In the heart of Kerala, nestled amidst the Western Ghats, lies Munnar, a dreamscape that feels plucked from a painter’s canvas. In 2014, we embarked on an enchanting journey to this verdant paradise, where the very essence of nature greets you at every turn. I write about Munnar’s charm and experience in a separate blog.
The Spice Garden: A Miniature Jungle of Wonders
Among the many places we explored that day, the spice garden was undoubtedly the highlight—a delightful blend of education and adventure. The garden, resembling a lush mini-jungle, is a vibrant mosaic of exotic plants and spice trees. Guided tours are part of the experience, essential for decoding the mysteries of the myriad herbs and spices growing here. The entry fee grants access and connects you with knowledgeable guides who bring the garden to life with fascinating stories and insights.
The visit was as informative as it was captivating. From towering cinnamon trees to the golden hues of turmeric roots, every plant seemed to narrate a tale of heritage and utility. The nutmeg tree, for instance, revealed its dual role—not only as a culinary spice but also as a prized ingredient in cosmetics.
A Historical Odyssey of Spices
Kerala’s history is intricately tied to its spices, a legacy that stretches back millennia. Long before the modern spice trade, ancient Egyptians and Babylonians sought the treasures of Kerala, opening trade routes that connected this lush state to the Middle East. These routes extended further, reaching Greek and Roman civilizations well before the Christian era. The coveted spices of Kerala were famously referred to as ‘Eastern spices’ in Western lands.
As centuries passed, Arabs, Portuguese, Dutch, and eventually the British followed, each drawn by the allure of Kerala’s spice wealth. Black pepper, cinnamon, ginger, turmeric, cloves, and nutmeg emerged as the crown jewels of this trade. These spices were not just flavorful—they were precious commodities, celebrated for their taste, health benefits, and versatility.
A Lasting Impression
Munnar’s spice gardens offer more than just a glimpse into nature’s bounty; they are a gateway to understanding Kerala’s cultural and economic history. This visit remains etched in my memory as a unique blend of beauty, education, and inspiration. I wholeheartedly recommend it to anyone seeking a deeper connection with the region’s natural and historical riches.
Below are some photographs that capture this enchanting garden’s unique spices and herbs, each accompanied by an explanation of its significance. Let these images transport you to the verdant heart of Munnar, where history and nature intertwine seamlessly.
- Asafoetida: An aromatic resin used as a flavor enhancer in Indian cooking, especially in lentil and vegetable dishes.
- Ayapana: A fragrant herb often used in teas for its medicinal properties, especially for digestion and colds.
- Balloon Vine: Known for its anti-inflammatory properties, it is commonly used in traditional herbal remedies for joint pain.
- Black Pepper: A universal spice used for seasoning and adding heat to savory dishes and soups.
- Brahmi: A medicinal herb used in Ayurveda to enhance cognitive function and memory, often consumed in teas or tonics.
- Cardamom: A sweet and aromatic spice used in desserts, curries, and beverages like chai and coffee.
- Eucalyptus: Used more commonly for its aromatic oil in cough syrups and tablets and as a tea flavoring.
- Garcinia: A sour fruit/spice used in Indian curries and as a natural preservative, also known for its weight management benefits.
- Ginger: A spicy and warming root used fresh or dried in cooking, teas, and as a remedy for nausea and colds.
- Golden Eye Grass: A lesser-known herb used in traditional medicine for treating skin conditions and inflammation.
- Jack Fruit: Jackfruit is a large tropical fruit with spiky green skin and sweet yellow flesh, used as a meat substitute when unripe and a dessert ingredient when ripe. Unripe jackfruit suits savory dishes like curries, while ripe jackfruit is enjoyed fresh or in desserts for its sweetness.
- Kerala Chili: This is a variety of chili known for its heat. It is widely used in South Indian cuisine for curries and pickles.
- Murikooti: A medicinal plant often used in folk remedies for fever and digestive issues.
- Nutmeg: A sweet and warming spice used in desserts, sauces, and spice blends like garam masala.
- Pittosporum: An aromatic plant, sometimes used in traditional medicine or as a beverage flavoring.
- Red Flowered Lead Wort: Known for its therapeutic uses, especially in Ayurvedic treatments for digestive and skin disorders.
- Spreading Hoge Weed: Used traditionally for its anti-inflammatory and antimicrobial properties in herbal medicine.
- Trichopus Zeylanicus: A rare herb known as “Arogyapacha,” valued for its energy-boosting and adaptogenic properties.
- Vanilla: A sweet and fragrant spice derived from orchids, commonly used in baking, desserts, and perfumes.
