Kerala, often referred to as India’s “spice garden,” has a rich culinary history that is infused with a wide variety of aromatic spices that contribute to its complex and colorful flavors. Cardamom, pepper, cinnamon, cloves, ginger, turmeric, nutmeg, tamarind, cumin, and coriander are among the top ten Keralan spices that are prized for their distinct flavors and therapeutic qualities. 

Kerala is famous for its rich variety of spices, many of which are integral to its cuisine and also highly sought after worldwide. Here are the top 10 Kerala spices and their uses:

Black Pepper (Kurumolagu)

Black pepper, known as the “King of Spices,” is used to season both savory and sweet meals with intensity and depth. It is an important element in spice blends such as garam masala and rasam powder, and it is frequently used in marinades, soups, and stews. 

Cardamom (Elakka)

Cardamom, sometimes known as the “Queen of Spices,” is used to flavor both sweet and savory foods, including biryanis and curries. It is also used in tea and coffee. It also gives a beautiful smell to tea and coffee.

Cloves (Grambu)

Cloves are used either whole or ground in a variety of spice combinations and recipes. They impart a toasty, aromatic flavor to meats, rice dishes, and desserts. They are also used to pickle and make spiced drinks.

Cinnamon (Karuvapatta)

Cinnamon is used in both sweet and savory recipes. It is commonly used in pastries, baked products, and spice combinations such as garam masala. It also adds flavor to curries, stews, and rice dishes.

Nutmeg (Jathikka)

Nutmeg is used to flavor desserts, puddings, pies, and drinks such as mulled wine and eggnog. It can also be used in savory meals such as meat stews, curries, and sauces.

Turmeric (Manjal)

Turmeric is an important component in many Indian recipes, providing a vivid yellow color and an earthy flavor. It is used in curries, rice dishes, soups, and as a natural food colorant and preservative.

Ginger (Inji)

Fresh and dried ginger are often utilized in Kerala cuisine. Ginger imparts a spicy and aromatic taste to curries, chutneys, pickles, and tea. It’s also used for baking and confectionery.

Cumin (Jeerakam)

Cumin is used whole or ground in a wide range of cuisines, including curries, soups, and spice blends. They impart a warm, earthy flavor and are frequently dry-roasted to enhance their scent.

Coriander (Malli):

Coriander powder is used to flavor curries, soups, and chutneys. Fresh coriander leaves (cilantro) are used as a garnish and in salads, salsas, and chutneys.

Tamarind (Puli):

Tamarind pulp is used to add a tangy flavor to dishes such as sambar, rasam, and chutneys. It is also used in marinades, sauces, and beverages.

These spices are integral to Kerala’s cuisine, contributing to the rich and diverse flavors that characterize the region’s culinary heritage. These spices are good at curing diseases and also best for health.