Fringing the coast of Kerala and winding far inland is an intricate network of innumerable Lagoons, Lakes, Canals, Estuaries and the Deltas of forty-four rivers that drain into the Arabian Sea.

Over 900 kms of this labyrinthine water world is navigable. As characteristic of Kerala as the 600km long coastline of dazzling beaches is the dense, lush Backwaters of the state.

And while hill stations are all over the country and palm-fringed beaches too, the Backwaters are unique to Kerala. These Backwaters are both the basis of a distinct lifestyle and a fascinating thoroughfare. Travelling by boat along the Backwaters is one of the highlights of Kerala.

The boats cross shallow, palm-fringed lakes studded with cantilevered Chineses fishing nets and travel along narrow shady canals, where Coir, Copra, and Cashews are loaded into the boats. The largest backwater stretch in Kerala is the Vembanad Lake, which flows through three districts and opens out into the sea at the Kochi port.

The Ashtamudi Lake (literally, having eight arms), which covers a major portion of Kollam district in the south, is the second largest and is considered the gateway to the Backwaters. Each district of Kerala is marked by the presence of the inviting Backwaters, which form a prominent part of the panoramic landscape of Kerala.

Veli Tourist Village
The Veli Tourist Village is sandwiched between the Veli Lagoon and the Arabian Sea. The lagoon here is separated from the sea by a narrow sand bar.

Facilities at the village include water sports in the lagoon and an 18-acre waterfront park with a floating bridge that connects the village to the beach.

THIRUVANANTHAPURAM DISTRICT - KERALA BACKWATERS TRAVEL

Kerala Backwaters, Kerala Backwater Ride, Houseboat in Kerala, Kerala Backwaters Tour
The southernmost district of the State, Thiruvananthapuram is bounded by the wooded highlands of the Western Ghats on the east and northeast, and the Arabian Sea on the west.

A long shoreline, with secluded, internationally renowned beaches, historic monuments, backwater stretches and a rich cultural heritage give this district some of the most enchanting picnic spots. The main backwater areas of Thiruvananthapuram are Thiruvallam and Veli.
Thiruvallam Backwaters
This serene backwater stretch, en-route to Kovalam, is famous for its canoe rides. Thiruvallam is the meeting point of two rivers - Killi and Karamana. A temple dedicated to Parashurama, the legendary founder of Kerala, is located here.
Akkulam Boat Club
This is a very popular picnic spot with boating facilities on the lake and a children's park with a Swimming pool.

KOLLAM DISTRICT - KERALA BACKWATERS TRAVEL

Backwaters of Kerala, Kerala Backwater Travel, Backwater Tours in Kerala
Located 71 km to the north of Thiruvananthapuram, this historic coastline district known for its marine and cashew industries was one of the oldest ports on the Malabar coast and a major international trading point in days gone by.

The district also has some interesting historic remnants and a number of temples built in the traditional ornate architectural style. Around 30% of this historic town is covered by the renowned Ashtamudi Lake, making it the gateway to the magnificent Backwaters of Kerala.

The eight hour trip between Kollam and Alappuzha is the longest backwater cruise in Kerala. The District Tourism Promotion Council here offers a wide range of backwaters tours and cruises.

Alumkadavu
Along the vast expanse of the Kayamkulam Lake is the picturesque little village of Alumkadavu. This village is the home of the skilled artisans who crafted the enormous Kettuvallams in yester years.

ALAPPUZHA (ALLEPPEY) DISTRICT - KERALA BACKWATERS TRAVEL

Alappuzha (Alleppey) Backwaters, Kerala Backwater Houseboat, Backwaters Tour in Kerala, Kerala Backwaters Travel
With the Arabian Sea on the west and a vast network of lakes, lagoons and fresh water rivers crisscrossing it, Alappuzha is a district of immense natural beauty. Referred to as the Venice of the East by travellers from across the world, this backwaters country is also home to diverse animal and bird life.

By virtue of its proximity to the sea, the town has always enjoyed a unique place in the maritime history of Kerala. Today, Alappuzha has grown in importance as a backwater tourist centre, attracting several thousands of foreign tourists each year.

Alappuzha is also famous for its boat races, houseboat holidays, beaches, marine products and coir industry. A singular characteristic of this land is the region called Kuttanad.

Pathiramanal Backwaters:
According to mythology, a young Brahmin dived into the Vembanad Lake to perform his evening ablutions and the water made way for land to rise from below, thus creating the enchanting island of Pathiramanal (sands of midnight).

This little island on the Backwaters is a favourite haunt of hundreds of rare migratory birds from different parts of the world. The island lies between Thaneermukkom and Kumarakom, and is accessible only by boat. It takes 1½ hours by motorboat/30 min, by speedboat from Alappuzha.

KOTTAYAM DISTRICT - KERALA BACKWATERS TRAVEL

Backwaters of Kottayam, Kerala Backwaters Travel, Kerala Backwater House Boat, Backwaters of Kerala
Bordered by the lofty Western Chats on the east, the Vembanad Lake and the paddy fields of Kuttanad on the west, Kottayam is a land of unique characteristics.

Panoramic backwater stretches, lush paddy fields, highlands, extensive rubber plantations and a totally literate people have given this district the title: the land of letters, latex and lakes.

Kumarakom

Kumarakom slumbers on the banks of the famous Vembanad Lake, which is a part of Kuttanad ('granary' of Kerala). The Vembanad Lake with its majestic canals, streams and tributaries along its banks weave an intricate and enchantingly beautiful web.

The gorgeous green of the fringed palms ripple in the blue waters and blend into wavelets A boat ride in the countryside offers a close look into an engaging rustic life. Skilled-fishermen launching their cockshell boats.

Kuttanad Backwaters, Kerala Backwaters Travel, Backwater Tours in Kerala, Kerala Backwater Ride
Large flotillas of ducks waddling down to the water from thatched houses on the banks. Women, neck-deep in water, with their waist-length hair heaped in a crown, searching for fish with their feet.

And aimless cattle grazing in lush pastureland, where white lotuses lie here and there in small, low-lying pools.

ERNAKULAM (KOCHI) DISTRICT - KERALA BACKWATERS TRAVEL

More popular as the Queen of the Arabian Sea, Kochi is a cluster of islands on the vast expanse of the Vembanad Lake. Some of these picturesque islands are Bolgatty, Vypeen, Gundu and Vallarpadam.

The lake opens out into the Arabian Sea here to form one of the finest natural harbours in the world. It is this natural advantage that has made Kochi a fascinating blend of the cultures and influences of the explorers and traders who visited this wealthy land.

The Arabs, Chinese, Portuguese, Dutch and the British have all left their mark here. The Jewish synagogue, the Dutch palace, the Chinese fishing nets, and other remnants of European and Asian architecture merge smoothly into the traditional fabric of the seaport city.

Half the fun of visiting Kochi is moving around on the local ferries. A conducted cruise through the winding waterways will take you to several quaint spots.

KOZHIKODE DISTRICT - KERALA BACKWATERS TRAVEL

Enjoy Backwater Ride in Kerala, Kerala Backwaters Travel, Kerala Backwaters Tour
Once the capital of the powerful Zamorins, a prominent trade and commerce centre and the land of the Malabar Mahotsavam, Kozhikode was the most important region of Malabar in days past.

Today, ancient monuments, lush green countryside, serene beaches, historic sites, wildlife sanctuaries, rivers, hills, a unique culture and a warm, friendly ambience make this district a much sought after destination.

Unexplored, unspoiled, the backwaters of Kozhikode hold great promises of enchanting holiday options. Elathur, the Canoli Canal and the Kallai River are favourite places for boating.

Kadalundi, with its beautiful bird sanctuary is a charming site. Korapuzha, the venue of the Korapuzha Jalotsavam (water fiesta) is fast becoming a popular water sport destination.

KASARAGOD DISTRICT - KERALA BACKWATER TRAVEL


The northernmost district of Kerala, Kasaragod is situated on the sea coast with the Western Chats on its east and northern borders. Backwater trips on the Chandragiri River and at Valiyaparamba are fascinating experiences.

Chandragiri
Situated on the Chandragiri River, southeast of Kasaragod town, this town is known for the large 17th century Chandragiri Fort, one of a chain of forts.

It offers a breathtaking view of the river and the Arabian Sea. It is a vantage point to watch the sunset.

Chandragiri cruises:
Boat trips to nearby islands and palm groves are available.

Boarding point:
Chandragiri bridge.

Valiyaparamba
This is perhaps the most scenic backwater stretch in Kerala. Fed by four rivers and dotted with numerous little islands, Valiyaparamba is fast turning into a much favoured backwater resort.

KERALA BACKWATERS CRUISES

The most popular backwater cruise is the eight-hour trip between Kollam and Alappuzha and vice versa. The regular public ferry service on this route has been suspended but tourist boats are as popular as ever.

There are essentially identical daily cruises operated on alternate days by the Private Alleppy Tourist Development Co-Operative and the State Government's District Tourism Promotion Council.

Coconut Shell Craft

Coconut shell craft is a popular craft in Kerala as coconut trees are found in abundance here. A high degree of skill is required for carving coconut shell as it is hard. The main centre for coconut shell craft is Calicut district in Kerala. The common products are cups, flower vases, snuff boxes, sugar basins, nut bowls, powder boxes and spoons etc and also products decorated with brass, which are in great demand.


Ivory

For much the same reason, you might be able to admire but do be very careful about buying beautifully sculpted creations made from ivory. Elephants are also on our protected list and only old ivory can be used sold, but then if its too old the buyer might have trouble taking it out of India. Indian antiques cannot be exported without permission.

Aranmula Kannadi

Aranmula kannadi is special type of mirror produced at Aranmula, a village in the state of Kerala in India. These unique metal mirrors are the result of Kerala's rich cultural and metallurgical traditions. The British Museum in London has a 45 centimeter tall Aranmula metal mirror in its collection.
The origins of the Aranmula metal mirrors are linked with the Aranmula Parthasarathy Temple. Legend has it that eight families of experts in temple arts and crafts were brought by the royal chief to Aranmula from Tirunelveli district to work in the Parthasarathy temple centuries ago. Some undisclosed metals are alloyed with copper and tin to cast the mirrors. The procedure and metallurgy is now only known to a single family in Aranmula. To achieve their highly reflective surface, the finished mirrors need to be polished for one or two days.

The major differences between an Aranmula kannadi and a normal mirror are:

• The Aranmula kannadi is not created from glass but from a special metal alloy.
• It is a front surface reflection mirror, so the secondary reflections and aberrations typical of back surface mirrors are not present.


Payyannur Pavithra Mothiram

The Payyannur Pavithra Mothiram is a uniquely crafted golden ring shaped like a knot and considered to be a sacred ornament. The sole right to make this holy ring was vested in the hands of a particular family at Payyannur in Kannur district. This ring is believed to be a luck and grace to anyone who wears it with devotion.



Coir Products


Making of coir and its products one of the main village industry of Kerala. Coir is extracted from the protective husk of the Coconut. Coir is used to make a range of floor coverings, door mats, floor Mattings and rugs, crush-proof pile carpets, Flowered Mourzouks etc. The mats come in a range of colours and intricate designs. Besides that rubberised coir, a blend of coir and latex, is also used to make mattresses and cushioning. The husks separated from the nuts, are retted in lagoons upto ten months. The retted husks are then beaten with wooden mallets manually to produce the golden fibre. The fibre is later spun into yarn on traditional spinning wheels called "Ratts", ready for dyeing and weaving into myriad shades of floor coverings. Some of the main centres for coir products are Alleppey, Kollam and Calicut. The products are exported on a large scale to other countries.


Woodcarving

Kerala has one of the richest traditions in wood carving. Temples and palaces are the best preservers of the wood-carving styles of Kerala. Doors, windows and ceilings of most of the ancient houses are testimonial of the high level of craftsmanship and tradition of wood carving. Carvings are made on rosewood, sandalwood, cedar wood and teak. Life-size wood carved figures which are highly stylised with exaggerated features, gestures and postures like the characters of Kathakali dance drama, mythological and religious figures were produced. Now items also include intricately carved Elephants in different postures, other animal figures, paper weights, lamp stands, Jewellery Boxes like Nettoor jewellery boxes in its unique conical shape, with brass edgings at the corners, decorative furniture etc. Kerala style of work on sandalwood and rosewood is quite distinct from that prevalent elsewhere.


Metal Inlaid Wood Craft

The main centre for the craft is Ernakulam district in Kerala. Rose wood and white wood pieces are cut into required sizes and pasted on a plywood base according to the particular design and polished. The brass metal pieces are fixed in different designs to make the final product. The product include Dancing Lady, Peacock, Candle Stand, Star Wheel, Kathakali Heads, Key Stand and Butterflies etc.


Screw Pine Products

Screw pine mat weaving is an ancient craft and one of the major cottage industries in Kerala. Three types of mats are woven with Screw pine leaves. The main centres of this craft in Kerala are Karunagapalli Taluk of Kollam Dist, Mavelikkara and Karthikapalli Taluks of Alappuzha dist. Thazava, Vachrai and Vallikunnam Panchayaths, some villages in Thiruvananthapuram and Kottayam Districts. Screw pine leaves are also woven, hand embroidered and shaped into products like household linen, straw hats, and carry bags.


Horn Carving

Horn carving is an ancient craft practiced mainly by artisans belonging to Viswakarma Community in Thiruvananthapuram. A wide range of products like flower set, birds, animals, combs, cigarette cases, lamps etc. are made out of horn.


Bamboo Mat Paintings

Bamboo mat painting is one of the major craft in Kerala. The artisans initially make mats of required size as canvas and paint on it. Painting on the mat requires more concentration than ordinary painting. Most of the paintings are human and religious figures, animals, birds, scenery etc. in different size and in attractive colours. The products looks beautiful with bamboo reed frames at the top and bottom.


