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20 Types of Indonesian Spices, Make Your Cooking Delicious

Indonesia as a country rich in spices. This made several European countries arrive to Indonesia, which at that time was still called nusantara, to obtain spices. Indonesian spices as things that are not found in Europe.

Due to the variety of types of spices in Indonesia, the archipelago is also called as a spicy island by several colonizing countries in Europe. What is the spice spice characteristic of Indonesia that attracts the attention of several European countries? will review that on this occasion.

Some of the names of spices and types of spices and spices in Indonesia may have been recognized by Sedulur, what is the list of spice names that are interpreted? Yok, let's read the explanation in the following information.

List of Types of Indonesian Spices That Make Cooking Delicious!

1. Bay Leaf

The first type of Indonesian spice is bay leaf. Bay leaf can be found in Indonesia, generally fresh and dry. The 2 forms, both fresh and dry, can produce delicious and fragrant fragrances on the food when processed. Bay leaf is generally needed in every traditional dish, especially soupy dishes such as soup seasoning, and curry seasoning.

Bay leaf can provide benefits for the body, especially for some kinds of diseases, the wrong leaf can reduce the signs of diabetes and heart.

2. Orange Leaves

The next spice that often becomes a spice in the kitchen is orange leaves. Orange leaves are used in every food in Indonesia to add a fresh fragrance and eliminate fishy smells in dishes that use ingredients such as fish and meat.

The step of using orange leaves as a seasoning in the kitchen is really simple, we need to tear the leaves to pieces and put them into the processed dishes. Generally, each soupy dish uses orange leaves to bring out a fresher fragrance.

3. Turmeric Leaves

The spice type after that is turmeric leaves. Turmeric leaves have a long form with the most delicate structure. The use of turmeric leaves as a spice in the kitchen is the same as the use of orange leaves, namely by tearing them first and then suggesting to the processed dishes.

Turmeric leaves can eliminate the fishy smell in foodstuffs that have a piercing fragrance. Using turmeric leaves can make the body fitter. Soupy dishes generally always use turmeric leaves to make the taste stronger.

4. Coriander

The next spice and spice of the kitchen is coriander, generally coriander we find in the form of powder or seeds. If you want to be more effective and concise to use, choose coriander that is already in the form of powder. Coriander is absolutely necessary for soupy foods and thick, rice-based foods.

Coriander is absolutely necessary for soupy foods and thick, rice-based foods. Foods such as soup and rendang generally use coriander as a spice. Coriander itself has benefits for warming the body, especially when consumed in cold weather conditions.

5. Lemongrass

Spices after that lemongrass. Lemongrass plays a role in adding flavor and fragrance to a food. Generally, balinese food uses a lot of lemongrass as its core spice. Lemongrass consists of 2 types, namely red lemongrass and vegetable lemongrass. Red lemongrass has a larger shape than vegetable lemongrass. Lemongrass has benefits for cancer prevention, anti-inflammatory, anti-septic, arthritis cure, and lower high blood pressure.

6. Galangal

Galangal as one of the typical Indonesian spices. Galangal is often used in every Indonesian food such as soto, rendang, chicken curry, and soupy and rice dishes. Because galangal can add a stronger food flavor back.

Galangal itself has benefits for resisting cancer, stopping diarrhea, and facilitating signs of asthma. In addition, when galangal is crushed, it can be used as a medicine for burn injuries or infectious injuries in the skin.

Read more: Spices: Definition, History, Uses, And Ways Of Storage

7. Pecan

In its use, pecans are generally burned first to bring out a strong fragrance. Or cooked on a pan without the use of oil, or generally this process by the Sundanese is named roasted. In addition to kitchen spices, oil concentrate from this spice is also useful for hair care to produce glowing hair.

Pecan besides being a kitchen spice has benefits for hair care and beauty. This is an advantage on the benefits of pecans that we can use optimally.

8. Turmeric

Spices after that turmeric. Foods such as soto, curry, and rendang use turmeric to add flavor to make it stronger and to beautify the color of the food. Turmeric is believed to be used as a medicine for cancer, gastrointestinal diseases, antibiotics and to increase immunity.

9. Cloves

Cloves or with the English name cloves are generally used as spices in processed recipes for soup and soup dishes. This clove has a strong fragrance and is unique when used for Indonesian food. In addition to being a kitchen spice, because of its fragrant fragrance, cloves are used as an ingredient for cigarettes combined with tobacco.

10. