Kerala has always been famous for rich and exotic spices and that was also the main reason why ancient traders followed the ‘spice routes’ (to Kerala).
Spices are defined as “a strongly flavored or aromatic substance of vegetable origin, obtained from tropical plants, commonly used as a condiment”.
Indian spices can weave magic to any bland dish with their versatility. The reason whyIndia boasts of thousands of recipes is because of its amazing variety of spices and spice mixes. Spices play a very important role in Indian cooking. Indian food is incomplete without these spices. 
Indian spices have amazing medicinal properties also.

Aromatics or Secondary Spices from rasaH

1.Green Cardamom

Green cardamom is a aromatic spice with a very wide range of uses. The plant has underground stems with leafy roots, large white or pale green leaves, pale green fruits and black seeds. The spice has a very warm aroma and pungent taste which it can retain for a very long time

Health Benefits
Helps in reducing gas, countering acidity and is considered good for asthma patients. It can also increase appetite and be used as a mouth freshener.

2.Cinnamon Sticks

It is the bark of the cinnamon tree that is often used in India in many curries and pulavs to give the dish a rich flavor.

3.Cloves

Cloves are nail-shaped dried flower buds that have a strong, pungent, and sweet flavour. They are used in many meat dishes, marinades, pickles and in many garam masalas.

4.Nutmeg& Mace

This is usually used in powdered form, grated freshly using a whole nutmeg. Often it is used to flavor Indian sweets.Nutmeg is the seed or ground spice of several species of the genus Myristica. Myristica fragrans (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering

5.Black Pepper-King Of spices

This (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. When fresh and fully mature, the fruit is about 5 mm (0.20 in) in diameter and dark red, and contains a single seed, like all drupes