Metalwork

Metal work is an ancient art of Kerala. The production of Temple bells and lamps have been in existence from very early times. Kerala is a home of bell-metals. Gleaming bell metal alloyed from a mixture of brass, tin and copper provide the raw substance for making tower-like lamps. Different types of cooking vessels, like the magnificent 'Varpu', tumblers for drinking etc are some of the other bell metal items. Trivandrum, Irinjalakuda and Kasargod are the main centers of bell-metal. The religious icons from Kerala has a wonderful directness, devotion and serenity associated with them like the unusual icon of the tandava dance, known as gaja tandava or gajasamhara, where Shiva is crushing the demon in an elephant form. The chief centres in Kerala for icons are Trivandrum, Payyanur is Cannanore district, and Angadipuram in Palghat district. A special and famed product of Aramula, a village near Chengannur in Kerala is the metal mirror made out of an alloy of copper and tin and its polished face resembling glass because of its wonderful reflecting quality.


Other crafts

Papier-Mache Masks - Papier -Mache masks of Kerala dancers in different poses are available. Kathakali faces are one of the common subject matter of Papier-Mache. Banana Plant fibre, Cora grass, Rice straw etc are used to make various products. Banana fibre is woven into floor coverings, each a square foot in size, are then stitched together according to the size desired, Rice straw is used to form a silken collage of native scenery on black silk and Cora grass is used to make mats are best examples for the above.

Cardamom

Cardamom or Elettaria Cardamomum Maton, rightly called as Queen of Spices is one of the most exotic and highly prizCardamom plant - Spices Keralaed spices. Indian cardamom has a history as old as human civilization. The dried fruit of a herbaceous perennial, cardamom is grown mainly in Kerala on the shady slopes of the western Ghats.

Warm humid climate, loamy soil rich in organic matter, distributed rainfall and special cultivation and processing methods all combine to make Indian cardamom truly unique in aroma, flavor, size and color tempting parrot-green. Indian cardamom is offered to the international markets in different grades: 'Alleppey Green Extra Bold', 'Alleppey Green Bold' and 'Alleppey Green Superior'are names that register instant appeal worldwide. Cardamom oil is a precious ingredient in food preparations, perfumery, health foods medicines and beverages. India, a traditional exporter of cardamom to the Middle East countries where it goes mostly into the preparation of 'Gahwa' - a strong cardamom - coffee concoction without which no day is complete or no hospitality hearty for an Arab. Indian cardamom enjoys a premium preference in the Middle East, by Japanese and Russians who relish it for its distinct enriching properties. This Queen of Spices is from the High Ranges of Kerala.

Aroma and flavour

The cardamom seeds have a warm, slightly pungent and highly aromatic flavour. They are popular seasoning in Oriental dishes, particularly curries and in Scandinavian pasteries. In Middle East countries it is used mostly in the preparation of 'Gahwa', a strong cardamom-coffee concoction.

Medicinal and other use

The cardamom oil is a precious ingredient in food preparations, perfumery, health foods, medicine and beverages. A good portion is consumed for chewing or as a masticatory item. In medicine, it is used as powerful aromatic, stimulant, carminative, stomachic and diuretic, but rarely used alone. It also checks nausea and vomiting, helps in combating digestive ailments. Herbal lores on this spice suggest it can be used to freshen your breath and support smooth digestion.

Ginger


Ginger (Zinngiber Officianale Rosc), is one of the earliest Oriental spices known in Europe, ginger has beenspices kerala spices india cultivated in India both as a fresh vegetable and marketed as a dried spice since time immemorial. The fresh, dried or powdered rhizome of a slender, perennial herb, Indian ginger has been acclaimed worldwide for its characteristic taste, flavor & texture.

Ginger has always meant many things to many people. A taste- maker. A flavorant. An appetizer. A drug. Though grown all over India, the finest quality ginger comes from Kerala endowed as it is with a congenial climate and a rich earthy soil. Indian dry ginger is known in the world market as 'Cochin Ginger' & 'Calicut Ginger'. India offers ginger in a variety of forms; oils, oleoresins, fresh ginger in brine, pickles, candies and syrups. It also comes in garbled/ungarbled, bleached/unbleached and powder forms. India has a predominant position in ginger production and export.

Aroma and flavour

Raw turmeric rhizomes have to be cured for both colour and aroma. For this, the fingers and bulbs are boiled separately in water for 30 to 45 minutes until the rhizomes are soft. This procedure gets rid of the ‘raw’ colour, reduces drying time, gelatinises the starch and gives the turmeric a more uniform colour. Water is then drained and the turmeric sun dried for 10-15 days until they become dry and hard. For imparting orange yellow colour, the rhizomes are boiled in lime water or sodium bicarbonate solution. The dried produce is cleaned and polished mechanically in a drum rotated by hand or by power.

