Spice Plantation in Kerala

The trading of spices between Kerala and the world goes back at least to the third millennium BC. It was a trade that had great impact on Kerala’s history, for the traders also brought in kerala religion and cultures, resulting in the shaping of this land as it is today. Cinnamon and cardamom were the first to draw the attention of foreigners, much before pepper came to be known as black gold and the chief attraction of the Malabar Coast. Soon cloves, ginger and nutmeg also found their way onto the list. The 15th century saw Vasco da Gama landing in Kozhikode, beginning a new era in the tussle for controls of this spice rich region. Wars were fought between the invaders and local kings vanquished, all for the sake of this aromatic bouquet.

Kerala Spice Tour

There is a thriving trade that deals in traditional Spice Plantation in Kerala such as pepper, cinnamon, cloves and cardamom as also exotic species like vanilla. Come on a Kerala spice tours and visit the misty high ranges, or the humid plains of central Kerala and you will see, as well as smell, that made this place a veritable treasure chest for thousands of years.

Pepper

Once known as black gold, pepper is the one of the best known Kerala spices from this part of the world. A creeper that the world. A creeper that needs the support of another sturdy tree, the pepper vine has fruit that grows in long thin bunches. Green and smooth when picked, it becomes a wrinkly black when sun dried. White pepper is where the kernel has been removed from the skin. White pepper is less fiery but it is richer in aroma. There is also a third kind- green pepper, which are simply berries that are not dried. Pepper is used indigenously as medicines. While the juice of the leaves boiled in oil is applied externally as a treatment for scabies. For chronic rheumatic arthritis sufferers, a liniment prepared from the root comes in handy.

Vanilla

One of the few contributions of the West to the world of spices, 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 yield a remarkable fragrance. Highly popular for its sweet and natural fragrance, it is commonly used to flavor ice cream. Desserts and cakes also benefit from a dash of vanilla. And since its fragrance is of the mild variety, it also adds a subtly delicious note to fare like salad dressings.

The second costliest spice in the world after saffron, it has great commercial value and farmers in Kerala opt to grow over more traditional ones.

Cardamom in Kerala

Compared to other Kerala spices, which are used in the Indian masala mixture, cardamom is an expensive Kerala spices, leading to the term ‘queen of spices’. Five to six black seeds are held within a small, oblong casing that is about one to two centimeters long. Once dried, it is sold either in its natural light green form or bleached white. The biggest cardamom market in the world is in Kumily in the districts of Idukki.

In ethnic cuisine, cardamom is used for meat and fish, as well as for payasam. In the rest of the country, it is often the bigger type of cardamom- with a harder shell that is favored for curriers, while the small cardamom is largely used for sweet dishes and to flavor tea.

Cinnamon in Kerala

With its sweet aroma and spicy flavor, cinnamon is the bark of a tree that when dried, produces a penetrating aroma. The best cinnamon is said to be from Sri Lanka but the Malabar Coast comes a close second in Spice Plantation in Kerala. There is also exists a cheaper version which often fools customers into thinking they are buying the genuine stuff. Cinnamon is a thick, strong piece of wood that is usually difficult to break. Though worldwide it is used in pastries and puddings, in India, cinnamon is integral to masalas.

Clove Kerala

Early on, clove were as much in demand as pepper was. At one time in Europe, oranges studded with cloves were used as protection against plague. Strong aroma and hot and pungent in taste, the clove is an effective preservative. Used initially to safeguard perishable food, over a period of time, it came to be a flavoring agent for meat dishes. Besides, being used for cooking, cloves are treasured for its purifying and antiseptic properties. Clove oil is used by dentists and clove essence is also contained in products like toothpaste and mouthwash.

Nutmeg

Always used freshly grated, this seed possesses a delicate aroma with a hint of mint and a circus like bitter, lemony flavor. Once ripe, the fruit splits into two to reveal a brown stone cradled in a deep red membrane. While the former is the subtle spice, the latter is still more intense in flavor and is sold in its dried form as mace.

Nutmeg is grated just before use so that the flavor is not lost. It goes very well with fruit such as apple, pear and banana so is often used in tarts and pies.

Ginger

One of the earliest oriental spices of Kerala known to the western world, ginger has been cultivated in India both for the fresh vegetables market and also marketed as a dry spice. Though grown all over the country, the finest quality of ginger is in Kerala.

Ginger is a must in Indian homes. Ginger paste is the most commonly used wet ingredient in curies and ginger juice or finely pounded ginger is a commonly home remedy for queasy stomaches. In Kerala, large quantities are used to make Injipuli, the ginger tamarind chutney that is mandatory for a sadya. There is also powdered dry ginger in some varieties of payasam.

Turmeric

Thanks to its brilliant yellow color, it is sometimes used in biryani in lieu of saffron. But turmeric has entirely different properties and is actually the dried rhizome of an herbaceous plant closely related to ginger. Rather strong in taste, only a pinch is usually added when cooking. The most available antiseptic, it is the one thing Indians resort to for most ailments. Its antiseptic properties also make it popular as cosmetic Indian turmeric is considered to be the best in the world and major spices of Kerala. Alleppey Finger is a famous variety.

Curry leaf

These are leaves of a small deciduous tree that grows profusely all over the land. The cultivated curry leaf gives off a beautiful fragrance. Every backyard in Kerala has a curry leaf tree as the food of the land is heavily dependent on this addition for that finish flourish. The trinity of mustard seeds, shallots and curry leaf impart a distinctive taste to the cuisine. Curry leaf is also said to be a cosmetic aid for lustrous hair and in Kerala, is roasted added to coconut oil and applied to the head. Curry leaf is major spices of Kerala and one must come on a Kerala tours and experience the fresh aroma of these spices.

Chilli

The Chilli is synonyms with Indian food. Strange, for a spice that actually came here form another; the Portuguese introduced it into India. Kerala has a particular variety of chilli called kandhari that is very tiny in size, greenish white in color and absolutely explosive in pungency. Varieties such as this, known for biting pungency- attributed to capsaicin, are used in chutneys or to lend zest to bland dishes like tapioca. Other varieties, famous for their redness because of the pigment called capsanthin, are used to lend color and texture to a dish, such as fish vevichathu where the gravy is almost entirely made up of red chilli paste.