Spice Capital of India: Kerala
India has earned a distinguished reputation as a haven for spices, with its fragrant treasures enjoying global popularity for countless years. In the tapestry of regions that have played a role in shaping India’s flavorful legacy, Kerala emerges prominently as the Spice Capital of India or the Spice Garden of India. Situated in the southwest of India, Kerala’s verdant terrain and favorable climate have transformed it into a prime hub for the cultivation of a diverse array of spices.
Historical Spice Trade
The history of spice trade in Kerala dates back to 3000 B.C. Kerala was the primary exporter of exotic and aromatic spices in ancient times. Spices from this region were in high demand in Babylonia and Egypt and Kerala had a virtual monopoly on the spice trade in the Middle East.
Key Spice-Producing Districts
Kerala’s spice production is concentrated in districts like Idukki and Wayanad. These regions are responsible for cultivating some of India’s most sought-after spices, including black pepper, green cardamom, cinnamon, clove, bay leaf and star anise. The fertile soil and ideal climate in these areas make them perfect for spice cultivation.
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Key Spices of Kerala
The spice plantations of Kerala are a sight to behold. Spread across the picturesque landscape, these lush green farms are the evident to the state’s dedication to the state’s dedication to spice cultivation. Kerala is famous for several key spices:
- Black Pepper: Known as the “Kings of Spices,” black pepper is one of the most sought-after spices globally. Kerala produces some of the finest varieties of black pepper.
- Cardamom: Often referred to as the “Queen of the Spices,” Kerala is the world’s largest producer of cardamom, particularly the green variety.
- Cinnamon: The fragrant bark of the cinnamon tree is highly prized and Kerala produces some of the best-quality cinnamon in the world.
- Cloves: These aromatic flower buds have a special place in Kerala’s spice repertoire.
- Ginger and Turmeric: These spices are not just used in culinary preparations but are also valued for their medicinal properties.