Turmeric oleoresin is obtained by solvent extraction of the ground spice. It is orange-red in colour and consists of colouring matter, volatile oil, fatty oils and bitter principles. The volatile oil gives the turmeric its characteristic flavour. The important quality attributes of turmeric are size, physical form, colour, curcumin content, maturity, weight or bulk density, length and thickness, intensity of colour of the core and aroma.

Medicinal and other use

Traditionally Turmeric is being used in Indian System of medicine. It has several medicinal properties like stomachic, carnivative, tonic, blood purifier, vermicide and antiseptic. The active constituent of turmeric, curcumin, has been shown to have a wide range of therapeutic effects. Because it is a strong antioxidant, it protects against free radical damage. Curcumin has also been shown to have a marked anti-inflammatory effect. It accomplishes this by reducing histamine levels and possibly by increasing production of natural cortisone by the adrenal glands. Curcumin also protects the liver from a number of toxic compounds. It has also been shown to reduce platelets from clumping together, which improves circulation and helps protect against atherosclerosis. There are numerous studies showing cancer-preventing effect of curcumin; which may be due to its powerful antioxidant activity in the body. Anticancer properties of turmeric are recently reported.

Turmeric has a major role in Cosmetics also. It is an inexpensive and indigeneous beauty aid. Considerable quantities of turmeric are converted as ‘kumkum’ used for tilak by Indians. Smearing with turmeric paste cleans skin and beautifies it. Its antiseptic and healing properties prevent and cure pimples.

Cinnamon

The spice is light brown in colour and has a delicately fragrant aroma and warm, sweet flavour. Cinnamon was once more valuable than gold. In Egypt it was sought for embalming and witchcraft; in medieval Europe for religious rites and as a flavouring.


Later it was the most profitable spice in the Dutch East India Company trade. In modern times, cinnamon is used to flavour a variety of foods, from confections to curries; in Europe and the United States it is especially popular in bakery goods. The Sri Lanka cultivator harvests his main crop in the wet season, cutting the shoots close to the ground. In processing, the shoots are first scraped with a semicircular blade, then rubbed with a brass rod to loosen the bark, which is split with a knife and peeled. The peels are telescoped one into another forming a quill about 107 cm (42 inches) long and filled with trimmings of the same quality bark to maintain the cylindrical shape. After four or five days of drying, the quills are rolled on a board to tighten the filling and then placed in subdued sunlight for further drying. Finally, they are bleached with sulfur dioxide and sorted into grades. Cinnamon contains from 0.5 to 1 percent essential oil, the principal component of which is cinnamic aldehyde. The oil is distilled from the fragments for use in food, liqueur, perfume, and drugs. The aldehyde can also be synthesized.

Aroma and flavour

Cinnamon contains from 0.5 to 1 present essential oil, the principal component of which is cinnamic aldehyde (about 60%). Other components are eugenol, eugenol acetate, and small amounts of aldehydes, ketones, alcohols, esters and terpenes. The oil is distilled from fragments for use in food, liqueur, perfume and drugs. The aldehyde can also be synthesized. Cinnamon leaf oil is unique in that it contains eugenol as its major constituent (70-90%).

Medicinal and Other use

Now a days, Cinnamon is used to flavour a variety of foods, from confections to curries; in Europe and the USA it is especially popular in bakery goods. The stick cinnamon is added whole to casseroles, rice dishes, mulled wines and punches, and to syrups for poaching fruit. The chips are also used in tea infusions or spiced cider blends. Ground cinnamon is used in baked goods like cakes, pasteries and biscuits. Cinnamon leaf oil is used in processed meats, condiments and also in bakery items. Oil from the bark is used in the manufacture of perfume. The cinnamic aldehyde and/or eugenol present are both antifungal agents. Cinnamon is a stimulant, astringent and carminative, used as an antidote for diarrhoea and stomach upsets.

Nutmeg



History reveals the use of nutmeg in the first century AD. Nutmeg is the hard kernel of the seed of an evergreen tree, native to Moluccas. Mace is the lacy growth known as the aril, surrounds the seed. Nutmeg had long been used in India, unknown to ancient civilization of the west.

