Spices form an integral part of Kerala cooking. Spices can be described as strongly flavoured and aromatic substances obtained from different parts of plants, including seeds, leaves, buds and flowers. In ancient times, spices were considered as precious as gold and diamonds.India produces many different kinds of spices, and Kerala has a long association with some of the country’s most recognised spices.Spices are important not only for taste and aroma but have traditionally been valued for many other qualities. Some of the commonly used spices in Kerala cuisine include cumin, green chilli, coriander, cinnamon, cloves, cardamom, pepper, dried red chilli, curry leaves, coriander leaves, ginger, garlic, mustard seeds and asafoetida.

A wide variety of spices are grown and consumed throughout Kerala

Pepper has been grown and used in Indian cooking, particularly Kerala cuisine, for thousands of years. Kerala’s pepper trade also played an important part in attracting traders from different parts of the world.Pepper became so valuable that it earned the name “Black Gold.”Pepper mainly comes in two forms: black and white. Black pepper is produced from pepper berries that are harvested and dried with their outer layer, while white pepper is produced after removing the outer skin.

The distinctive heat and aroma of black pepper make it one of the most important spices in Kerala cooking

Cardamom is one of the most recognised aromatic spices and has traditionally been grown in the hill regions of Kerala.It has a strong and distinctive flavour with an intensely aromatic fragrance.Green cardamom has a sweet and fragrant character and only a small quantity is generally required to flavour a dish. Black cardamom has a noticeably smokier aroma and a very different flavour profile.Cardamom is best stored in its pod because once the seeds are exposed or ground, they gradually begin to lose their flavour and aroma.Cardamom belongs to the ginger family, Zingiberaceae, and remains an important spice in both savoury and sweet preparations.

Cinnamon is particularly important in Kerala meat preparations and in spice blends such as garam masala.Known as karuvapatta in Malayalam and dalchini in Hindi, cinnamon is obtained from the inner bark of trees belonging to the genus Cinnamomum.Its warm aroma and distinctive flavour make cinnamon useful in meat dishes, rice preparations and traditional spice mixtures.The combination and proportion of spices used in a Kerala garam masala can also differ from those commonly used in North Indian cooking.

Cloves are another aromatic spice traditionally grown in the mountain regions of Kerala.They can be used either whole or ground. Because cloves have a particularly strong flavour, only a small quantity is normally required.Cloves are the dried aromatic flower buds of a tree belonging to the family Myrtaceae.In South Indian cooking, cloves are commonly combined with other spices to flavour biryani, rice dishes, meat preparations and spice blends.They have also traditionally been used in Ayurveda.

Fenugreek seeds are small, hard, yellowish seeds obtained from the fenugreek plant. Both the seeds and leaves can be used in cooking.When fenugreek seeds are sautéed carefully in oil, they release a distinctive aroma commonly associated with Indian curries.In Kerala cuisine, fenugreek seeds are particularly important in certain fish preparations. Their characteristic aroma works very well with strongly flavoured fish curries.Because fenugreek can become bitter when overused or overcooked, only a small quantity is normally needed.

Mustard seeds are widely used in everyday Kerala cooking.The small round seeds are particularly important for tempering. Oil is heated before mustard seeds are added and allowed to pop, releasing their characteristic nutty aroma into the oil.This simple process forms the beginning or finishing stage of numerous Kerala dishes.Mustard seeds are also traditionally used in pickles and preserved preparations in Kerala households.

They should be stored in a clean, dry container away from moisture.

There are very few Kerala meals that do not use chillies in one form or another.Both green chillies and dried red chillies are important ingredients in Kerala cuisine.Green chillies provide a fresh heat and aroma, while mature red chillies are commonly dried and used whole or ground into chilli powder.Chillies are available fresh, dried, powdered and flaked, and the form used depends on the dish being prepared.

Beyond heat, chillies contribute colour, aroma and flavour to curries and numerous other Kerala preparations.

The tamarind tree produces pods containing a fleshy pulp surrounding hard seeds.It is this pulp that is primarily used in cooking for its characteristic sweet and sour flavour.Tamarind can be purchased as compressed pulp, blocks or concentrated paste. Traditionally, the pulp is soaked in water and squeezed to produce tamarind extract.

In Kerala cooking, tamarind extract is used in several preparations, particularly certain fish curries, where its acidity provides an important sour element to balance the other spices and ingredients.

Curry leaves come from the curry tree, which grows particularly well in tropical climates and is native to the Indian subcontinent.Curry leaves are one of the characteristic ingredients of Kerala cuisine.Fresh curry leaves are frequently added to hot oil along with mustard seeds and other spices during tempering. This releases their distinctive aroma into the oil before it is incorporated into the dish.Fresh leaves generally provide a stronger aroma than dried curry leaves.

Because curry trees grow easily in Kerala’s climate, they have traditionally been common around many homes.