Goa's flavourful cuisine: A Journey through its spices

Samrudhdi Kerkar

LAND OF SPICES

Goa’s history is deeply rooted in the ancient spice trade. It was the aroma of spices that drew the European travellers to this coastal land. These spices remain central to Goan cuisine.

Goa | Cuisine | tradition | Raw mangoes | Pickle | Photo: Samrudhdi Kerkar

CINNAMON (TIKI)

The fragrant inner bark of Cinnamomum trees, known locally as tiki, is a staple in Goan kitchens. Its leaves, tamalpatra add a warm aroma to curries and rice dishes.

Cinnamon | Tiki | Tamalpatra |Goa | Cuisine | tradition | food | Photo: Samrudhdi Kerkar

NUTMEG (JAYPHAL)

Myristica fragrans, or nutmeg, known as jayphal in Goa, brings a deep warmth and sweetness to both traditional sweets and savoury dishes.

Jayphal | Nutmeg | Goa | Cuisine | food | tradition | Photo: Samrudhdi Kerkar

TURMERIC (HALDI)

Used fresh, dried or powdered, turmeric is essential in local food, medicine and beauty. Its vibrant colour and healing properties are celebrated across Goan homes.

Haldi | Goa | Cuisine | turmeric | tradition | food | Medicinal properties | Photo: Samrudhdi Kerkar

CHILLI (MIRSANG)

Introduced into Goa by the Portuguese, chillies (mirsang) have become an irreplaceable spice in Goan food, from fiery curries to spicy pickles.

Chilli | Mirsang | Goa | Cuisine | food | tradition | | Photo: Samrudhdi Kerkar

CLOVES (LAVANG)

Cloves (lavang) is more than a spice; it’s a remedy. Often added to rice, meat and teas, it’s also cherished for its benefits to oral health.

Clove | Lavang | Goa | Cuisine | food | tradition | Photo: Samrudhdi Kerkar

POPPY SEEDS (KHUS KHUS)

The tiny poppy seeds, known as khus khus, bring a nutty richness to Goan sweets like neoreo and ladoo, blending taste with tradition.

Poppy seeds | Khus khus | Goa | Cuisine | food | tradition | | Photo: Samrudhdi Kerkar

TIRPHALA (ZANTHOXYLUM RHETSA)

A unique spice known for its sharp, citrusy flavour, is often used in Goa’s iconic mackerel curry to enhance its tanginess.

Tirphala | fish Curry | Cuisine of Goa | Spices | food | tradition | Photo: Samrudhdi Kerkar

CARDAMOM (ELAICHI)

Both green and black cardamoms are used in Goan spice blends and sweets, adding fragrance and depth to festive dishes.

cardamom | Goa | Cuisine | food | tradition | | Photo: Samrudhdi Kerkar

BLACK PEPPER (MIRI)

Once called 'black gold', pepper (miri) is Goa’s most historically traded spice. It continues to spice up dishes and is used for seasoning worldwide.

Miri | Pepper | Goa | Cuisine | food | tradition | Black gold | Photo: Samrudhdi Kerkar

STAR ANISE (DAGADFUL)

This star-shaped spice offers a bold, licorice-like flavour and is a key ingredient in many traditional masalas.

Masala | Dagadful | Goa | Cuisine | food | tradition | star anise | Photo: Samrudhdi Kerkar

CORIANDER SEEDS (SUKHI KOTHMIR)

Dry coriander seeds are not only a spice, but a remedy, too. Decoctions made from them are valued in traditional medicine for their healing qualities.

Coriander seeds | Healing qualities | Goa | Cuisine | food | tradition | Photo: Samrudhdi Kerkar

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