Abstract
Salt was one of the main economic resources of pre-colonial Malabar and Travancore. A society living primarily on rice and fish that were both of poor quality and had to be preserved by using salt.. It was not only the tastemaker but the primary preservative that made it possible for families to store food for the long monsoon season. The daily consumption of a family of five demanded around 12–15 kilograms of salt annually. Kerala’s heavy rains and the absence of rock-salt deposits made local production through the drying of seawater the only possible source. This product became one of the most consequential commodities of the 1500s-1700s due to a technological and environmental limitation.
Keywords
References
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