The spice became popular in the kitchen when the Portuguese developed trade in Spice Island, in 16th century. Nutmeg became important as medicine and spice and by the 18th century, people carried nutmeg as a personal belonging. Cultivation of this species is only possible in warm humid climates with temperatures not less than 55°F. These spices are similar in aroma and taste, but mace is more refined. These are used in both savory and sweet dishes. Nutmeg has a warm flavor and affinity for rich foods. In Italy, it is used for filling pastas. In India these are used mainly in Moghul dishes. Arabs add it to Mutton and Lamb. Europeans use it extensively in sweet and savory dishes. Dutch recipes include nutmeg as a seasoning agent. In Indonesia, flesh of the fruit is used to make sweet meat.

Medicinal Value: It is used to relieve bronchial disorders, rheumatism and flatulence as treatment for digestive, liver and skin complaints. It is also used in perfumery, soaps and shampoos.


Clove

Small, reddish-brown flower bud of the tropical evergreen tree Syzygium aromaticum (sometimes Eugenia caryophyllata) of the family Myrtaceae, important in the earliest spice trade and believed indigenous to the Moluccas, or Spice Islands, of Indonesia.


Strong of aroma and hot and pungent in taste, cloves are used to flavour many foods, particularly meats and bakery products; in Europe and the United States. As early as 200 BC, envoys from Java to the Han-dynasty court of China brought cloves that were customarily held in the mouth to perfume the breath during audiences with the emperor. During the late Middle Ages, cloves were used in Europe to preserve, flavour, and garnish food. Clove cultivation was almost entirely confined to Indonesia, and in the early 17th century the Dutch eradicated cloves on all islands except Amboina and Ternate in order to create scarcity and sustain high prices. In the latter half of the 18th century the French smuggled cloves from the East Indies to Indian Ocean islands and the New World, breaking the Dutch monopoly.

The clove tree is an evergeen that grows to about 25 to 40 feet (8 to 12 m) in height. Its gland-dotted leavesspices kerala spices india are small, simple, and opposite. The trees are usually propagated from seeds that are planted in shaded areas. Flowering begins about the fifth year; a tree may annually yield up to 75 pounds (34 kg) of dried buds. The buds are hand-picked in late summer and again in winter and are then sun-dried. The island of Zanzibar, which is part of Tanzania, is the world's largest producer of cloves. Madagascar and Indonesia are smaller producers.

Cloves vary in length from about 1/2 to 3/4 inch (13 to 19 mm). They contain 14 to 20 percent essential oil, the principal component of which is the aromatic oil eugenol. Cloves are strongly pungent owing to eugenol, which is extracted by distillation to yield oil of cloves. This oil is used to prepare microscopic slides for viewing and is also a local anesthetic for toothaches. Eugenol is used in germicides, perfumes, and mouthwashes, in the synthesis of vanillin, and as a sweetener or intensifier.

History

Until modern times, cloves grew only on a few islands in the Maluku Islands (Historically called the Spice Islands), including Bacan, Makian, Moti, Ternate, and Tidore. Nevertheless, they found their way west to the Middle East and Europe well before the time of Christ. Archeologists found cloves within a ceramic vessel in Syria along with evidence dating the find to within a few years of 1721 BC.

Cloves were traded by Arabs during the Middle Ages in the profitable Indian Ocean trade. In the late 15th century, Portugal took over the Indian Ocean trade, including cloves, due to the Treaty of Tordesillas with Spain and a separate treaty with the sultan of Ternate. The Portuguese brought large quantities of cloves to Europe, mainly from the Maluku Islands. Clove was then one of the most valuable spices, a kg costing around 7 g of gold.



Pepper

Indigenous to India, pepper, rightly called the King of Spices, is one of the oldest and best-known spices in thePepper - Spices Keralaworld. India has always reigned supreme in the production and export of this most exotic and sought-after spice.

Indian pepper had a profound influence on the European economy of the Middle Ages. Many western countries owed their prosperity to this spice which fetched them a very high price. Easily the finest in quality anywhere, Indian pepper is grown in the monsoon forests along the Malabar coast in South India. Here, a combination of natural advantages and organic techniques produces bigger, better-shaped, more aromatic and flavor-full berries. Two of the most celebrated trade varieties of Indian black pepper are 'Malabar Garbled' and 'Tellichery Extra Bold'. India also offers green pepper in several processed forms - frozen, dehydrated, freeze-dried and packed in brine. Pepper is a perennial climber requiring the support of live or dead standards.


Coffee

Although Brazil commands the Top Spot for Coffee globally, India has been a major player in this commodity.

India Monsoon Malabarspices kerala spices india Monsoon Malabar is a unique coffee grown at 1,000 to 2,000 meters above sea level.


