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Black pepper was an important export, even from ancient times. "The pepper vine has played a vital role in shaping Kerala's [southern India's] history. When the Queen of Sheba made her celebrated entry into Jerusalem, she carried in her train "spices, gold, precious stones and the wood of the almug tree" (sandalwood) from India. Pliny the Elder of Rome complained in the first century, that the Roman nobility of his time had depleted the treasury (spent all the government money) with their greed for pepper" which they imported from India. Even Christopher Columbus made his trip in 1492 to the Americas trying to find a faster way to the Spice Islands, and mistakenly called the islands he reached the "Indies" and the people "Indians".

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is very hot and spicy. (Kerala is called "the spice capital of the world.") Like most places in India, food is traditionally eaten by the hand and served on a banana leaf. Another interesting feature of
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is the abundant use of coconut oil, mustard seeds; curry leaves, and coconut milk.
Unlike many other parts of India, Kerala has a social life and culture that have undergone a tremendous transition during the last forty or fifty years. This has radically altered the food pattern here. From the 1950s when rules of caste and creed had determined even the minutest aspects of everyday life, Kerala has changed completely, from top to bottom. A good percent of today’s young generation even has no idea that such days did really exist in their country.
A familiar pitfall for anyone writing about the
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is the tendency to generalise. It is easy, and tempting to generalise about the
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. And for the tourism industry, the biggest promoters Kerala cuisine these days, it is just exotic to generalise. Almost every dish prepared in Kerala has coconut and spices added to it spices such as cinnamon, cardamom, ginger, cloves, garlic, cumin, coriander, turmeric etc.’ There is nothing far from truth. Cinnamon is a very rare item, except in certain meat preparations. And cardamom is hardly used at all, except for flavouring some ‘payasam,’-s, that too the ubiquitous ‘semiya payasam,’ that fusion product using vermicelli!