SPICE CHRONICLES Traditional Goan Spices to Savour

Goa, the sun-kissed coastal state of India, is renowned for its stunning beaches, vibrant culture, and unique aromatic spices that define its rich culinary heritage.

- Seeja Prabhu

Goan cuisine is a tantalizing blend of flavors and textures, heavily influenced by its history of trade, colonialism, and cultural exchange. This spice chronicle delves into some of the unique spices that enhance the flavors of Goan dishes, showcasing their significance and uses.

Kokum

Kokum, scientifically known as Garcinia indica, is a dark purple fruit native to the Western Ghats and a staple in Goan cooking. The dried rinds of the kokum fruit are used to impart a distinct sour flavor to various dishes, making it an essential ingredient in many traditional recipes. Kokum is often used as a substitute for tamarind, offering a milder tartness and a unique sweetness.

One of the most popular uses of kokum is in the famous Goan dish solkadhi, a refreshing drink made from kokum, coconut milk, and spices. This drink is not only delicious but also aids digestion and is known for its cooling properties, making it ideal for the tropical climate of Goa. Kokum is also used in seafood curries and vegetable dishes, complementing their flavor profiles and adding depth.

Rich in antioxidants and beneficial compounds, kokum is celebrated for its health benefits, including its ability to combat acidity and promote heart health. Its vibrant color and flavor make it an indispensable spice in Goan kitchens, embodying the essence of the region's culinary identity.

Cubeb

Cubeb, also known as Java pepper or tailed pepper, is another unique spice that finds its place in Goan cuisine. It is derived from the dried berries of the plant Piper cubeba, which is native to Indonesia but cultivated in various parts of India, including Goa. Cubeb has a distinct aroma, reminiscent of allspice, and a flavor that combines notes of pepper, cloves, and nutmeg.