Our Spices

Nutmeg

Nutmeg is a popular spice that has a long list of associated health benefits, including its ability to relieve pain, soothe indigestion, strengthen cognitive function, detoxify the body, boost skin health, alleviate oral conditions, reduce insomnia, increase immune system function, and prevent leukemia, and improve blood circulation. Nutmeg is one of two spices that grow on an evergreen tree with the scientific classification Myristica fragrans, also known as common nutmeg. It is native to islands near Indonesia, but is now a globally used spice. These trees bear nutmeg, which is the seed of the tree, as well as mace, a less common spice derived from the dried reddish shell of the seed. This is the only tree which is the source of two distinct spices in the world. It is commonly grown in the Caribbean, other tropical areas of the world, and in Southern India, in the state of Kerala.

Pepper

Black Pepper is the dried mature berry of Piper nigrum, a climbing, perennial shrub mostly found in hot, moist region of Southern India. Under cultivation pepper vines are trailed over support as columns, 5-6 mtr tall, 1-2 meter diameter. The climbing woody stems have swollen nods with clinging roots at each node, which helps in anchoring the vine to the support trees (standards). It has straight upward growing main stem and have lateral shoots from the axils of the leaves having shorter inter nodes without adventitious roots. In such branches the terminal buds get modified into an inflorescence (spike) and the auxiliary buds continue further growth.

Mace

Nutmeg & Mace are two distinctly different spices produced from a fruit of an evergreen tree usually 9-12 mtr high. Mace is the dried reticulated ‘aril’ of the fruit and nutmeg is the dried seed kernel of the fruit

Dried ginger

Dried ginger is nothing but fresh ginger, which has undergone a drying process. The fresh rhizomes are soaked in water overnight after which the outer peel is carefully removed using a knife or a peeler. They are washed again and then sun-dried on mats or barbecues for around a week. During this period, they are turned periodically. The end result is a pale white dried ginger. Many a times, dried ginger is bleached with calcium carbonate to get a whitish coating, but this is unnecessary and better avoided. When this dried ginger is powdered in a mixer, we get dried ginger powder. It is a fine off-whitish powder, which has a strong aroma and slightly pungent flavour

Cardomom

Cardamom, Elletaria cardamomum, is an herbaceous perennial in the family Zingiberaceae grown for its fruits which are used as a spice. Cardamom is a clumping plant with between 10 and 20 leafy shoots arising from the rhizome. The shoots are actually pseudostems composed of overlapping leaf sheaths. There are several additional flowering shoots. The leaves are lanceolate and dark green in color. The plant produces flowers on a long drooping pannicle and a capsule-like fruit which is triangular in cross section and initially pale green or yellow in color but dries to brown. The fruit contains 15–20 small aromatic seeds. Cardamom can reach a height of 5 m (16.4 ft) and has an economic lifespan of 10-15 years. Cardamom may also be referred to as green cardamom, black cardamom, brown cardamom, red cardamom or white cardamom and originates from southern India and Sri Lanka.