Kerala, a state located on the southwestern coast of India, is known for its unique and flavorful blend of spices. The spices used in Kerala cuisine not only add flavor to the dishes, but also have a rich history and many health benefits. In this blog post, we will explore some of the most commonly used spices in Kerala and how they are used in traditional dishes.
One of the most important spices in Kerala cuisine is black pepper. Also known as the "king of spices," black pepper is used to add heat and flavor to many dishes. It is a natural anti-inflammatory and is known to help with digestion. Black pepper is often used in dishes such as sambar and curry, and is also a common ingredient in masalas (spice blends).
Cardamom, another popular spice in Kerala, is used to add a sweet and aromatic flavor to dishes. It is known for its digestive properties and is often used to help with bad breath and bloating. Cardamom is commonly used in sweet dishes such as payasam (a sweet pudding) and in savory dishes such as biryani.
Cinnamon, with its warm and sweet flavor, is another spice commonly used in Kerala. It is known to have anti-inflammatory properties and can help to lower blood sugar levels. Cinnamon is often used in sweet dishes such as payasam and in savory dishes such as sambar.
Cloves, with their strong and pungent flavor, are used to add depth and complexity to dishes. They are known for their anti-inflammatory properties and can help to relieve pain and discomfort. Cloves are often used in masalas and in dishes such as biryani and sambar.
Ginger, with its sharp and spicy flavor, is used to add heat and flavor to dishes. It is known for its anti-inflammatory properties and can help to relieve nausea and pain. Ginger is often used in dishes such as sambar and curry, and is also a common ingredient in chutneys.
Turmeric, with its bright yellow color and earthy flavor, is used to add color and flavor to dishes. It is known for its anti-inflammatory properties and can help to prevent cancer. Turmeric is often used in dishes such as sambar and curry, and is also a common ingredient in masalas.
In addition to these spices, Kerala is also known for using a wide variety of fresh herbs in its cooking. Curry leaves, with their strong and distinct flavor, are used to add depth and complexity to dishes. They are known for their anti-inflammatory properties and can help to lower blood sugar levels. Curry leaves are often used in dishes such as sambar and curry. Coriander leaves, with their fresh and citrusy flavor, are used to add a bright and refreshing flavor to dishes. They are known for their anti-inflammatory properties and can help to relieve pain and discomfort. Coriander leaves are often used in dishes such as dosa and idli. Mint leaves, with their refreshing and cool flavor, are used to add a fresh and cooling flavor to dishes. They are known for their anti-inflammatory properties and can help to relieve pain and discomfort. Mint leaves are often used in dishes such as chutneys and raitas.
In conclusion, Kerala cuisine is known for its unique blend of spices that not only add flavor to dishes, but also have a rich history and many health benefits. From black pepper to turmeric, each spice has its own distinct flavor and health benefits. Additionally, the use of fresh herbs such as curry leaves, coriander leaves and mint leaves in cooking adds a unique and refreshing flavor to dishes.
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