It is a significantly larger arabica bean named for the region and its rainy season which contributes to the beans' higher moisture content. To create a "monsooned" crop, the green coffee is warehoused in an open structure protected from rain while moist tropical air blows through the storage area. In a 2 to 3 month period, the beans absorb moisture, losing a degree of natural acidity and at roast time, a richer yet mellower beverage results. The Malabar Coast: the Arabian Ocean: the West facing slopes of India’s Ghat Mountains: these things supply ideal coffee growing conditions to the region centered in Karnakata (formerly Mysore). A mineral-rich volcanic soil, suitable altitudes, good rainfall and temperature variations make for the winning team that coffee needs here. Shade growth and one-thousand meter altitude means longer growing periods and slow ripening. The coffee cherry, as a result, is richer in taste and higher in sugar content.

Tea



High in the Himalayan "Blue" Mountains tea pickers are hard at work . They pluck only young and the most flavorful leaves. The best Assam teas are grown in high altitudes with clouds comforting the tea plant and moisturizing it's leaves. Although tea plants flourish in tropical climate cool mountain air and shade from clouds produce the highest quality teas.

At this point tea is purchspices kerala spices indiaased by brokers, packaged and labeled with various brand names. Single estate teas (unblended) are gaining popularity and becoming the teas of choice among tea connoisseurs. Some of the tea estates are producing organic teas. This means that there are no chemical pesticides or fertilizers used in growing the tea. Estates in Darjeeling, India produce teas known as "Darjeeling Teas" also called" Champagne Teas "with aroma resembling Muskat grapes. Tastes vary from malty / complex to bright / simple.

Curry Leaf

Curry leaf tree is a small deciduous tree. Most Indian cuisine cannot do without the subtle flavouring of this highly aromatic leafy spice. Curry leaf grows profusely throughout mainland. It is commonly found in forests as a gregarious undergrowth along the foot of the Himalayas, from the

Ravi to Sikkim and Assam, besides Bengal, Madhya Pradesh, Maharashtra, Kerala, Karnataka, Orissa and Andhra Pradesh.

The trees are also now maintained in homestead gardens, as in Kerala, or on leaf farms as in Andhra Pradesh, Tamil Nadu, Karnataka and Orissa. The western world is fast taking enthusiastically to Indian curry leaf, especially those who prefer their food to be tangy without being too hot.

Indigenous to India, galanga shows exuberant growth and fine health along the eastern Himalayas and in south-west India. India exports several varieties of galanga in different forms. However, its volatile oil attracts more international interest because of its high medicinal value.



Cashew

The specifications below follow the specifications of the Cashew Export Promotion Council of India. Our products are normally ffered by importers to their customers as the commodity grade entioned, with the suffix "Top quality Indian Shipper", or "Group Shipper".

We have a consistent record of not taking liberties with subjective interpretations and tolerances and a control system to ensure that we surpass expectations of fair average quality (FAQ). We also work our production schedules around our shipping schedules to deliver on time.


Turmeric

The dried rhizome of a herbaceous plant, turmeric is closely related to ginger. The spice is also sometimes called 'Indian saffron' thanks to its brilliant yellow colour. Indian turmeric has been known to the world since ancient times.


Several unique properties of Indian turmeric make it the ideal choice as a food flavour, an effective ingredient in medicines and cosmetics, and as a natural colourant. With its rich curcumin content, which imparts the distinctive yellow colour, and other inherent qualities, Indian turmeric is considered the best in the world. India is today the largest exporter of turmeric to discerning countries like the Middle East, the UK, USA and Japan. India also exports turmeric in powder form and as oleoresin.



Vanilla

Vanilla is a climbing orchid cultivated for its pleasant flavour. It is one of the few contributions of the westernspices kerala spices india hemisphere to the world of spices. Over 50 species described, only three are important species as
sources of natural vanillin, whichare Vanilla planifollia Andrews, Vanilla pompona Shiede and Vanilla tahitensis J.W. Moore.


These, Vanilla planifollia is the most preferred and commercially cultivated. Pods (beans) are subjected to curing process to produce the spices kerala spices india characteristic aroma. The substance chiefly responsible for the unique fragrance and flavour of the vanilla bean is vanillin(C8 H8 03).

Among the food flavors, vanilla has a prime position. Vanilla essence is largely used in foods in the preparation of ice creams, chocolates, bakery products, puddings, pharmaceuticals, liquors and perfumes. Vanilla is the second most expensive spice traded in the world market.

The vanilla flavour industry was based on the processed beans of the vanilla plants. With the advent of chemical technology to produce vanillin/ ethyl vanillin, these synthetic substitutes have taken over the use of vanilla beans. However, natural vanillin is still the most preferred food flavor.

Koova (Arrowroot)

Koova, commonly called arrowroot is a group of ginger like plants with sizes ranging from less than two feet to six feet and color from white to dark purple. The underground stem of the plant is the usable part, which yields flour. The rhizome is also eaten boiled. Flouring is necessary for better preservation and for making different culinary items like biscuits.


