Why is Keralas Idukki known as Spice Bowl of India?
Idukki, a small but powerful district in Kerala, has carved its name on the global spice map. Famous for its black pepper, cardamom, and other exotic spices, Idukki has been a key player in the international spice trade for centuries. From ancient traders on the spice route to modern global exports, this high-range district continues to spice up kitchens across the world. Discover how Idukki became Kerala's crown jewel of spices.
New Delhi: Whenever someone talks about Kerala, our minds instantly imagine lush green mountains, breathtaking views, serene backwaters, and coconut trees. While all of these are treasures of Kerala, one often overlooked but unique place to visit in Kerala is Idukki. Though Idukki doesn’t make it to the top places to travel in Kerala, it silently shaped the flavours of the world. When you sniff the aroma of cardamom tea in the morning or taste the fiery kick of black pepper on your pasta or salads, these spices have their roots back to the spice gardens of Idukki.
Often overshadowed by Kerala’s beaches and houseboats, Idukki has gained its recognition as the ‘spice bowl of Kerala’. Its geographical advantage, along with rich soil and mountains receiving high annual rainfall, makes Idukki a perfect cradle for spices that not only add taste to Indian dishes but also to the global cuisine. Let’s dive deeper into the story of Idukki.
Timeless legacy of Idukki’s spices
The history of Idukki spices dates back 2,000 years, when ancient Arab traders carried Idukki’s cardamom and pepper to Egypt, Rome, and other parts of the world via the Spice Route. Idukki started to gain prominence when its Malabar pepper got famous as ‘black gold’ and was worth its weight in silver.
In later years, the Portuguese, Dutch, and British fought to hold control of Idukki, leading to the emergence of vast plantations that grew spices. Today, Idukki is celebrated as a global hub for aromatic spices, especially cardamom and black pepper.
Cardamom and black pepper – Idukki’s treasure
When you take a walk through Idukki’s lush plantations, you’re enveloped by the sweet aroma of cardamom. Also referred to as the ‘Queen of Spices’, cardamom has become the identity of Idukki. Almost 70% of India’s cardamom is cultivated and traded from here. What makes Idukki’s cardamom distinct is its big size, fragrance, and bold flavour.
If cardamom is known as the queen, black pepper is awarded as the ‘King of Spices’. Idukki’s black pepper has a rich history of being used as a currency and was only accessible to the rich population. Eventually, the rich oil content and strong aroma of black pepper made it to global kitchens. Even today, masterchefs and spice connoisseurs across the world appreciate the earthy taste of Idukki pepper.
What makes Idukki special?
The secret of Idukki’s special spice cultivation lies in its geography. Situated in the lap of the Western Ghats, Idukki adorns a cool climate, heavy rainfall, and rich soil. All the factors combine to give Idukki a perfect condition to grow and cultivate spices. Additionally, the local farmers of Idukki use the traditional methods of farming to date, and avoid modern farming techniques. They also put a special focus on using eco-friendly and sustainable methods.
What starts its journey as a small seed in the hills of Idukki travels thousands of miles to add flavour and taste to the global kitchen. Today, Idukki is not just a point on the map; it’s a living spice story. Idukki’s aromatic cardamom and fiery pepper, along with other fragrant spices such as nutmeg and cloves, have gained a global name. So next time you sprinkle cardamom powder on sweets, freshly ground black pepper on pasta, or nutmeg in meat curry, know that these small-sized spices carry the rich history and heritage of Idukki.