A variant of the tamarind, cambodge is also called as Malabar tamarind. Flavor-wise, this is a much stronger variant than its original peer. Cambodge is usually grown on the coastal regions. Kerala, having a virtually unbroken coastal line running from one end of the state to the other, has a natural advantage when it comes to growing cambodge. The fruit needs to be dried and cleaned before it could be processed into a form conducive for use in dishes. Mostly, cambodge is used for preparing curries, especially involving seafood. In fact, just the fact that a curry has cambodge in it is a reason to choose one curry over another for many foodies!

Arguably the most famous of all spices in this list, ginger finds its use as a flavoring agent in everything from commercial drinks to dishes that are prepared in one’s kitchen. It is not just famous for its unique flavor though, as the spice has various medicinal properties- not least of which is its ability to cure various stomach ailments. Owing to the nutritional value of the soil in Kerala, the ginger variants that are grown in the state are particularly healthy. Indeed, it was among the spices that saw tremendous exports during the colonial times.

Nutmeg is not the only useful thing that the myristica fragrans tree species yields. There is also mace. The key part of the mace which is used as a flavoring agent in dishes is its thin outer covering called aril. To be precise, it’s the dried aril that’s used. First, the aril is detached from the fruit. Then, it is dried out in the sun for about a fortnight. Once it is properly dried, the color of the aril will change from a deep yellow to a hazy brown. It could be eaten as it is or may be processed further depending on the final use. It gives a sharp flavor which makes its presence unmistakable in foods. But it also has medicinal uses. For one thing, it helps ease nausea. And it’s commonly used while massaging to soothe the muscles and lessen pain. Mace is also a great appetizer.

Nutmeg farming is predominantly done in the southern parts of Kerala. A decisively exotic looking produce, nutmeg comes with an outer layer or husk that turns a brownish yellow when it’s ripe. Inside, you would find a dark brown core with a light red coating over it. Thanks to its fragrant quality, a walk through a nutmeg farm is quite an enchanting experience. Nutmeg adds flavor and aroma to many dishes and confectionaries, while it is also used in the preparation of certain soaps.

The tamarind tree is a common sight in Kerala, so much so that you are hard pressed to go a few miles without encountering one on the side of the road. This shade giving tree, of course, is known for the tamarind which provides an unmistakable flavor to foods. The flavor is so strong if you add too much, the food could well become uneatable! But it’s not only for making foods that tamarind is useful. The kernel of tamarind is grounded to form fine powder which in turn is used for multiple purposes- for dyeing clothes, to make medicines and confectionaries, and also to make cosmetic products. But beyond its medicinal properties and its value as an edible, tamarind is inextricably linked to the emotional makeup of the Malayali. It’s hard to find anyone in Kerala who has not had the childhood experience of stopping by a tamarind tree and flinging stones at it with friends with the objective of bringing down a few tamarind pods. And once that’s accomplished, you break open the husk with bare hands and share the pieces with your friends. All then wince and grin to each other at the tangy taste. Memories, indeed!

A medicinally rich spice, clove was once used predominantly for dental hygiene in Kerala. But these days, the spice has multi-pronged uses. It is added to dishes as varied as the spicy biryani and the sweet dessert payasam for flavor. Its oil extract is also used for cooking different meat dishes and curries. Commercially, clove is valuable since it is used to manufacture consumer products like bathing soap, perfume and toothpaste.

Rich in antioxidants, turmeric has been used in the preparation of foods and medicines for centuries now. Given its high pungency though, a few pinches are all that are usually added to any dish. It is also known for its beauty-enhancing properties. Turmeric, in fact, has been a favored element among the ladies as a beauty product in many royal houses of old. Which is why turmeric is still used in the manufacture of various consumer products like bathing soap.

A carminative herb, cinnamon is known for its medicinal value and also is used as a flavoring agent in foods. The oil extract from cinnamon is used in the creation of various cosmetic consumer products as well as perfumes. The dried bark of cinnamon may be used whole to add flavor to dishes including biryani. In fact, the flavor of cinnamon is so widely appreciated that it’s used in everything from confectionaries to medicines.

Anecdotally, star anise is said to have various medicinal properties- helping cure everything from bad breath to rheumatism. The spice is shaped like a star, as you may have guessed from its name. Each anise has multiple carpels which contain seeds. These seeds are what give flavor and aroma to the different dishes in which anise is used. The flavor that oozes from the seeds gels well with everything from meat dishes to baked products to vegetarian curries.

You find cardamon in everything from tea to pastries in Kerala. And there is a good reason for that- its plentiful local supply. A spice that’s as famous for its unique flavor as it is for its exotic aroma, cardamom is known to be an aphrodisiac. Aside from food products, cardamon is also used to create perfumes. A variety of cardamoms are cultivated in Kerala, which the Idukki region alone boasting farming of three different types.