KeralaSpiceCo spices grown by the Nair family
Grown in Idukki and Wayanad, packed in Kochi
For three generations, our families have cultivated the finest spices in the Western Ghats. Each batch tells a story of tradition, care, and the rich soil of Kerala.
Explore Our SpicesHow we handle each lot at KeralaSpiceCo
Steps our Kochi team follows for every shipment
Harvesting
Spices are harvested at the perfect ripeness by experienced farmers who know each plant personally. Black pepper is picked when the berries turn from green to red.
Processing
Traditional sun-drying methods are used to preserve the natural oils and flavors. Cardamom is dried in bamboo baskets, while turmeric is boiled before drying.
Quality Check
Each batch is tested for aroma, color, and purity by our quality team in Kochi. Only the finest spices make it to packaging.
We pack and dispatch from Kochi within 2 working days
Batch label
Gift note
Courier tracking
Where we grow in Kerala
Idukki, Wayanad and Palakkad plantations we manage with families
Idukki
Steep, misty slopes ideal for cardamom. Managed with the Mathew and Varughese families near Kattappana.
Wayanad
Laterite soil that gives bold black pepper. Worked with the Kurup and Menon families around Kalpetta.
Palakkad
Alluvial plains for turmeric and ginger. Harvest handled by the Pillai and Warrier families in Chittur.
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Village: Cheruthoni / Kalpetta / Chittur
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Harvest: Month and year on every label
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Moisture: Target range by spice
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Oil: Volatile oil reading when applicable
Packed and sealed in Kochi
Batch numbers with dates, moisture, and volatile oil readings
Each lot is cleaned, graded, and sealed near Willingdon Island. Labels carry the farm area and harvest month so chefs can reorder the same profile next season.
Lots below our aroma or moisture baseline are sold unbranded in local markets. KeralaSpiceCo is used only for consistent lots.
Notes from chefs and store owners we supply
What buyers in India say
“Their Idukki cardamom holds aroma even after long cooks. We switched our biryani entirely
to this lot.
The fragrance is so distinct that our kitchen staff noticed the difference on the first day.
Even after hours of simmering, the cardamom flavor stands out in our rice and desserts. Our
guests have complimented the aroma, and we now mention the source on our menu.
The packaging is clear about the harvest and batch, which helps us reorder the same profile.
We appreciate the consistency and the direct connection to the farm area. Highly recommended
for any chef who values quality and traceability.”
— Chef Anoop Mohan, Thiruvananthapuram
“Black pepper from Wayanad arrives clean and consistently bold. Our customers ask for the
same batch number.
We switched to KeralaSpiceCo after struggling with mixed quality from other suppliers. The
grains are always uniform, and the aroma is noticeably fresher. Our regulars have commented
on the difference in flavor, and some even request the batch details when they buy.
The clear labeling and reliable supply make it easy for us to reorder and keep our shelves
stocked with the same quality. We appreciate the transparency and the direct connection to
the farms.”
— Meera Pillai, Store owner, Ernakulam
“Turmeric color and grind are steady. Our pickles taste the same each month, which is rare.
Before, we had to adjust our recipes every time a new batch arrived, but with Kerala Spice
Co, the color and flavor are always consistent. This saves us time and reduces waste, since
we don’t have to test and tweak every batch.
The grind is fine and even, so it blends smoothly into our masalas and pickles. Our
customers have noticed the difference and often ask what we changed. We tell them it’s just
better, more reliable turmeric. We’re happy to have finally found a supplier we can trust
for every order.”
— Ramesh Varma, Small unit, Kozhikode
The Nair family behind KeralaSpiceCo
Started by Rajesh Nair in 1978, KeralaSpiceCo began as a small family operation in the village of Munnar. Today, we work with over 200 farming families across Idukki, Wayanad, and Palakkad districts.
Our black pepper comes from the same plantations that have been producing for decades. The cardamom is hand-picked by families who have perfected the art over generations. Every turmeric root is carefully selected from the fertile valleys of Periyar.
Spices we grow in Kerala
Specific lots from Wayanad, Idukki and Palakkad
Black Pepper
Grown in the highlands of Wayanad, our black pepper is sun-dried for 7 days to achieve the perfect pungency. Each peppercorn is hand-selected for size and aroma.
Origin: Wayanad District
Green Cardamom
Harvested from the misty hills of Idukki, our cardamom pods are carefully dried in traditional bamboo baskets. The aroma fills the entire village during processing season.
Origin: Idukki District
Turmeric
Our turmeric is grown in the fertile soil of Palakkad. The rhizomes are boiled and sun-dried for 10 days, giving them their distinctive golden color and medicinal properties.
Origin: Palakkad District