Kerala Spice Pack

History has documented the arrival of the Chinese, Arabs, and European powerhouses such as the British, the Portuguese, and the French to the shores of the Malabar coast of Kerala for its vast array of spices. Spices are an important component of the history and culture of Kerala. Kerala is home to a variety of spices such as pepper, clove, cardamom, cinnamon, ginger, nutmeg, turmeric, etc.

The spices of Kerala date back thousands of years in the past of the state. Kerala gained popularity around the world solely based on goodwill and reputation brought into the state due to its monopoly over spices. In the previous 10 years, the international spice trade has flourished and risen to around 500,000 tonnes of spices. It is estimated that a large chunk of this trade is from Kerala.

The warm and humid climate of Central Kerala, the chilly hill stations with soil rich in vital organic matter, and the appropriate amount of rainfall contribute to the large production of spices in the state. Spices cater to the unique and distinct flavours which shape the culinary specialties of Kerala.

We provide you a collection of spices that are exclusively grown and cultivated in Kerala for all your culinary and medicinal needs. Our Kerala spice pack consists of several spices, they include:

Black Pepper: Considered as one of the supreme peppers in the world, these berries are grown in the Piper nigrum trees found in the Western Ghats of Kerala. Tellicherry Black Pepper is one of the most sought-after spices in the world due to its complexity and versatility. Black Pepper has a sharp and pungent aroma while maintaining a spicy and warm flavor. Black Pepper is popularly used as a source of flavoring in several cooking styles all over the world. It is coated onto meats to add depth to their taste. It is also added to popular beverages such as tea to enhance their flavor. It is also rich in vitamins and antioxidants which help in protection from diseases.

Cloves: Cloves are the most well-known spice in the group of spices known as “flower spices,”. Cloves have a warm and pungent aroma while maintaining a strong sweet flavor. It is an excellent flavoring agent for savory dishes as well. Their sweet flavor is used to enhance food items such as cakes, cookies, sweets, and add depth to items such as sauces and soups. Their antiseptic and antibacterial properties also allow them to play a major part in medicine, especially oral and nutritional medicine.

Cardamom: One of the most highly coveted spices in the world, the Queen of Spices are grown on the slopes of the Western Ghats of Kerala. Green cardamom has an aromatic and piney aroma while comprising of a spicy and minty flavor.. Green Cardamom is used as a key ingredient in Indian and Middle Eastern cuisines for savory recipes. It is added to items such as pastries, desserts, poultry dishes, etc. Cardamom contains various nutrients that help indigestion. It is mixed with other spices to gain relief from stomach issues such as nausea and vomiting

Nutmeg: Malabar Nutmeg is a universally used spice as it is used throughout several cuisines around the world. Nutmeg and mace come from the same fruit. Nutmeg has a warm and fragrant aroma while having a sweet and piney flavor. Nutmeg is available in the grounded and whole form. Nutmeg is also grown in the south Indian state of Kerala. This spice adds its unique flavour to dishes such as muffins, sweetbreads, cookies, pies, soups, stews, etc. It is rich in several nutrients such as potassium, iron, magnesium, and copper thus making it an excellent source in fighting diseases.

Nutmeg Mace: Mace is considered the refined older sibling to the nutmeg. The aroma is mildly nutty and warm while the flavor is predominantly sweet with a hint of strong bitterness towards the end. Mace is typically used in high-fat foods such as sauces, puddings, cheese dishes, and meat products. Mace is also a key component in pickling various spices. Mace is typically used in high-fat foods such as sauces, puddings, cheese dishes, and meat products. Mace contains a variety of nutrients such as copper, vitamin B6, calcium, and dietary fibers.

Cambodge: Native to the Western Ghats of Kerala, the Cambodge is sourced from the Garcinia Cambogia trees. Cambodge is typically used to enhance flavor to dishes. It contributes a pleasant sourness with hints of sweetness and a slight trace of smoke. It is also usually substituted in place of tamarind in dishes as they share the same properties. It is also used as a souring agent in industry-grade products. Particularly in the southern region of India, it is used to enhance and highlight flavor in the curry style of cooking. Cambodge is found to reduce stress levels, blood sugar levels, and regulate cholesterol.

Tamarind: The sour and sweet fruit of tamarind is also popularly known as Indian Date. It is believed to have originated in Asian and North African regions but it has largely grown in India since the turn of the century. The spice grows excellently in Kerala because of its tropical climate. It is an important ingredient in several Latin and Asian dishes. Tamarind is used in cooking seafood items, cool drinks, snacks, desserts, and vegetarian dishes. Tamarind contains several antioxidants that can protect against diseases such as cancer, heart diseases, and diabetes.

Turmeric Powder: Turmeric is a golden-colored spice that is used in various applications around the world. It is used as a pivotal ingredient in several cuisines and is also used as a form of dye for clothing and threads in the textile industry. Turmeric has a slightly earthy aroma and has a slightly bitter flavor. It is used in several cuisines throughout the world for its characteristic colour and its impeccable flavour. Turmeric is also beneficial for one’s health as it contains powerful bioactive compounds that can treat depression, Alzheimer’s, etc.

Dried Ginger: Dried Ginger is one of the most vital spices used throughout the world in various cultures around the world. It is available mainly as fresh and dried. Dried ginger has an aromatic and fresh aroma while comprising of a pungent and zingy flavor. Dried ginger is used as a key ingredient in the culinary world for the crafting and preparation of various dishes. It is used in both sweet and savory items such as curries, sauces, biscuits, bread, and meat dishes. It is also mixed into beverages such as beer, ale, wine, and tea to add its unique flavor and making the most of its medicinal benefits. Dried ginger is diaphoretic, which means that it promotes sweating, working to warm the body from within and thereby relieving relief from a cold, flu, and cough.