Cumin (Jeerakam)
Cumin has a warm, earthy flavor and a strong aroma that deepens when roasted. In Kerala cooking, it is commonly used in curries, spice blends, and buttermilk dishes, and it also aids digestion in traditional medicine.
Mustard seeds are small, round seeds from the mustard plant and come in yellow, brown, and black varieties. They are commonly used as a spice in cooking, adding a sharp, slightly bitter flavor to dishes. Mustard seeds are often used whole in pickling and tempering or ground to make mustard paste and sauces.
Malabar Tamarind (Kudampuli)
Malabar tamarind is a traditional souring agent used mainly in Kerala, especially in fish curries. It has a smoky, tangy flavor and is also believed to have digestive and medicinal benefits.
Indian Tamarind (Valan Puli)
Indian tamarind has a strong sour taste and is widely used in Kerala cooking, especially in vegetable and fish curries. It adds depth and balance to spicy dishes and is also used in chutneys and traditional remedies.
Dry Ginger (Chukku)
Dry ginger is made by drying fresh ginger and has a stronger, spicier flavor. In Kerala, it is commonly used in spice mixes, herbal medicines, and traditional drinks like chukku kappi.
Turmeric (Manjal)
Turmeric has a warm, earthy flavor and gives food its bright yellow color. In Kerala, it is widely used in cooking as well as in Ayurvedic medicine for its healing and antiseptic properties.
Black Pepper (Kurumulaku)
Known as the King of Spices, Kerala’s black pepper is famous worldwide for its strong aroma and sharp heat. It has been traded from Kerala since ancient times and is a key ingredient in many Kerala dishes.
Cardamom (Elakka)
Cardamom has a sweet, aromatic flavor and is known as the Queen of Spices. In Kerala, it is grown in the Western Ghats and commonly used in desserts, tea, and flavorful curries.
Cloves (Grambu)
Cloves have a strong, warm, and slightly sweet flavor with a rich aroma. In Kerala cooking, they are used in biryanis, curries, and spice blends, and are also valued for their medicinal properties.
Nutmeg (Jathikka)
Nutmeg has a warm, slightly sweet flavor and a strong aroma. In Kerala, it is used in curries, desserts, and traditional medicines, and both the seed and its outer covering are valued.
Coffee Beans
Coffee beans grown in Kerala, especially in the high ranges, are known for their rich aroma and smooth flavor. They are widely used to prepare strong filter coffee and also play an important role in Kerala’s plantation agriculture.
Coriander Powder (Mothira Podi / Dhania Podi)
Coriander powder has a mild, citrusy, and slightly sweet flavor. In Kerala, it is a staple in curries, spice mixes, and marinades, adding depth and balance to both vegetarian and non-vegetarian dishes.
Chilli Powder (Mulaku Podi)
Chilli powder adds heat and vibrant red color to Kerala dishes. It is made from dried red chillies and is a key ingredient in curries, pickles, and spice blends, giving food its signature spicy kick.
Coffee Powder
Coffee powder in Kerala is made by roasting and grinding coffee beans, usually from the Malabar and Wayanad regions. It is most famously used to make traditional filter coffee, giving it a strong, aromatic flavor that is a daily ritual for many Keralites.
Dried Chilli (Karuvam Mulaku / Chuvanna Mulaku)
Dried chilli is sun-dried red chilli used to add heat and color to Kerala dishes. It is commonly crushed or ground into powder for curries, pickles, and spice blends, and sometimes used whole for tempering.
Mango pickle
500 g – 70 to 85 Rs
Lemon pickle
500 g – 70 to 85 Rs
Fish pickle
500 g – 150 to 200