Cardamom is the world's second most expensive spice, right behind saffron. India is the world's largest producer of cardamom and Kerala contributes the lion's share.Indian cardamom is slightly smaller, but more aromatic. These brownish black seeds of the tropical plant elettaria cardamomum are enclosed inside 1/4"-3/4" long oval shaped pods. The larger variety known as black cardamom is really brown in color, and the smaller variety is called green cardamom. Green pods have excellent fragrance compared to the yellow or white bleached ones. Cardamom has a pleasant flavor and aroma.
In India it is used in tea, cool drinks, confectionaries and sweets, as well as vegetarian and non-vegetarian dishes. Cardamom seeds are either crushed coarsely or powdered fine before using. These seeds lose their flavour quickly when ground; and it is ideal to buy only whole pods and crush them just before using.The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it in perfumes. Vikings came upon cardamom a thousand years ago, in Constantinople, and introduced it into Scandinavia, where it continues to remain popular. Cardamom is a popular spice in Northern Africa and Eastern Africa. In the west cardamom essential oil is used as a food flavoring, in perfumery, and for flavoring liquor.

Black pepper (piper nigum), the world's most widely used spice, originated in the rain forests of Kerala, and has reigned as the "master spice" from its earliest usage about 4,000 years ago. This spice commanded great respect centuries ago, and practically changed the course of history by playing a key role in the development of trade and conquest. The world today consumes as much black pepper as all other spices combined. It is used in one way or other in most cuisines and it is used to prepare just about every kind of dish, including desserts.
Black pepper corns are the sun-dried fruit of the pepper vine. The aroma of pepper comes from essential oils while the pungency in pepper comes form the presence of an alkaloid called piperine. Freshly crushed, pepper has better flavor and aroma. These peppercorns are available in varying sizes, aroma and pungency. Pepper grows on climbing evergreen perennial vines with large leaves. It has broad shiny green leaves and white flowers that grow on slender spikes. The pepper plant requires long rainy season and fairly high temperatures and partial shade for best growth. The tropical climate and the heavy monsoons of Kerala are ideal for this plant. New plants are produced from cuttings. In two to five years the plant begins to produce flowers that yield small green berries resembling a bunch of tiny grapes. As the berries ripen they begin to turn yellowish red in color.
Today pepper is cultivated in most tropical regions of the world. There are pepper plantations in Thailand, China, Vietnam, Brazil, and Sri Lanka. India and Indonesia together produce about half of the pepper traded in the world markets. Kerala accounts for about 95% of the pepper farmland and 97% of the pepper production in India. Pepper is marketed in four different colors: black, white, red and green. It is interesting to note that all four varieties can be harvested from the same pepper plant by changing the time of harvest and processing method.

Ginger, an underground creeping rhizome of the tropical plant zingiber officinale, is an important and valued spice world-wide. Ginger evolved in Southeast Asia and grows abundantly in the tropics of India and in most of Asia. Cochin ginger yield the most resin and volatile oil. Ginger has been used both as a spice and as a medicine in India since ancient times. It was among the first oriental spices to reach Europe. It was one of the prized imports of the ancient Roman Empire; as far back as 2000 years ago it was imported to Rome in little clay jars. During the renaissance, ginger had a high reputation in Europe.
Fresh ginger is pale beige in color with a creamy interior. The skin is thin and easy to peel off. Gingers fragrance is sharp and aromatic and its taste is spicy and biting. When chopped ginger is fried, the hot and spicy taste gives way to a mild, rich flavour. If fresh ginger is cooked, it will increase in pungency but decrease in freshness. Fresh and dried ginger differs totally in taste. Never substitute dried ground ginger for fresh. It simply doesn't taste the same. The taste of dry ginger is more aromatic than pungent. Dried and powdered ginger is widely used in Ayurvedic medicine.The popular soft drink Ginger ale is simply sugar, ginger extract and carbonated water.

Curry leaf is a leafy herb used in Indian cuisine for its distinct flavor. Curry leaves grow on aromatic and more or less deciduous shrub Murraya koenigii, which is native to southern Asia. They smell Fresh and pleasant, remotely reminiscent of citrus fruits. The leaves are extensively used for their fragrance in the cooking of Southern India and Sri Lanka (and are absolutely necessary for the authentic flavor). They are also of some importance in the cuisine of Northern India. Together with South Indian immigrants, curry leaves reached Malaysia, Singapore and South Africa.
Curry leaves are often available in Indian markets. Choose fresh shiny leaves that show no signs of yellowing or wilting. Dried curry leaves are also available but have a much less intense flavor. Curry leaves should not be removed from the branches until needed. They can be stored, tightly wrapped, in the refrigerator, for up to two weeks. They may also be frozen. Since they lose their delicate fragrance when dried, try to obtain them fresh.
The leaves, root and stem of the plant contain minerals and essential oils of immense medicinal value. In India, the curry leaf is used to prevent nausea and to cure stomach upsets. It is also used in treating skin irritations and poisonous bites. Curry leaf is used in folk medicine in China and other Asian countries.

Turmeric is an ancient spice, its documented usage dating back to 4000 years. It was used as a coloring agent in an Assyrian herbal preparations dating back to 600 BCE. It was a major spice to the Vedic culture in India. It was used in religious rites in ancient India and China. It is still used in Hindu religious rituals in India.. Both Ayurvedic and Chinese medicines use turmeric for the treatment of inflammatory and digestive disorders. During the middle ages, because of its color turmeric was known as Indian saffron in Europe.
Turmeric powder is produced from the tuberous rhizomes of the perennial plant curuma longa, belonging to the ginger family. Turmeric grows in the tropics and sub tropics. The plant requires a hot, moist environment and a fairly light soil. The harvested rhizomes are boiled, dried and their rough skins removed and then powdered to make turmeric powder. It is usually sold ground, as a bright yellow, fine powder. The exception is South East Asia, where fresh spice is much preferred to the dried. India is the leading producer as well as consumer of turmeric. India is also the largest exporter of turmeric to the Middle East, the UK, USA and Japan.
Turmeric is an essential spice in Indian cuisine. This warm and aromatic spice with bitter undertones is also used extensively in Southeast Asian and Middle-Eastern cuisines. In Indian cuisine turmeric is added to nearly every dish, be it non- vegetarian or vegetarian. It has a bright yellow color that imparts an orange yellow hue to curries. Excessive use will result in slightly bitter taste. The powder maintains its coloring properties indefinitely though its flavor tend diminish over time. Turmeric powder should be kept in an airtight container and stored in a cool dry place.