Spices from Kottayam



Spices from Kottayam enjoy a good international market because they are very famous world wide for their pure quality and heavenly aroma. Almost all types of spices are grown in Kottayam including pepper, chili, turmeric and cardamom. Kerala is regarded as the main hub of spice trade in India and most of the spices in Kerala are produced in Kottayam. There are several spice plantations in Kottayam, which produce large quantities of spices that are exported.

There are many important spice exporters in Kottayam, who serve many international clients. Some of the most important spice exporters of Kottayam are Asian Spices, Enjayes Spices & Chemical Oils Ltd. and Mount Sahiya. These exporters specialize in different types of pepper, such as white pepper, green pepper, pink pepper, red pepper and also green spices, chili, turmeric and many more. This is one of the major reasons why the spices from Kottayam are said to be one of the most important export products of the region.

The economy of Kottayam is also largely benefited by the huge revenues that it earns from the export of the different varieties of spices. Thus, it can be said that the economic development of Kottayam depends largely on the production and export of spices.

Some of the famous varieties of Spices from Kottayam are listed below:
  • Camboge - The seeds of Camboge are sown during the months of August and September and the sprouting of the seeds occurs by December. With the onset of the monsoon showers, the seeds are planted and the seedlings bear the spice by the age of 12-15 years. The flowering takes place during the months of January and March, while the fruits mature by the month of July.

  • Turmeric - The land is prepared for the sowing of turmeric seeds in the months of February and March. With the pre-monsoon showers of April, the turmeric plants are sown, along with maize, chilly and colocasia as the intermediate plants.

  • Nutmeg - The trees of nutmeg need shade and are hence grown with Erythrina and Albizia. Sometimes the plants of banana are also grown along with nutmeg since the former acts as the shade trees. The nutmeg spices from Kottayam are sown before the onset of the southwest monsoon.

  • Pepper - Known as the "King of Spices", the pepper or the Piper nigrum has numerous buyers in the western world and is able to attract a high range of price from its customers. Pepper is one of the indigenous spices of Kottayam.

  • Tamarind - The seeds are planted during the months of June and November. The seedlings start yielding after 8-10 years while the budded and grafted seedlings take 4-5 years to yield. Harvesting is carried out between January and April.

  • Cinnamon - Cinnamon is grown at an altitude of 1800m in a deep sandy soil that is full of humus. Seeds are sown at the very beginning of the southwest monsoon and a span of 3 years is required before harvesting. Harvesting is carried out twice during the months of May and November.

  • Cardamom - Regarded as the "queen of spices', cardamom or the Elettaria Cardamomum Maton is exported to the foreign countries by the names of "Alleppey Green Bold" (AGB), "Alleppey Green Extra Bold" (AGEB) and the "Alleppey Green Superior" (AGS). Sowing is done in the month of September and harvesting is done after a span of 3 years.

  • Vanilla - Seeds of this important Kottayam spice is sown with the onset of the monsoon season. Flowering takes place during the third year and the pod is harvested after 9-11 months.

  • Clove - Seeds are planted during the months of May and June or within the months of August and September. Trees start yielding their products by the end of 7-8 years.

  • Mango-Ginger - Seeds are planted during the pre-monsoon showers and it takes a span of 3-4 weeks for germination.

  • Ginger - Seeds are planted during the first fortnight in April following the pre-monsoon showers. The vegetable ginger becomes ready for harvesting within 245-260 days.


Last Updated on 09/05/2013







     


     

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