10 Best Spices from Munnar

Munnar the best tourist destination in the high altitude, produces high quality Spices has a Special fragrance and quality. Spices play an important role in the taste and variety of cuisines. Kerala history is closely related with its commerce in Spices and and it is the hub of space trade in India. Idukki district in Kerala, where Munnar is located, is the largest producer of high quality spices. Its cool climate and moderate sun good for growing best quality spices. Most of the spices in Kerala is coming from Munnar are from its surroundings, the tourist destination of Kerala.

1 Black Pepper

Pepper, also known as black gold, is known as the king of spices. It is the oldest and most popular spice in the world and is an important cash crop in Kerala. Kerala contributes 95% of the pepper production in India. Black pepper is a flowering vine, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice.

It is grown in Cool hilly areas, mainly cultivated in Idukki district and its sourroundings. Cardamom mainly used as spice but it has lot of medicinal values, it may lower blood pressure, improve breathing and aid weight loss. A cardamom plant normally starts bearing capsules from the third year of planting. The harvested capsules are rubbed on wire mesh and polished before they are graded and stored in polythene-gunny bags to retain the green colour and to avoid exposure to moisture.

2 Star Anise

Star anise is a fruit of a small oriental tree. It is a star shaped, radiating between five and ten pointed boat-shaped sections.
The whole stars can be added directly in cooking or grind the whole stars as if required. Small amounts are used for cooking. Stored whole in airtight containers, it keeps for well over a year.

3 Clove

Cloves are a pungent spice ised in savory dishes, desserts, and drinks. It is applied as ground or whole cloves flavor meat, sauces, and rice dishes. Clove is used for food preservative and for many medicinal purposes. It has a richest source of phenolic compounds and used in pharmaceutical, cosmetic, food and agricultural applications. The antioxidant and antimicrobial activity of clove is higher.

4 Allspice

Allspice is the dried brown berry of the tropical tree. The major use of allspice is in cooking as spice, it is used mostly in Western cooking. It is substitute for many spices such as cloves, nutmeg, cinnamon, cloves, mace, pumpkin pie spice and ground black pepper.
It has medicinal, anti-microbial, insecticidal, nematicidal, anti-oxidant and deodorant properties.

5. Cinnamon

Cinnamon is a spice from the inner bark of tree species from the genus Cinnamomum. It is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, snackfoods, tea and almost all traditional foods. It has many medicinal properties, it is antioxidant, anti-inflammatory, antidiabetic properties.

6. Ginger

Ginger is one of the earliest spices grown in Kerala, it has a typical strong smell. Both in India and the Subcontinent, Ginger is added to tea for its special flavour. Besides, it is rich in minerals and vitamin C. Root of the pant is used, It is availabel in different forms, for curries applied as small pieces or inpaste form directly. It also available as fresh and dried form, ginger can be obtained in the form of pickles, crystals, and powder.

7. Turmeric

Turmeric is an Indian spice cultivated primarily in India, turmeric plants belong to the ginger family. Turmeric is a common spice that comes from the root of Curcuma longa. It contains a chemical called curcumin. It’s root is used and is usually boiled or steamed and then dried to give a natural yellow colour.

8. Nutmeg

Nutmeg is a spice made from the seed of the nutmeg tree. It is encased in mottled yellow, edible fruit which is cultivated largely in Kerala. Nutmeg has a culinary history and can be part of both sweet and savory dishes. Nutmeg is used to season dishes and is available to buy as a ground spice or in its whole form. It is used as spice in dishes and baked foods. Nutmeg’s seed and its reddish fiber are vital ingredients for a many of medicines.

9. NutMace

NutMace and Nutmeg come from the same tree, the Nutmace, which is the outer coating of the nutmeg seed, is removed first it is a red-colored spice. Mace is the spice made from the reddish seed covering of the nutmeg seed. Its flavour is similar to nutmeg but more delicate; it is used to flavour baked goods, meat, fish, and vegetables, and in preserving and pickling. In the processing of mace, the crimson-colored aril is removed from the nutmeg seed that it envelops and is flattened out and dried. Its color changes to pale yellow, orange, or tan. Whole dry mace consists of flat pieces—smooth, horn-like, and brittle

10. Honey

Honey is a sweet, viscous fluid substance made by honey bees and some other bees. Honey in history as a food, the main uses of honey are in cooking, baking, desserts, as a spread on bread, as an addition to various beverages such as tea, and as a sweetener in some commercial beverages. Bees produce honey from the sugary secretions of plants – floral nectar, or from secretions of other insects. Honey bees store honey in wax structures called honeycombs. Honey is collected from wild bee colonies, or from hives of domesticated bees.

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