Kerala Spices
Spices are aromatic substance of vegetable origin, acquired from tropical plants, regularly used as a condiment. In ancient times, they were regarded as exclusive possession of a state or a country. India has contributed immensely at international level with hundred of spices being 
produced in its various region especially Kerala. Its monopoly over these flavoring agents in past was the reason behind rush of western world to Indian subcontinent. It can be a dried seed, root, bark, fruit or a vegetative material used as a food additive with intension of flavoring. Check below the Kerala spices list.
produced in its various region especially Kerala. Its monopoly over these flavoring agents in past was the reason behind rush of western world to Indian subcontinent. It can be a dried seed, root, bark, fruit or a vegetative material used as a food additive with intension of flavoring. Check below the Kerala spices list.Spices of Kerala
Pepper
The oldest of all, pepper is being used extensively all across the world. Arab traders who had a control over the spice trade introduced pepper to the European states. With an added advantage of medicinal values, pepper has been rightly termed as King of Spices.
The oldest of all, pepper is being used extensively all across the world. Arab traders who had a control over the spice trade introduced pepper to the European states. With an added advantage of medicinal values, pepper has been rightly termed as King of Spices.
Cardamom
Cardamom falls under the category of high priced aromatic materials. With age long history in India, the best known variety of cardamom belongs to this miraculous subcontinent only. It’s mild and eucalyptus-like flavor has hooked over many western countries. It is sobriquet as queen of spices.
Cardamom falls under the category of high priced aromatic materials. With age long history in India, the best known variety of cardamom belongs to this miraculous subcontinent only. It’s mild and eucalyptus-like flavor has hooked over many western countries. It is sobriquet as queen of spices.
Clove
Cloves are dried flower bud of tropical evergreen tree Syzygium aromaticum characterized by a special aroma. These reddish-brown aromatic buds are native to Indonesia and find their use in cuisines all over the world. Because of their strong aroma and taste, they are used sparingly. They found extensive use in north and south Indian dishes.
Cloves are dried flower bud of tropical evergreen tree Syzygium aromaticum characterized by a special aroma. These reddish-brown aromatic buds are native to Indonesia and find their use in cuisines all over the world. Because of their strong aroma and taste, they are used sparingly. They found extensive use in north and south Indian dishes.
Cinnamon
It is a spice produced from the inner bark of numerous trees from the genus Cinnamomum and is native to the countries of South East Asia namely, Sri Lanka, the neighboring Malabar Coast of India, and Myanmar. It is both sweet and spicy foods. Its flavor is due to an aromatic essential oil with the characteristic odor of cinnamon and a very hot aromatic taste.
It is a spice produced from the inner bark of numerous trees from the genus Cinnamomum and is native to the countries of South East Asia namely, Sri Lanka, the neighboring Malabar Coast of India, and Myanmar. It is both sweet and spicy foods. Its flavor is due to an aromatic essential oil with the characteristic odor of cinnamon and a very hot aromatic taste.
Curry Leaves
Curry leaves are obtained from a tropical to sub-tropical tree in the family Rutaceae
, the curry tree which is indigenous to India. In Tamil it means – leaf that is used to make curry. Highly valued as seasoning in southern and west-coast Indian cuisines,curry leaves are extremely aromatic. Due to soft texture, these can be eaten without any difficulty.
Curry leaves are obtained from a tropical to sub-tropical tree in the family Rutaceae
, the curry tree which is indigenous to India. In Tamil it means – leaf that is used to make curry. Highly valued as seasoning in southern and west-coast Indian cuisines,curry leaves are extremely aromatic. Due to soft texture, these can be eaten without any difficulty.
Other famous spices in kerala are:
- Ginger
- Turmeric
- Tamarind
- Nutmeg
- Vanilla
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