The Wellness diet in Kerala; the regions traditional superfoods

Coconut is a super food that Kerala loves for its health benefits and wide ranging culinary / wellness applications. Being a tropical gem, this nut provides numerous health benefits due to its unusual balance of medium chain fatty acids; known as good fats and recommended for better heart functioning and weight loss. Coconut and arecanut plantations dominate the landscape, just as the fields of rice paddies and other crops, giving Kerala its much-loved status in agriculture and economy. Coconut is a staple ingredient of Kerala’s traditional cooking, featured in virtually every dish you can think of; be it creamy coconut milk-based curries or decadent sweetmeats and snacks. It is naturally sweet, which heightens the savoury aspects of recipes and adds a creamy consistency to them. Lauric acid present in coconut oil helps to improve immunity, and also kills harmful bacteria. Kerala is full of culinary wonders and beyond the palate, coconut holds an essential place in various aspects of well-being practices for Keralites. Coconut water is very hydrating and refreshing because it keeps you hydrated and has an electrolyte balance making it the healthier drink to satisfy your thirst from a long day out with intense sun exposure. Coconut oil is also a preferred ingredient in Ayurvedic and traditional medicine for its healing and nourishing properties, aiding hair growth, skin-scars, etc.

Known as "Chakka" in Malayalam, Jackfruit is a superfood of Kerala and a popular fruit due to its taste and health benefits. This tropical fruit is a nutritional treasure trove, filled with dietary fibre, vitamins and trace minerals. Kerala's rich soil and tropical climate are an ideal habitat for jackfruit species, which is why it has a significant place in the cuisine and culture of Kerala. One of the most striking benefits of jackfruit is its adequate fibre content which makes it very good for the digestive system normal and also being rich in dietary fibre helps relieve gastrointestinal problems while maintaining your weight. It is a good source of vitamin C, an antioxidant that strengthens the immune system and contributes to skin health. Jackfruit seeds are usually roasted or boiled and eaten as a snack providing protein, healthful fats, and minerals. Jackfruit has many benefits and not just that - in the ways it used in Kerala provides an example for its adaptability between ripe as well as unripe forms in culinary traditions. While ripe jackfruit tastes sweet and is eaten as a snack or used to make candies, raw jackfruit is cooked like a vegetable in curries and stir-fries. Jackfruit is another meat substitute that has recently gained popularity with its fibrous texture, sometimes called the vegetable meat.

In kerala, the favourite superfood is bananas due to its natural sweetness, texture, easy portability and many health benefits it provides. Being the tropical region in India, Kerala is blessed with an appropriate climatic condition for banana cultivation that has resulted in the growth of various species of bananas. Bananas are rich in potassium which is an extremely important mineral for maintaining a good level of blood pressure as well as heart function. Bananas are also an excellent source of vitamins C and B6, which help maintain a strong immune system and facilitate good brain health. Kerala has many recipes using bananas in varied forms. It is a common snack, dessert or an ingredient in halwa. All of these require ripe bananas to cook with, but green bananas are used as a vegetable in dishes like Thoran and Avial. Banana Leaves are also used as natural serving plates or food wrapping material and also as the steaming material, so that it adds some aroma to food. Not only are bananas very tasty, but you can pretty much take them anywhere with you, which makes it a healthy snack. 

In Kerala, and indeed across the country, healers use their traditional knowledge of how they prepared and cooked Tapioca to prescribe it for treating various illnesses. The starchy root vegetable is a must in Kerala kitchen with its multiple uses in cooking, as well as all the health benefits it has. In fact, the high carbohydrate content is one of the main benefits of tapioca because it allows our body to quickly absorb carbohydrates and provides us with energy! It is also gluten free, so a good option if you are having to avoid gluten for some reasons like sinus sensitivities or coeliac disease. Tapioca is a great source of fibre which promotes digestion and gut health. ‘Kappa’, as it is commonly known in Kerala, is cooked and served with "Meen Curry Mulaku", a spicy fish curry. You might also know tapioca pearls from desserts such as payasam. Tapioca can be grown in a hassle-free manner, making it an important crop for the farmers in Kerala. It can grow on marginal soils and uses less water, so that it contributes to the sustainability of agriculture in these regions. 

In the culinary world and in Ayurvedic medicine, pepper has been highly treasured for its unique taste, and considered as the “king of spices.” The state produces normal varieties of pepper having pungency and high volatile oil content. Black pepper contains a compound called piperine, which is responsible for its characteristic flavour and the most important benefits associated with it. This is hugely beneficial with regard to overall health and wellness. The piperine is also a potent antioxidant that also exhibits anti-inflammatory properties. Kerala has several traditions specific to Malayalees. It is commonly used to spice and flavour dishes thus enhancing the overall taste and aroma. Besides in the culinary form, black pepper is also used in Ayurveda for its medicinal properties. It is also regarded as a digestive aid that is reputed to be a cleansing agent for the endocrine system. In essence, the prospects of black pepper in Kerala to be a superfood are not just for its culinary range, but also for the medicinal potential it has, that makes this spice an important choice.

Curry leaves, also known as “karuveppilai” in Malayalam is a must-have garnishing item in Kerala recipes, giving an exclusive flavour and aroma to the dishes at the same time. These leaves are not just for adding flavour, but they can also provide us with a lot of health benefits being a part of our diet. The significant antioxidants present in curry leaves are capable of fighting the oxidative stress, thereby lowering chronic disease risk. It also provides a decent supply of vitamins A, B, C and E that are important for overall health. The aromatic leaves from the curry tree can be found in almost all Kerala recipes, be it chutneys or stir-fried delicacies. Curry leaves, beyond their culinary usage, in traditional medicine is a herbal cure. They are also said to help digest food, lower cholesterol, and promote healthy hair. All in all, curry leaves are more than just a taste making; it is also the superfood that brings together both taste and health benefits to Kerala's delectable cuisine.

So, wrapping up the blog, food and dietary customs of Wayanad not only enhances the dietary habits of people in this region but also extends its support to the local farmers in preserving the time-honoured traditions that have endured many generations. Therefore, when you dine in Kerala anytime, take a moment to admire the cultural richness and wellness practices of this place.