Kerala’s cuisine includes both vegetarian and non-vegetarian dishes prepared using many spices like chillies, Black pepper, curry leaves, coconut, mustard seeds, turmeric, tamarind, and asafoetida. The flavour of coconut is found in almost every dish here as it is available and used abundantly – in the form of coconut milk, fresh or dry coconut and coconut oil too. In non-vegetarian dishes, seafood, especially many varieties of fish are used (being a coastal state, it gets lot of fish), along with poultry, red meat and beef. Rice is usually served with main course as the typical accompaniment for the curries and stews.