Organic Foods » Kerala Spices

Ajwain (Ajowan) – Spices of India
Ajwain is almost similar to cumin seeds, grown in central, northwestern, western and eastern states of India.

Ajwain, also known as bishop’s weed, grows to a height of up to 90 cm with thick foliage. The fruits bear single seeds, which becomes the part usable as the spice. The seeds are separated from fruits by crushing them under feet or by hand.

Use of Ajwain as a spice is not common in south India. Certain Bengali preparations in North India and some preparation from Arabic world uses this spice.

The seeds are valued as Ayurvedic medicines because of its tonic properties. The seeds can ease asthma and digestive problems. It is also used in the treatment of diarrhea, cough etc.

Allspice (Pimentia Dioica) Spices of India
Allspice is a relatively new entrant to India. Allspice, which resembles a good blend of spices – cloves, nutmeg and cinnamon is native to tropical central America, and probably the Caribbean islands.

Now it is cultivated, albeit in limited quantity in a few Indian states like Kerala, Karnataka and Orissa.

Allspice grows into a tree of height 10 m or more. The leaves produce thick foliage. The fruits are picked before fully ripe and sun-dried for 5 to 10 days.

Allspice forms an ingredient for different culinary preparations.

Pinemta dioica belongs to the family myrtaceae.

Sweet Anise (Pimpinella anisum)– Spices of India
Anise (Pimpinella anisum) is used as a spice in India, Europe, Northern parts of Africa, Russia, etc.

The plant prefers cold but not frosting climate. The fruits are harvested late in summer, when they indicate ripening by turning brown.

Apart from the seeds separated from the dried fruits, the leaves of anise also forms a condiment for salads and certain cookies. Anise seeds also act as a natural mouth freshener. You can find anise seeds put in a small saucer at the reception of several low-profile hotels across the country.

Pimpinella anisum belongs to the family umbelliferae.

Ferula Asafoetida –Spices of Kerala
Known by the terms devils dung and food of the gods, asafoetida is an important spice for different Indian cooking. It is a gum-resin from the plant Ferula asafetida.

The plant belongs to carrot family and grows to more than three meters in height. At the time of harvesting, the plant is cut at the base. The stem yields a milky juice, which settles into a resin. It darkens to thick brownish color when exposed to the atmosphere.

Fresh asafoetida smells nasty, but it turns to a pleasant smell with drying and frying. The resin is powdered along with rice powder. However, Indian kitchens prefer fresh dried asafoetida, which has strong aroma and thick taste than powdered asafoetida. Asafoetida, when used (even) slightly in excess can spoil the dish. Powdered asafoetida has bigger market in western markets.

There is a saying in Malayalam which translates into ‘what a sambar without asafoetida’. Sambar is a mixed vegetable curry served with boiled rice, dosa, etc and is greatly popular in Kerala and other south Indian states.

Capers (Capparis spinosa)– Spices of India
Capers (capparis spinosa) flower buds form an important vegetable, preserved by either pickling in vinegar or in salt. Fruits that are not fully matured, small leaves too are pickled or used as a condiment.

Capers’ hot acrid taste coupled with its peculiar aroma makes it a choice of flavoring agent for meat and fish items, pasta, pizza, salads, etc.

Capers in India are not found in extreme south, but are found in south central to north India. It is mainly because of the climatic preference of the plant. It requires high temperature above 35o C and very scanty rainfall. It is however to be noted that the plant can survive frosts too. The preferred location of the plant is rock cracks, stones, gravels, where other plants find it difficult to survive. The root system penetrates deeply and widely into the soil. The plant also helps in retaining ground water content of the area with its rich canopy.

Capers are used in Ayurveda medicines. Its properties help in safeguarding liver and kidney. Extracts from the root bark of the plant is used in the treatment of anemia, certain kinds of arthritis, gout, etc.

Caraway (Carum carvi) -Spices of India
Caraway (Carum carvi) is an aromatic spice found in cold, northern parts of India, Asia and Europe. Now it is also found in American continent. Caraway is one of the oldest spices used by humans.

The plant is a biennial, grows up to about two ft, and has feathery leaves. Flowers are abundant during flowering season. Each fruit produces two seeds of length 5-6mm. The stem is cut with the ripe fruits. Fruits are separated from the stem and sun-dried.

Caraway as a spice or condiment is used mainly in European cooking. Germans are the most prolific users of caraway in their alcoholic beverages (kummel). Austrians also use caraway. Caraway is used in preparation of certain cakes and breads. It also forms part of salads. Roots also are used as vegetables.

Caraway has medicinal properties too. It is used against indigestion, nausea, and is used as an appetizer, carminative and expectorant.  It is anti-flatulent and is used in mouthwashes. Perfume industry also makes use of caraway.