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Nature and EnvironmentIndiahttps://p.dw.com/p/5MNWj
Kerala’s delicious and distinctive cuisine relies on indigenous spices such as black pepper, turmeric, cardamom, cinnamon and nutmeg, which are prized for their intense aroma and flavor. Though recent years have seen traditional varieties replaced by higher-yield commercial crops, consumers are increasingly interested in the provenance of these spices, and farmers are adopting more sustainable practices. Traditional varieties can in fact be more resilient to pests and climate change— and also require fewer chemical inputs. In Idukki, Kerala’s spice garden, the social enterprise Graamaya supports the natural farming approach. By paying farmers better prices and connecting them directly with consumers, Graamaya is making traditional crops commercially viable while helping restore soil health and preserve Kerala’s unique flavors.
