and a stimulant of gastric secretions. Small Cardamom (Elettaria Cardamomum Maton) One of the oldest found spices in the world, cardamom is largely grown in Kerala, Tamil Nadu and Karnataka. Available in Alleppey Green Extra Bold (AGEB), Alleppey Green Bold (AGB) and Alleppey Green Superior (AGS), cardamom is widely used to provide a rich flavor to food preparations across the world and is also a major ingredient for perfumes, health foods, medicines and beverages. The unique flavor of Kerala's cardamom finds great demand in Middle East, Russia and Japan. Large Cardamom (Amomum Subulatum Roxb)The fruit of large cardamom is about four to six times bigger than that of a small cardamom. India bags the monopoly in the production and export of this legendary spice that is largely used to flavor rice, meat dishes, beverages and sweets. Large cardamom is mainly grown along sub-Himalayan ranges that include Sikkim and Darjeeling. The major varieties of the spice like Ramsey , Golsey , and Sawany enjoy popular demand in Pakistan, Afghanistan, Singapore and UK.Clove ( Eugenia Caryophyllus) One of the indispensable spices of local preparations in Kerala, cloves are widely grown across the state. It takes nearly 7-8 years for flower buds to appear on the clove tree after it has been planted. Once the unopened flower buds change their color from green to pink, they are plucked and left to dry for 4-5 days until their color turns crisp and dark brown. Cinnamon ( Cinnamon Zeylanicum) Another favorite in Kerala cuisine, cinnamon is widely used to give a special rich flavor to the dishes. The plant is harvested in May and November every year, after about 3 years of planting. The bark of the plant shoots is split up when the crop is harvested and is then allowed to dry for about 2-5 days. The dry bark is then packed in the form of bundles and readied for trade while its leaves and twigs are used for oil extraction. Ginger Although ginger is produced across India, Kerala is acclaimed to be home to the finest quality ginger, thanks to its warm humid climate and rich soil. The oldest known Oriental spice in Europe, Indian ginger is available both as a fresh vegetable and a dried spice. The dried ginger is better marketed as Cochin Ginger (NUGC) and Calicut Ginger (NUGK). Ginger is demanded by countries like Middle East, USA, UK and Netherlands in a number of different forms like oils, oleoresins, fresh ginger in brine, pickles, candies, syrups and dried powder form. Turmeric Also known as “Indian saffron” owing to its bright yellow color, turmeric is commonly used in Kerala to add natural color and rich spicy flavor to the dishes. Besides, it also finds place in a number of medicines and cosmetics. Kerala is home to one of the most popular varieties of turmeric called Alleppey Finger . Indian turmeric is also exported in the form of dried powder form and oleoresin to a number of countries across the world. Tamarind India proudly stands today as the only commercial producer of tamarind which is undoubtedly an essential spice for every Kerala preparation. Tamarind finds great demand from West Asia, Europe and America as a vital ingredient in Worcestershire Sauce. Tamarind spice is also available as pulp and juice concentrate where it is used in cool beverages, seafood and a wide array of other dishes. Nutmeg The most famous spice cultivated across the state of Kerala, Nutmeg is naturally one of the most important components of cooking in Kerala. The moist tropical weather of the state is perfect for the growth of this plant that needs to be pollinated by a male tree nearby. Though the tree is ready for commercial use only after 10 years of planting, its fruits start developing by the fifth or sixth year itself. Nutmeg's seed and its reddish fiber are vital ingredients for a number of medicines. Curry Leaf The most popular and widely used spice in almost all South Indian kitchens, curry leaf is an absolute must for an aromatic and appetizing dish. The plant is commonly grown in almost every home in Kerala and is daily used to add that special finishing touch to the preparations. Vanilla Being a tropical orchid, Vanilla is mostly grown in uncleared jungles that allow it to receive ample filtered sunlight ideal for its growth. The plant basically requires a relatively warm climate coupled with regular rainfall. Vanilla is essentially a creeper and needs proper support going up to a height of 135 cm. Its bean gains full maturity in 10-12 months and the flowers start appearing by the third year after sowing. The pollination for Vanilla is best done from 6 a.m. to 1 p.m.
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