Kerala cooking is defined by a short list of flavours: curry leaves and mustard seeds sizzled in coconut oil (tempering), black pepper, turmeric, cardamom, coriander, tamarind, green chilli and fresh coconut. They are used to build aroma and balance rather than just heat, which is why Kerala food is described as flavourful rather than fiery.
Why spices matter so much in Kerala
Kerala sits on the Malabar Coast, long known as a source of spices, and the cuisine reflects it. Spices are not only for heat: they add aroma, colour, sourness and warmth, and they are used in layers, some at the start of cooking and some at the end.
The key flavours
- Curry leaves – fresh, fragrant leaves fried in oil at the start or end of cooking. The signature smell of a Kerala kitchen.
- Mustard seeds – small black seeds that pop in hot oil and give a nutty bite.
- Black pepper – native to the Malabar Coast; warm, sharp heat that is different from chilli. It features in rasam and in stir-fries such as adipoli tofu.
- Turmeric – earthy and golden, used in most curries.
- Cardamom, cloves and cinnamon – warm spices in biryani, payasam and masalas.
- Coriander and cumin – the base of many spice blends.
- Tamarind – gentle sourness in sambar and rasam.
- Green chilli and dried red chilli – heat, which can be turned down.
- Fresh coconut, coconut milk and coconut oil – the base that ties it together.
What is tempering?
Tempering (in Malayalam, thalippu) means frying mustard seeds, curry leaves and dried chilli in hot coconut oil, then pouring the sizzling mixture over a finished dish. It adds fresh aroma at the last moment. You can taste it in sambar, parippu (lentils) and many vegetable dishes.
Where you taste each one on the Herb menu
- Curry leaf and mustard seed – Herbal Parippu, sambar, Payar Banana Thoran, Madhura Kizhangu Varattiyathu.
- Black pepper – Thakkali Rasam, Adipoli Tofu, Herb Soup.
- Coconut – Koonu Curry, Green Papaya Stew, Kadala Curry, Thenga Choru.
- Tamarind – sambar and rasam; also the chaats (Bhel Puri, Sev Puri).
- Cardamom – Carrot Halwa with Ice Cream.
- Fresh herbs – Herb Uthappam and Herb Rice, with basil, coriander and fenugreek.
See the Leicester menu and Leamington Spa menu.
Is it hot?
Not uniformly. Herb’s food is generally mild to moderately spiced, and you can ask for dishes to be milder.
More to read
The complete guide to Kerala cuisine, what is sambar and our story.
FAQ
What spices are used in Kerala cooking?
Curry leaves, mustard seeds, black pepper, turmeric, cardamom, cloves, cinnamon, coriander, cumin, fenugreek and tamarind, with coconut oil and coconut milk as bases.
What does tempering mean?
Tempering is frying mustard seeds, curry leaves and dried chilli in hot oil and pouring it over a dish at the end to add aroma and flavour.
Why is coconut oil used in Kerala food?
Coconuts grow all over Kerala, and coconut oil and milk are the traditional cooking fat and base instead of ghee and cream.
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