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Black pepper (Piper nigrum), often called the "King of Spices," is one of Kerala’s most famous exports, prized for its pungent aroma and sharp, biting flavor. Grown in the fertile, humid hills of Idukki and Wayanad, Kerala’s black pepper boasts high piperine content and robust essential oils. ...

Cardamom (Elettaria cardamomum), known as the “Queen of Spices,” is celebrated for its sweet, floral aroma and complex flavor, blending citrus, mint, and herbal notes. Kerala’s cardamom, especially from the Idukki high ranges, is regarded as some of the best in the world. ...

Bay leaves (Laurus nobilis) impart a subtle herbal aroma to soups, curries, and stews. Kerala produces high-quality bay leaves with a deep green hue and robust fragrance. ...

Coriander (Coriandrum sativum) seeds are valued for their warm, citrusy flavor and versatility in spice blends. Kerala’s coriander is known for purity and high volatile oil content. ...

Cumin (Cuminum cyminum) is a small seed with an intense earthy, nutty flavor, essential in both Indian and Middle Eastern cuisines. ...

Fennel seeds (Foeniculum vulgare) are sweet, aromatic, and widely used in cooking, confectionery, and herbal remedies ...

Fenugreek (Trigonella foenum-graecum) seeds have a distinctive, slightly bitter taste and are used in spice blends and herbal preparations. ...

Mustard seeds (Brassica species) add pungency and depth to curries, pickles, and sauces. Kerala produces both black and yellow varieties. ...