Cardamom
Known as the 'Queen of Spices', cardamom is native to Kerala's Western Ghats.
The rich variety of spices that make Kerala the Spice Garden of India
Known as the 'Queen of Spices', cardamom is native to Kerala's Western Ghats.
Cardamom is one of the most expensive spices in the world. Kerala produces both the small green cardamom (Elettaria cardamomum) and the larger black cardamom (Amomum subulatum). It's widely used in both sweet and savory dishes, and is a key ingredient in masala chai.
Called the 'King of Spices', black pepper originated in Kerala's tropical forests.
Kerala is the largest producer of black pepper in India. The Malabar coast was historically famous for its pepper trade. Pepper vines are grown on support trees and the berries are harvested when they turn red. The berries are then dried to produce black pepper.
The mature, husked version of black pepper with a milder, earthy flavor.
White pepper is made from fully ripened pepper berries that are soaked to remove the outer skin, revealing the white seed inside. It has a cleaner, less pungent taste than black pepper and is often used in light-colored dishes for aesthetic reasons. Popular in European and Chinese cuisines.
The sweet and aromatic inner bark of trees native to Kerala's Western Ghats.
Kerala cinnamon is known for its delicate aroma and sweet flavor. The spice is obtained from the inner bark of several tree species from the genus Cinnamomum. The bark is harvested during the rainy season when it's more pliable. It's used in both sweet and savory dishes.
Aromatic flower buds with a strong, pungent flavor used in cooking and medicine.
Cloves are the aromatic flower buds of a tree in the family Myrtaceae. Kerala's humid tropical climate is ideal for clove cultivation. Cloves are used in Indian cuisine, either whole or ground. They also have medicinal properties and are used in Ayurvedic medicine.
The seed of an evergreen tree, used as a spice in sweet and savory dishes.
Nutmeg is the seed of the nutmeg tree (Myristica fragrans), while mace is the dried "lacy" reddish covering of the seed. Kerala's climate is perfect for nutmeg cultivation. The spice has a warm, slightly nutty flavor and is used in both sweet and savory dishes.
The delicate, lacy covering of nutmeg seeds with a warm, citrusy aroma.
Mace (Javitri) is the bright red aril that surrounds nutmeg seeds. When dried, it turns golden-yellow and is used whole or ground. It has a more refined, floral flavor than nutmeg and is prized in Indian biryanis, Moroccan ras el hanout, and Dutch sausages. A key spice in Ayurveda for digestion.
A flowering plant whose rhizome is widely used as a spice and folk medicine.
Ginger is a flowering plant whose rhizome is widely used as a spice and in traditional medicine. Kerala produces high-quality ginger known for its strong flavor and aroma. It's used fresh, dried, powdered, or as an oil or juice in many culinary and medicinal applications.
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Spice Tourism
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