The spices of Kerala date back to thousands of years in the history of the state. Over the past few centuries, Kerala has secured a favorable position in the global spice market with its variety of spices in terms of both quality & quantity. The climate of Kerala is ideal for the cultivation of wide variety of rich spices.
Being bestowed with Kerala as its rich spice bowl, no country in the world produces as many varieties of spices as India. Kerala, often called the “Land of Spices” is a magical place that has been gifting the rest of the world; flavor, fragrance and colour for many centuries.
There is a wide variety of Spices grown in Kerala. Not only do these spices enhance the taste of the food, but they also help keep the body healthy and help cure many health-related problems.
Known as Black Gold, pepper, thrives in Kerala due to a combination of natural advantages. This wrinkly black spice is the most celebrated of all the spices of Kerala. Known for its pungent aroma, the Cinnamon is integral to masalas (spice mix used for cooking). Historical records cite that Cinnamon from Kerala was used in embalming the dead bodies of the Pharaohs and in the manufacturing of perfumes and holy oils. Rightly called as the 'Queen of Spices' cardamom is one of the most exotic and highly prized of spices. It has a very pleasant aroma and flourishes well on the cool, shaded slopes of the Western Ghats in Kerala. A common spice of Kerala, clove is the dried floral buds of Eugenia caryophyllata. Clove is one of the key ingredients of garam masala (spices in varying proportions, roasted and powdered and used for cooking).