Kozhikode, formerly known as Calicut, once lured traders from Arabia, China, and Europe continues to be a spice lover’s paradise, with markets brimming with the warm, earthy, and aromatic treasures of the region. These ten Kozhikode spices are absolute must-haves if you want to redesign your kitchen and improve your cooking.
1. Black Pepper
Locally called kurumulaku, Kozhikode’s black pepper is renowned for its aroma and bold flavor. Often referred to as “black gold”, this spice was a driving force behind ancient spice trade routes.
2. Cardamom
One of the most prized spices from the Western Ghats, cardamom pods from Kozhikode are known for their intense aroma and slightly sweet flavor.
3. Clove
These tiny dried flower buds pack a punch with their intense flavor and aroma. Sourced from local estates, Kozhikode’s cloves are a staple in Malabar and Middle Eastern cuisine.
4. Cinnamon
Often mistaken with cassia, the true cinnamon from Kerala has a sweet, delicate flavor. Kozhikode markets sell it in tightly rolled, light brown sticks.
5. Nutmeg
Native to the spice islands but cultivated in Kerala, nutmeg from Kozhikode is valued for its warm, nutty flavor. You’ll often find it sold whole, along with the lacy red mace that covers it.
6. Mace
The delicate, bright-red covering of the nutmeg seed, mace is subtly spicier and more floral than nutmeg. It’s less common in everyday kitchens but essential in biryanis and garam masala.
7. Turmeric
Kozhikode’s turmeric is deep golden, earthy, and medicinal. It’s not just a spice, but a revered Ayurvedic ingredient.
8. Dry Ginger
Dry ginger from Kozhikode is pungent and peppery, often used in traditional Ayurvedic concoctions as well as in cooking.
9. Fennel Seeds
Mildly sweet with a licorice-like flavor, fennel seeds from Kerala are used both as a digestive and a flavor enhancer.
10. Fenugreek
These slightly bitter seeds are indispensable in Kerala cuisine, especially in pickles and spice powders.
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