Pepper

Scientific Name : Piper Nigrum
Temperature
Tolerance : 100 C to 400 C
Optimum : 200 C to 300 C
Propagation : Stem Cutting
Important varieties
: Panniyur-1
: Karimunda
: Kuthiravally
: Arakkulam Munda
: Balankotta
: Kalluvally
The pepper plant grows best in a warm and humid climate. Berries mature and are ready for harvest in about 180 to 200 days. Black pepper is produced by drying the mature pepper berries in the sun for 3 to 5 days after which they are separated from spikes by threshing. White pepper is produced by retting mature berries in clean water for 5 to 7 days, removing the outer skin and drying the seed after thorough washing.

Clove

Scientific Name : Eugenia Caryophyllus
Growth Needs : Hot Tropical Climate
Parts Used : Unexpanded Flower Buds
Clove trees begin to bear flowers 7 to 8 years after planting. Flower buds are carefully hand picked when they turn from green to pink. The buds are then allowed to dry for 4 to 5 days till they become crisp and dark brown in color.
Aromatic oils of cloves have a stimulant and irritant effect. It increases the blood circulation and slightly raises the temperature. Digestion of food is improved and the food values are better utilized. Anesthetic effect of the oil relieves pain.

Ginger

Botanical Name : Zingiber Officinale
It is an excellent flavoring agent. It may be sprinkled on broiles or baked fish, pot roast, steak, lamb, candied sweet potatoes, glazed carrots or onions, winter squash. It is an important ingredient in ginger bread, ginger snaps and ginger cookies.
Root of ginger plant is a stimulant, tending to excite the glands to action and it is also an expectorant, tending to loosen mucus in the throat and bronchial tubes. It also removes gases from the stomach and intestinal tract. It is widely used for colds.

Turmeric

Botanical Name :Curcuma Longa.
The powdered root of the turmeric plant is used in curry powder, for making sauce, in boiled rice, meat, fish, etc.