Munnar is not only famous for tea, you can also find abundance of spices here, and prices are much cheaper than Kochi. I asked the driver to take me to a spice garden, and he said he knew just the place. Greenland spice and ayurvedic garden is located in Thekkady, and it is one of the few spice gardens that is approved by the government.
Out of all the places I visited on the day, this was my favourite. It was fascinating and educational – I highly recommend it. The entry price includes a guided tour (you will need someone to identify and explain all the spices and herbs here) of the garden, which resembles a mini jungle.
3rd row: Salvia; 4th row: Thunbergia mysorensis/ Mysore trumpetvine; Bottom left: Pink banana (Musa velutina); Bottom right: torch ginger flower
Many of the spices and herbs in the garden are used in ayurveda, which is considered by many scholars to be the oldest healing science. Ayurveda originated in India more than 5,000 years ago, and in sanskrit, it means ‘The Science of Life’. Plant-based treatments in ayurveda may be derived from roots, leaves, fruits, bark, or seeds. Aside from ayurveda, many spices are commonly used in South Indian cooking e.g. cardamon, cinnamon, nutmeg, black pepper, ginger, cumin, turmeric and mint etc. Interestingly, many of the ayurvedic plants can also be used as natural dyes, so they are extremely versatile.
South India is world-renown for its ayurveda retreats and centres, and many Westerners would spend weeks or months getting detox and wellness treatments here. After I left Kochi, I spent a few days at a yoga and ayurveda retreat before heading to Munnar. Upon arrival, I had a doctor’s consultation, and was given some plant-based tonic twice a day along side with massage treatments daily to restore body balance. It was an interesting experience, and I particularly enjoyed the healthy and flavourful vegetarian/ayurvedic meals.
2nd row right: Jackfruits; 3rd row: peas; 4th right: black pepper/Piper nigrum; Bottom row: Murikooti – a wound healing plant with leaves that can be turned into a paste
The most exciting part of the tour was seeing cocoa trees and tasting cocoa pulp for the first time. I love eating dark chocolates but I have never seen a cocoa fruit (Theobroma cacao) before. Inside the fruit lies a cluster of cacao beans surrounded by a thin layer of white pulp. The guide opened the fruit and let me tast the white pulp, which was surprisingly juciy and sweet. While some cacao pulp is used in the fermentation process of cocoa beans, most is simply thrown out as waste. It was only recently that cacao pulp is being used as a substitute for refined white sugar. Not long ago, Nestle released a 70% dark chocolate bar in Japan under its KitKat brand that has been sweetened with cacao pulp instead of refined sugar. Yet historically, cacao pulp has always been drank as juice by cacao farmers, and their immediate communities around the world.
1st to 3rd rows: cocoa fruit, bean and pulp; Bottom left: nutmeg seed; Bottom right: cardamon
Like most tourist sites, there is a shop located by the exit to avoid you leaving empty-handed, Apart from different varieties of spices, there are also ayurvedic medicine and skincare range available. I went for the mixed spice packs as I think you can’t get much fresher spices than the ones being sold by the spice garden.