Cradled in the green canopied hinterland, far from her azure seas and sandy shores, Goa harbours a host of spice farms. Peppered with the indispensible ingredients of Goa’s well known ‘chilli-hot cuisine’, tropical fruits and herbs, exotic flowers and birds, the spice trails are alive with myriad aromas ranging from the pungency of pepper to the sweetness of vanilla.
Deriving their superlative quality from traditional organic and natural farming techniques, cultivations of cinnamon, cardamom, clove, nutmeg, black pepper, vanilla, areca nut, cashew nut, coconut, mango and medicinal herbs are counted amongst the best on the national spice markets.
Ambling through these plantations, on foot or atop an elephant, a guide acquaints visitors with the finer nuances of spice farming and its products. One can almost picture a modern day Tarzan gliding effortlessly from one betelnut tree to another, netting his catch of the day. Enhancing this experience are shots of local cashew feni or refreshing tender coconut water sipped out of green coconuts, and Goan Saraswat vegetarian meals simmered to mouthwatering perfection over log fires in earthen pots and served on banana leaves. Traditional folk dances at the end of the spice trail add a final dash of zest.
Clustered mainly around Ponda in South Goa, these plantations charge a nominal entrance fee and are open throughout the day; overnight stays in the homely cottages are also on offer.
Text: Patricia Ann Alvares