Black Pepper

Black Pepper, also known as  “the king of spices” is the most cash earning crop among the many spices that Kerala exports to other countries. 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.

Black Pepper is a tropical plant that grows as a vine and needs the support of the other trees in the ecosystem for its growth. It requires a minimum of 10° and a maximum of 30°C consistent temperature. Adequate and well-distributed rainfall ranging from 200-300 cm also helps promote its growth. It thrives on well-drained loamy soils, overlaying the hill tops of the Western Ghats. It can also be grown on red and laterite soils with careful planning and favorable conditions. It can also grow from almost sea level to an altitude of 1,200m.

It is popularly used as a source of flavoring in several cooking styles all over the world. It is coated onto meats to add depth in their taste. It is also added to popular beverages such as tea to enhance their flavor. It is also a popular ingredient in the food industry in items such as sauces, spice blends and salad dressing to incorporate a tinge of spiciness within their product. It is the most common spice used for seasoning across the world due to its versatility and its importance in lending its signature flavour to several dishes in different culinary profiles.

Cardamom

Cardamom is known as the “queen of the aromatic spices” and is mainly used for flavouring dishes in various cooking styles and as medicine. Green Cardamom is used as a key ingredient in Indian and Middle Eastern cuisines for savory recipes.

It grows optimally in high heat and humid conditions with temperatures ranging from 15°C and 32°C. It also requires a fairly distributed annual rainfall of 150-300 cm. Deep red and laterite soils with plenty of leaf mold and well-drained forest loams are the ideal soils suited for its consistent growth. Tropical rain forests with an altitude of 100-1600 meters above sea level are the best environment for its sustained growth. It is a shade loving plant and is therefore grown under shady trees.

Green cardamom has an aromatic and piney aroma while comprising a spicy and minty flavor. It is added onto items such as pastries, puddings, poultry dishes, and beverages like tea and coffee to add depth to its flavor and to make the most of its medicinal properties. Cardamom has also been identified to treat and improve one’s health. Cardamom has found to improve respiration and reduce blood pressure levels. Cardamom also aids in maintaining and improving bone health. Cardamom is also mixed in with beverages such as tea and coffee to improve one’s oral health. Consuming cardamom in moderation  reduces cholesterol levels and lowers blood sugar levels in one’s health.

Cloves

Cloves are the most well-known spice in the group of spices known as “flower spices,”. The tree from which Cloves are harvested has the scientific classification “Syzygium aromaticum” and is indigenous to the Moluccas in Indonesia.

Cloves are propagated through seeds during the summer months of June-October. Cloves are used in various forms all over the world. Cloves can be cultivated across most parts of the country but it is mainly cultivated in the red soils of Kerala due to its ideal weather conditions. Cloves thrive best in a warm humid tropical climate with annual rainfall ranging from 150 to 250 cm. It also grows well when it is above sea level up to an altitude of 800-900 meters. Clove plants also grow optimally in partly shady regions. Cloves grow ideally in rich loamy soils in wet tropical areas. Cloves can also grow in heavier red soils but in both cases, they require good drainage for better quality and yield.

Cloves have a warm and pungent aroma while maintaining a strong sweet flavor. It is also an excellent flavoring agent for savory dishes as well. Cloves are used in various forms all over the world. They are mainly used for culinary purposes. Their sweet flavor is used to enhance food items such as sweets, cakes, cookies and add depth to items such as sauces and soups.

Nutmeg

Nutmegs are the seed of the fruit from Myristica fragrans trees found in the Western Ghats of Kerala.  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.Mace is the dried reticulated “aril” of the fruit and nutmeg is the dried seed kernel of the fruit. The fruit is allowed to mature as it bursts open along the groove exposing the shiny black shell of the seed known as the spice nutmeg. Nutmeg is available in the grounded and whole form.

Nutmeg grows well in regions with an annual rainfall of 150cm or more. They grow optimally in warm and humid conditions. A sea level of upto about 1200m above MSL is necessary for adequate growth. Areas with soils such as sandy loam, clay loam and red laterite are the best type of soil for its production. Both waterlogged conditions and dry climatic conditions are not optimal for the growth of nutmeg. This is the reason why Kerala is the best region in the country to produce nutmeg as the soil and climate prevailing in the hill slopes of the Western Ghats are compatible with yielding a good produce.

Nutmeg Mace

The tree from which Nutmeg Mace is harvested  has the scientific classification “Myristica fragrans” and is indigenous to the Moluccas known as the Spice Islands of Indonesia. Mace is considered the refined older sibling to the nutmeg. Nutmeg is the seed that is dried, shelled and sold for consumption either whole or ground while mace is the “aril” of the fruit consisting of a fleshy network which is then dried and sold for consumption.

It thrives in its growth in places with warm humid climate and soils ranging from sandy to red laterite surfaces with ample drainage, therefore, making it ideal for cultivation in the tropical landscape of Kerala. Nutmeg mace can be grown up to an elevation of 1000 m 150- 250 cm of rainfall annually.

The aroma of nutmeg mace 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, stews, cheese dishes, and meat products. Mace is also used for baking desserts such as puddings, donuts, cakes, sweet potatoes, pies. The sweet and savory notes of mace combine well with predominantly sweet dishes such as desserts and meat based dishes due to the contrast. 

Cambodge

Native to the Western Ghats of Kerala, the Cambodge or the Malabar Tamarind as it is more popularly known is sourced from the Garcinia Cambogia trees. Cambodge is a tropical fruit which fares in green, red and pale yellow in appearance. The fruit is ripened and then removed from the vine, uprooted and left to dry in the sun. The dried rind is predominantly used as the condiment as we know it today.

Cambodge grows well with temperatures between 25°C to 30°C and regions with an annual rainfall of 2000mm to 3000mm. It grows optimally in most types of soil such as acidic and lateritic soils. The only requirement is that the soil should be well drained for cultivation. Cambodge grows best in warm and humid conditions where the yield can be maximized.

The aroma of cambodge  is complex and best described as harsh and smokey. 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. The dried rind of Cambodge along with salt is used in Colombo curing which is a pickling process for fish and is practiced by the fishermen down in the South.

Cambodge has been receiving acclaim from all over the world for its health benefits. The Hydroxycritic acid found in the fruit is an active ingredient in anti-obesity drugs. Moreover, it is found to reduce stress levels, blood sugar levels and regulate cholesterol.

Cinnamon Sticks

Cinnamon is possibly the world’s most applied flavor as it is used in flavoring sweet and savory items alike. Cinnamon is the dried inner stem bark of the “Cinnamomum Verum” trees found in the Western Ghats of Kerala.  Cinnamon produced in the southern regions of India and Sri-Lanka is the only true cinnamon, scientifically and historically speaking. Other variants of cinnamon are technically cassia bark. The spice comprises of the dried inner bark is brown in color and can be further subdivided into a range of products such as quills, chips, and oils for commercial use. Cinnamon is one of the oldest spices in the world as history has tracked the consumption and trade of the spice since time immemorial. Several historical texts has recorded the use of Cinnamon at Egyptian funerals and the spice has also been mentioned in the Holy Bible.

Cinnamon can adapt to a variety of climatic conditions. It grows well at an altitude of about 1,000m and rainfall of about 200-250 cm annually. Cinnamon is cultivated as a rainfed crop as it is a hardy plant. Cinnamon is versatile and can be grown in various soils varying from nutrient rich loamy soils to poor sandy loams. Cinnamon trees reach upto a height of 6-15 metres and are medium-tall trees in their own right.

Cinnamon has a fragrant and woody aroma while the flavor is strong and sweet. It is probably the most commonly used baking spice as it incorporates well with cakes, cookies, and desserts.

Turmeric

Turmeric is one of nature’s most vibrant spices. It is grown from the “Curcuma longa” trees found in the Western Ghats of Kerala. Turmeric has been used as a spice and medicinal herb since the past.Turmeric is highly valued for its flavor and color. Turmeric is the rhizome of the Curcuma longa, a herbaceous plant which is then boiled, dried, cleaned and polished to extract the renowned spice.

Turmeric grows best in a well drained clayey or sandy loam rich in humus content. It can also grow on different soil such as light black, red loams, clayey loams and ashy loams.. Turmeric can be from grown from sea level to upto 1500 m in the hills. They grow best at a temperature range of 20-30 °C with an annual rainfall of 1500-2250 mm per annum. It can also be grown as an irrigated crop.

Turmeric has an earthy and musky aroma while comprising of a sour and slightly bitter flavor. Turmeric plays a pivotal role in the Indian style of curry cooking as it is an essential ingredient to most masalas and curry powders. It has also become a staple for soups, risottos, cakes, pickles, and cheese. It is also added onto several nonalcoholic beverages such as tea, lemon water, and tonics to add a dose of spiciness. It is also exclusive to the food industry and the clothing industry for its coloring properties. Turmeric is also a sign of prosperity and fertility, therefore, is used in celebrating several religious ceremonies across India.

Dried Ginger

Dried Ginger is one of the most ancient spices known to man. It is grown from Zingiber officinale trees found in the Western Ghats of Kerala. Dried Ginger is one of the most vital spices used throughout the world in various cultures around the world. Dried ginger is derived from a rhizome and grows underground bearing both roots and shoots. It is available mainly as fresh and dried. Dried ginger is the same as fresh ginger with the only difference being that ginger goes through a drying process.India is the largest producer of ginger in the world producing about 80 percent of the total production.

Dried ginger requires certain suitable conditions to be satisfied for the optimal growth of the spice.It is mainly grown in tropical and sub-tropical climates and requires consistent temperatures ranging from 10° to 25 °C temperature. They also require 125-250 cm annual rainfall for optimal growth. Well-drained sandy, clayey or red laterites, and loams are the most ideal soils for its cultivation. It can also grow above sea level to an altitude of 1,300 m.

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. Interestingly ginger was added to bread dough by the ancient Greeks to treat digestive problems, therefore, sparking the origin of the gingerbread dish as we know it today.

Selecting the best quality Kerala spices online is crucial for enhancing the flavour and health benefits of each meal you prepare in the kitchen. There are four key metrics to keep in mind when selecting high-quality Indian spices. They are:

Picking the right region: Some spices are exclusively cultivated in different parts of the country. It is important to ensure that the spices you pick to purchase are sourced from the very best regions appropriate to the growth of the spice. A little bit of research into the point of origin of the spice will greatly benefit your culinary experiences and enhance the quality of the food you consume.

Picking the right farm: It is important to make sure that the spices that you buy online or from your favourite retailer are sourced from the very best farms in the country. It is important to research the farming conditions and the cleaning processes the spice undergoes before it is sold for consumption.

Picking the best plant variety: It is important to determine what plant variety is most suitable for your purpose be it medicinal, culinary, or artistic. The spice or plant can be used for many different things and it is up to you to research and determine which plant variety is most suitable to achieve your goal.