The cultivation of this crop is largely on decline in the state.

Medicinal use

It has medicinal properties and is used in curing disorders to stomach.


Tamarind

The fruit of a tropical tree, tamarind is an indispensable spice in most south Indian kitchens. Today, India is the only producer of tamarind on a commercial scale. A large part of India's production of tamarind is exported to West
Asia, Europe and America, where it is used in such food specialties like Worcestershire sauce. This spice also comes in the forms of pulp and juice concentrates which mainly go into the preparation of cool drinks, sea foods and a range of sophisticated cuisine.

Tamarindus (Tamarindus indica) is an evergreen tree, of the pea family native to tropical Africa. It is widely cultivated in other regions as an ornamental and for its edible fruit. The word tamarind literally means ‘date of India’. Tamarind, a native of East Africa, is now grown extensively in India, South East Asia and the West Indies.

Medicinal and other use

Tamarind is a good laxative and an antiseptic. It is used for tummy upsets and for the treatment of ulcers. Over-ripe fruits can be used to clean copper and brass.

Chilly

Chilly is the universal spice of India. Chilly is nature's wonder. Its fruit appears in different sizes, shapes and colour. The fruit size of some varieties is more than hundred times that of others. The shape may be elongated or round and distal pointed, blunt or sucked in. Corrugated, leathery or smooth maybe the touch on outer skin. It may look like a bird's eye or a small orange fruit. Colour varies from blue, green, orange, red, yellow, violet, cream white to near black rich in vitamins A and C.

Chilly has two important commercial qualities. If some varieties are famous for red colour because of the pigment capsanthin, others are known for biting pungency attributed by capsaicin. India is the only country rich in many varieties with different quality factors.

Aroma and flavour

The pungency for the red peppers and the colour value for the paprikas are the most important parameters. Hot peppers, used as relishes, pickled or ground into a fine powder for use as spices, derive their pungency from the compound capsaicin (8-methyl-N-vanillyl-6-enamide), a substance characterized by acrid and burning taste, that is located in the internal partitions of the fruit. First isolated in 1876, capsaicin stimulates gastric secretions and, if used in excess, causes inflammation. It is a tasteless, odourless white crystalline substance. Its level varies widely in capsicum peppers, from less than 0.05% in the mildly pungent types to as high as 1.3% in the hottest chillies. The pungency level is usually represented in Scoville heat values. Pungency levels vary in the same variety, by geographical region, and in maturity levels. Volatile oil content is low in all capscicums. The pigment responsible for the colour in paprikas is capxanthin, a carotenoid. Other carotenoids present are capsorubin, zeaxanthin, lutein, kryptoxanthin and alpha and beta-carotene. The pigment content increases as the fruit ripens and continues after maturity.The extractable colour of parika is usually expressed in ASTA colour value or in Colour Units, which are 40 times the ASTA colour.

Other use

Chilli pepper is used primarily in the manufacture of chilli powders. Cayenne pepper is a very fine ground powder from the C.frutescens variety. It is widely used as a seasoning and it is also added to some curries. Chilli powder of chili pepper is the dried ground product of the milder peppers. It is a blended product of different chilies to get the exact flavour profile and colour desired. Chilli peppers are often caramelized to get a burnt flavour note and a surface browned colour. Common heat values for chilli peppers are mild, about 100 Scoville heat units. Tabasco sauce or chilli sauce is a North American seasoning made from extremely hot Tabasco or cone chillies, which are mixed with vinegar and then matured in white oak casks for several years. It is widely used in small quantities as a general seasoning. Chilli is also used as a paste and in crushed form in several dishes.

Cultivation

Pepper plants are treated as tender summer annuals outside their native habitat. They are propagated by planting seed directly in the field or by transplanting seedlings started in green houses or hotbeds after 6-10 weeks. Green chillies are immature fruits and red chillies have been allowed to ripen for a further 4 weeks

If there is one place in the riveting diversity of India where there is tangible beauty and a phenomenal thing like total literacy, it is in Kerala.Recently National Geographic magazine rated Kerala' seventh' among 50 places of a life time to visit in the world.
Kerala is full of good things.This small State in the southern tip of the Indian peninsula is an easy winner owning to its great mind-blowinglandscape and infinity of intriguing customs, high-intensity cultural life and educated public so often dressed in white. From Kasargode to
Thiruvananthapuram Kerala is choc-a-bloc with places that attract tourists and travelers from all over the world.
There is no other state in the country that can present so much enthusiasm for life as it is visible in Kerala. Despite high population,the economic condition in Kerala is in much better shape than most of the other Indian states. Basic civic facilities available to the common
people are well in place and people know what there rights