THE SPICES OF MUNNAR
Kerala’s history is inextricably linked to its commerce, which remained almost entirely dependent on the spice trade until recent times. Renowned as the "Land of Spices," Kerala attracted ancient traders from across the globe who travelled vast distances to trade and seek control over this fertile land. It is believed that the spice trade in this region dates back over three thousand years.
While Black Pepper remains the undisputed "King of Spices," the state is also famous for its high-quality cardamom, cinnamon, nutmeg, ginger, and turmeric. Today, Munnar remains a vital hub in the spice capital of the world, offering a climate and altitude that produce some of the most potent and aromatic spices found anywhere on Earth.
Over twelve varieties of crops—including ginger, garlic, cardamom, vanilla, pepper, cinnamon, coffee, tea, cloves, and nutmeg—are cultivated in Munnar and its neighbouring villages.
Cardamom (The Queen of Spices)
- Scientific Name : Elettaria cardamomum
- Ideal Altitude : 600 – 1500 meters above sea level.
- Temperature : 10∘C−25∘C.
- Rainfall Required : 1500 mm – 2500 mm.
- Propagation : Seedlings and vegetative propagation (suckers).
- Pollinating Agent : The Honey Bee (Apis cerana indica).
- Harvest Season : October to February.
A cardamom plant normally starts bearing capsules from the third year of planting. Once harvested, the capsules are rubbed on a wire mesh and polished. They are then graded and stored in black polythene-lined gunny bags to retain their vibrant green color and protect them from moisture.
Pepper (The Black Gold)
- Scientific Name : Piper nigrum
- Temperature Tolerance : 10∘C to 40∘C (Optimum: 20∘C to 30∘C).
- Rainfall Required : 2000 mm – 3000 mm.
- Propagation : Stem cuttings.
- Important Varieties : Panniyur-1, Karimunda, Kuthiravally, Arakkulam Munda, Balankotta, and Kalluvally.
The pepper vine thrives in a warm, humid climate. Berries mature and are ready for harvest in approximately 180 to 200 days. Black Pepper is produced by sun-drying the mature green berries for 3–5 days after threshing. White Pepper is produced by retting mature red berries in clean water for 5–7 days to remove the outer skin before drying the inner seed.
Clove
- Scientific Name : Syzygium aromaticum (formerly Eugenia caryophyllus)
Clove trees begin to bear flowers 7–8 years after planting. Unopened flower buds are carefully hand-picked when they turn from green to a delicate pink. The buds are sun-dried for 4–5 days until they become crisp and dark brown.
Vanilla
- Scientific Name : Vanilla planifolia (formerly Vanilla fragrans)
- Rainfall Required : 1500 – 3000 mm.
- Propagation : Shoot cuttings.
- Pollination : Artificial (Hand-pollination).
As a tropical orchid, vanilla requires a warm climate with frequent rains and filtered sunlight, often found in nucleated jungle areas. Since the natural pollinators are not present in India, the flowers must be hand-pollinated. Using a pointed bamboo splinter, the rostellum is pushed back, and the anther is pressed against the stigma. The ideal window for pollination is between 06:00 and 13:00 hrs. The beans take 10 to 12 months to reach full maturity.
Cinnamon
- Scientific Name : Cinnamomum verum (formerly Cinnamomum zeylanicum)
Cinnamon is ready for harvest about three years after planting, typically during the monsoon seasons of May and November. The bark is stripped from the shoots on the day of harvest and dried in the sun. As it dries, it curls into "quills." The leaves and tender twigs are also highly valued for the extraction of cinnamon oil through distillation.
Nutmeg
- Scientific Name : Myristica fragrans
The Nutmeg tree is unique because it provides two distinct spices: Nutmeg (the seed) and Mace (the red, feathery covering known as the aril). While the tree bears fruit year-round, the peak harvest is from December to May. The nuts are dried until the kernels rattle within their shells, while the mace is flattened and dried separately for 10–15 days.
THE EXPERIENCE OF SPICE TOURISM IN MUNNAR
In recent years, Munnar has evolved from a mere production center into a global destination for Spice Tourism. Visitors can engage in guided "Spice Walks" through lush plantations, where the air is heavy with the scent of crushed cardamom and fresh cloves. These tours offer a sensory journey, allowing travelers to see how these plants grow in their natural habitat, rather than just seeing them in a jar.
Why Munnar Spices are Superior
The high altitude of the Western Ghats, combined with the acidic, loamy soil, creates a "terroir" that is perfect for spice cultivation. For instance, Munnar Cardamom is often larger and more oil-rich than varieties grown at lower elevations. The traditional organic farming methods practiced by local communities ensure that the spices retain their medicinal properties and intense flavour profiles.
PLANTATIONS OF MUNNAR
TEA
- Scientific Name : Camellia sinensis
Tea plantations in South India are predominantly located on the Western Ghats. In Munnar, these estates sit at elevations between 4,300 ft and 6,200 ft. The region was originally known as the Kannan Devan Hills, named after a local landlord. While experimental tea cultivation began in the Nilgiris in 1832, it was systematically taken up in Munnar in 1878. Today, over 24,000 hectares are under tea cultivation in the Munnar, Peermade, and Devikulam areas, producing roughly 50,000 metric tons annually.
Tea Processing:
- Withering : Freshly plucked leaves are spread out and exposed to hot air to reduce moisture.
- Rolling : The withered leaves are processed in rollers to break cells and release juices.
- Fermentation (Oxidation) : This stage develops the tea's unique flavour and colour.
- Drying : The fermented particles are fed into driers to stop oxidation and prepare them for grading and packing.
Health Benefits of Tea:
- Acts as a natural stimulant for the central nervous system.
- Increases alertness and reduces drowsiness.
- Rich in antioxidants (polyphenols) which help combat oxidative stress.
Coffee
- Scientific Name : Coffea arabica (Arabica) and Coffea canephora (Robusta)
Legend credits Baba Budan, a 17th-century Sufi saint, with bringing seven precious coffee seeds from Yemen and sowing them in the Chandragiri Hills of Karnataka. From there, coffee cultivation spread across South India. In the Idukki district, coffee occupies over 15,000 hectares across Devikulam, Peermade, and Udumpanchola.
Munnar coffee is primarily "highland coffee," which matures more slowly, resulting in a denser bean and a more complex flavor profile. The harvest usually takes place from November to March, providing a vital secondary economy for the region alongside tea.