| Spices of Kerala |
Kerala was discovered to be the spice garden of India by as early as the 3rd millennium BC and this has had a huge impact on the lives of people over here. People from all over the world came to Kerala in search of these spices and ended up sharing their culture and religion with the Keralites eventually shaping the history of Gods Own Country. Wars were fought in aromatic conquests. Cinnamon and Cardamom were Kerala's first produce that lured foreigners. Soon we became famous for Pepper (Black gold), Cloves, ginger and nutmeg too.
Kerala's association with spices till date remains as strong as ever. Thriving trader here deals in pepper, cinnamon, cloves and cardamom and also exotic spices like vanilla. The high ranges of kerala give you an opportunity to see and smell this treasure chest of spice. The spice markets over here are must visit to experience the feel of spice commerce and grab some for yourself too. Here we have complied a list of Kerala's most famed spices
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 Pepper (Kurumulag)
Earlier referred to as 'Black Gold', this king of spices is probably the best-known of spices from this part of the world. Kerala has since time immemorial reigned in the production and export of this exotic spice. The spice is grown as a creeper on a strong tree. The three varieties available are White pepper, Black pepper and Green pepper. Pepper has use as a food preservative and is indigenously used as medicine. The juice of the leaves, and infusion of the seeds are used as antidote to arsenic. The finest quality with its aromatic effects is used for flavouring.
 Cardamom (Elakka)
Used popularly to pep up food, one of the most highly priced spices, Cardamom is also called the 'Queen of Spices'. There are five to six black seeds within a small, elongated casing that is about 1-2 centimeters long in cardamom plant. The biggest cardamom market in the world is located in the spice town called Kumily which is very close to the Thekkady. Cardamom has a big role to play in the ethnic cuisine as a flavor agent. It is used in meat and fish as well as payasam. It is also popular as a flavor agent for tea, coffee and is used in many sweet dishes. Cardamom has use in traditional medicine.
 Clove (Grambu)
With its strong perfume and hot and piquant taste, clove has over the years found use in many cultures. Earlier it was in as much demand as pepper was. Being an effective preservative, it is used to safeguard perishable food, over a period of time. It is also used for its purifying and sterile properties. It is also used as a flavouring agent in meat based dishes. Clove oil has found use by dentists and clove essence is used in the manufacture of toothpastes and mouthwashes.
 Cinnamon (Karugapatta)
Cinnamon is the bark of a tree when dried and produces a penetrating aroma. Cinnamon with its sweet fragrance and spicy flavor is a major culinary ingredient in this part of the world. It is called 'Dalchini' in Hindi. The best cinnamon is believed to be from Sri Lanka and the Malabar Coast of Kerala comes second. Cinnamon is thick, strong piece of wood that is usually difficult to break. Through out the world, this spice is used in pastries and puddings. In India, cinnamon is integral part of masalas. Cinnamon is also widely used in perfumery and cosmetics
 .Vanilla
Vanilla is a creeper that flourishes in heat and damp shade. A month after the vanilla flower is pollinated; there appear green pods, which when treated for several months gives a remarkable fragrance. Vanilla is commonly used to flavour ice cream because of its sweet and natural fragrance. Desserts and cakes also benefit from a pinch of vanilla. Since its fragrance is of mild variety, it also adds a subtly delicious flavour to salad dressings. The second costly spice in the world after saffron, it has great commercial value and farmers in Kerala choose to grow this spice other than the traditional ones
 Nutmeg (Jathikka)
The Indian name of Nutmeg is 'Jaiphal'. This seed is slightly bitter or lemony in taste and has a delicate aroma. The ripe fruit from the 60 feet tall tree is split into a brown stone like seed and a soft red peel or membrane. The seed is the chief spice. The membrane has a more intense flavour and is dried for use. Nutmeg is grated just before use so that the flavour is not lost. It is delicious to have with fruits such as apple, pear and banana and it is often used in tarts and pies.
