FAQ

Why is Kerala known as the Land of Spices, and what ingredients are commonly used in its cuisine?

Kerala is historically known as the "Land of Spices" due to its abundant production and trade of spices, which have been integral to its culture and economy for centuries. 

Spices such as cardamom, cloves, cinnamon and nutmeg are ingredients that are commonly used in its cuisine. They were also prized commodities that established Kerala as a key player in the global spice trade. Kerala’s cuisine reflects this rich legacy, incorporating a wide variety of spices and ingredients to create its unique flavours. Coconut is a staple ingredient, used in forms like grated coconut, coconut milk and coconut oil, imparting a creamy texture to dishes like avial and stew. Black pepper and cardamom are widely used in both savoury dishes and desserts, while turmeric and red chili add vibrant colour and heat.

The use of tamarind and kokum lends a tangy touch to fish curries, while aromatic spices like cinnamon, cloves, and nutmeg are often added to biryanis and meat dishes. Kerala’s culinary repertoire also includes fresh ingredients like curry leaves, ginger and garlic, which are essential to its flavourful preparations.