Since a long time ago, Indonesia was already famous for the richness of its spices used in cooking ingredients. Even the traders from various countries flocked to the archipelago in order to be able to obtain various spices in Indonesia.
Nowadays there have been many types of ingredients that are very varied. This type of cooking ingredients is tailored to your needs. Even you can also make and process your own blending ingredients using a spice making machine to be able to produce dried herbs and wet seasonings. The following are the types of herbs used as common ingredients in Indonesian cuisine.
It is mostly produced in the Maluku region, especially in Halmahera. In addition, nutmeg is a spice commodity exported to Europe which is able to help warm the body and make delicious food. The shape is round and hard and blackish in color. It can last a long time in a dry state so this spice is a mandatory item in the kitchen of the archipelago.
This type of plant which is classified as ginger is widely consumed by the public both for cooking process ingredients or used as herbal medicine as well as ingredients to maintain the natural beauty of every woman. In turmeric there is a chemical compound that can generate it. In most of Indonesian cuisine, turmeric is the most used ingredients. To distinguish turmeric from other useful plants, you can see from the color of the fruit itself. Turmeric has a yellow color on the flesh.
In most of Indonesian cuisine, pepper is used to strengthen the taste of the dish. Bu adding pepper, the foods become tastier.
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Moreover, galangal has a savory and sweet taste and smells good. It’s usually commonly used in Indonesia because Indonesian cuisine is generally well-stocked and savory. To get galangal, galangal farmers usually harvest roots from ginger plants. Galangal is quite easy to find in the Indonesian market because it is one of the main ingredients that must be in some dishes. It’s usually sold per kilo or one package with other spices.
Ginger also has several types: ginger elephant, yellow ginger, and red ginger. It can function as a fishy deodorizer in fish. Besides, ginger can also be cooked into a drink because it tastes warm and can cause body weight. Cuisine that uses ginger is usually soup or sardines.
Lemongrass is elongated like grass with pretty hard skin. This is greenish or sometimes yellow with white lemongrass. It can grow on various plains so that lemongrass plants are included in family medicinal plants because they are easily planted even in the home environment. You don’t worry because lemongrass is quite easy to find in the market or super market. The price is also relatively cheap because it is sold one package with other spices.
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Bay leaf is used because it can add to the aroma of cooking. In addition, bay leaves are also used to beautify dishes. Bay leaves are very easy to grow. Sometimes even these plants grow in one field with other plants. It can also be planted in a home environment. Bay leaf is widely used in Indonesian cuisine or several types of international cuisine. Bay leaves only need to be added to the spices.
To breed coriander, a cold or cool temperature is needed. Cilantro cannot live in temperatures too hot. Coriander plants grow not too high. This causes coriander to be easily bred in Indonesia.
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The Chili Plant has grown a lot in Asian continent. This plant is often found in other countries, such as Malaysia or India. The shape of the Chili is also very diverse. Some have short and fat shapes, others have long and curly shapes. In addition there are also those that are small and slim. Meanwhile the color of Chili is generally dominated by red and green. Some peppers have an orange or yellow color.
This Tamarind also serves to provide a more luxurious taste of cuisine. We often find that there are many Java acids that are used and sold in the market, usually those with old skin without skin and long lasting if stored in a closed container for a certain period of time.
Aniseed has a slightly sweet taste and also a very distinctive aroma. So it’s no wonder that this spice is often used as a flavoring in some types of cuisine, because this cooking spice can improve the taste of the dish, Sweet Fennel is also often used for salad mixes and celery substitute ingredients for soup dishes.
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The part of cloves that is often used is the dried flowers. In clove cuisine is usually used for soupy dishes such as soup, soto and curry in powder form or included intact. Cuisine from Padang, India and Middle East regions also often use this spice.
If peeled, the inside of the Temu Kunci is light yellow with a fresh and distinctive aroma. The key meeting can be used for clear vegetable dishes, fish dishes, lettuce, and anointing. How to process it is by choosing an old root tuber, then peeled, then spread so that the aroma comes out or can also be finely sliced and stir-fry with other spices. Besides being used as one of the cooking spices, Temu Kunci also has other benefits for health.
Kencur texture is smaller, the color of the skin is brown (slightly dark) and the color of the flesh is yellowish white. The aroma is very distinctive and is used for certain dishes such as making a variety of peaches, sambal pecel, and fish. Actually Kencur is not only used for spice cooking, but is also commonly used and processed as traditional herbal medicine as its component. If you want long-lasting kencur, you must store it in a dry and open container.
The aroma is very fragrant, rather sweet and a mixture of traditional dishes in various regions of the archipelago. Cuisine that often uses cumin is opor, curry or curry. The way to use it should be roasted or mashed with other herbs when it will be processed. In the market we can also find cumin which is available in powder form and packed in bottles.
After knowing lots of common ingredients in Indonesian cuisine above, now you can conclude that Indonesian cuisine is very rich of spice. The taste is also unique. Once in a life, you should try to visit Indonesia then try its cuisine.
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