Whole spices from Kerala
The Essence of Kerala, Naturally.
Exceptional spices, rooted in the richness of Kerala. Whole spices, seeds and tea for importers, distributors, retailers and food businesses.
Our story
Born in the Western Ghats. Crafted by Nature. Shared with the World.
Bringing the finest spices from Kerala’s heartland to your kitchen.
We work directly with farmers, support fair trade practices, and carefully process and package our spices to preserve their authenticity.
Read our story
The ingredients
Grown in the hills, known by name
Four whole spices from our range, each shown as the ingredient itself.
Whole spices
CardamomThe Queen of Spices
Green cardamom consists of the dried seed capsules of Elettaria cardamomum, a perennial herb of the ginger family.
View cardamom
Whole spices
Black PepperThe King of Spices
Black pepper is the dried, unripe fruit of the climbing vine Piper nigrum; the berries darken and wrinkle as they dry.
View black pepper
Whole spices
NutmegThe Warm Essence
Nutmeg is the dried seed kernel of Myristica fragrans; the same fruit yields mace, the lacy aril that surrounds the seed.
View nutmeg
Bark
Cinnamon & CassiaAromatic Sweetness
Cinnamon is the dried inner bark of trees of the genus Cinnamomum; Ceylon cinnamon forms thin, layered quills, while cassia is a thicker, harder bark from related species.
View cinnamon & cassiaThe range
The range, collection by collection
Twenty products are listed: whole spices, seeds, leaves & herbs, roots & rhizomes, bark, dried fruit and tea. Each product page gives trade names and forms and, where stated, grades and quality parameters.
Featured
From field to table
From source to product
The general journey of a whole spice through Kerala's hills, from forest shade to the kitchen.
01
Land
Cardamom and pepper are grown under forest shade in the Western Ghats.
02
Growers
Pepper vines are trained up shade trees, and the ripening spikes are picked by hand from ladders.
03
Harvest
A ripe nutmeg fruit splits open to reveal the seed and its red aril, which is dried as mace.
04
Selection
Dried whole spices are cleaned, sorted and graded by size and quality before they are packed.
05
Your kitchen
Whole spices keep their aroma longest and are ground or tempered as each dish needs.
Quality specifications
At a glance
The key quality parameters we state for the principal spices.
Cardamom
- Moisture max
- ≤ 13.0%
- Volatile oil min
- ≥ 3.5%
Black Pepper
- Moisture max
- ≤ 13%
- Piperine min
- ≥ 2%
White Pepper
- Moisture max
- ≤ 12%
- Piperine min
- ≥ 3%
Clove
- Moisture max
- ≤ 12.0%
- Volatile oil min
- ≥ 17.0%
Nutmeg
- Volatile oil min
- ≥ 6.5% (stated as oil content)
Mace
- Volatile oil min
- ≥ 7.5% (stated as oil content)
Cinnamon & Cassia
- Moisture max
- ≤ 12.0%
- Volatile oil min
- ≥ 2.0%
Dry Ginger (Sonth)
- Volatile oil min
- ≥ 1.0%
Parameters as stated by Nurtured Spices for each product. * Stated as oil content. A dash means no parameter is stated.
Values are stated parameters, not a guarantee for every batch; specifications are confirmed per order.
Our promise
Why Nurtured Spices?
Rooted in the Land
Sourced from fertile growing regions.
Selected with Care
Handpicked and carefully sorted.
Purity You Can Taste
No artificial additives or preservatives.
Quality You Can Trust
FSSAI compliant food safety standards.
Partnership
Working with Nurtured Spices
For importers, distributors, retailers, food manufacturers and chefs. Tell us what you need and we will come back to you with grades, specifications and supply details.