 Turmeric (Manjal)
Indian turmeric is considered the finest quality of the product and the Alleppey finger turmeric is a popular variety found in Kerala. Turmeric is the cheapest and most easily available antiseptic. Referred to as 'Haldi' in Hindi, it is actually the dried rhizome of an herbaceous plant closely related to ginger. With a rather strong taste only a pinch of this added for culinary purposes. It is the medicine for a lot of ailments. A sore throat is often dealt with turmeric mixed with warm milk. Its antiseptic properties also make it popular as remedy for all skin problems and other beauty tips.
 Ginger (Inji)
Cultivated in India and used as a fresh vegetable and also marketed as a dry spice, Ginger is easily among the most famous spices known to the western world. Although the product is grown all over the country, Kerala with its rich alluvial soil and favourable climatic condition supposedly grows the finest quality of ginger in the world. It is also grown easily in kitchen gardens. Ginger is an unavoidable ingredient in many dishes in an Indian household. An effective cure for stomach based problems, ginger is used as a paste for wet curries and in chopped form in solid dishes. In Kerala, large quantities are used to make Injipuli, the ginger tamarind chutney that is one of the items in Kerala Sadya. There is also some powdered dry ginger in some varieties of payasam.
 Chilli (Mulagu)
Chilli is an indispensible part of Indian food. The Indian name of chilli is 'Mirchi'. As it turns out this was introduced in India by the Portuguese. The fruit comes out in a variety of colours like red, green, yellow and black and also in a range of shapes like elongated, pointed, round or blunt. The red and green ones are very popular for culinary use in Kerala. An explosive variety of chilly exclusive to Kerala is the 'Kandhari'. Such varieties of chilies are used in chutneys or to lend zest to bland dishes like tapioca. The red variety because of the effect of its strong pigment makes all dishes which use it have a tinge of red colour. In dishes like as 'fish vevichathu' the gravy is almost entirely made up of red chilli paste
 .Tamarind (Puli)
Known popularly as the Indian date, this product is both sweet and sour and the tree in a native of tropical conditions. This is a common culinary ingredient and it goes well with meat and chilies. Sambar, a famous curry in south India has it has the major ingredient. Tamarind has use as a natural preservative. The medicinal property as a digestive aid also merits mention.
 Curry Leaves (Karivepala)
Curry Leaf has been a part of from the dawn of civilization. Kerala cooking doesn't begin unless curry leaves sputter in thaw wok, it isn't complete unless the tantalizing taste of this seasoning leaf spices the curry. These are small, dark green pointy leaves that grow profusely all over Kerala. There are two varieties. The wild one has less fragrance but the cultivated curry leaf gives off a beautiful fragrance.
Every kitchen – garden in Kerala has a curry leaf tree as the food of the land is heavily dependant on this for the final flourish of Kerala cuisine. The trio – mustard seeds, shallots and curry leaves impart a distinctive taste to the cuisine. It is impossible to describe the aroma and flavour of curry leaves. It's special, unique and utterly delicious.
Curry leaves is not only related to food but it also has medicinal qualities. Many home remedies and Ayurvedic treatments in Kerala contain curry leaves. It's good for nausea, upset stomach and constipation. It is believed to be good for heart and skin disorders. Curry leaves is also said to be a cosmetic aid for lustrous hair and in Kerala, is roasted and added to coconut oil and applied to the scalp.
 Garam Masala – the mixture of spices
Garam masala though not a spice merits special mention in any write up about Indian spices. Garam Masala is a special Indian spice mixture, which are made by blending of thousands of spices that are commonly used in Indian kitchens. Its gives an amazing tang to the cuisine. It bestows a different zest to the cuisine. It includes spices like coriander seeds, dried pepper, cumin seeds, cloves, cardamom seeds, dried bay leaves, cinnamon stick and dried red chilli and many more. There no such specific recipe to make this masalas. The word 'Garam Masala' itself is a Hindi name which means 'hot blend of spices'.
These spices are the priceless treasures of Kerala that makes Kerala cuisine a memorable or a unique gourmet from the rest. Most of the spices are so valuable because they also have medicinal elements in it which has the ability to cure major diseases. So jazz up your taste buds with the zing of Kerala spices!!!
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