Spices are no longer the impetus of conquest and colonization they once were, but they continue to suffuse cuisines worldwide. Spices have long defined the rich, complex South India cuisine— known for its hot red chilies and saffron-hued turmeric that are produced in the region—spices that also seem to be echoed throughout this multilayered culture. Photographing in the streets of Kerala, I remembered seeing turmeric’s deep yellow floating past as a shimmering shawl—and, turning the corner, encountering the delight of a red chili-colored head scarf.
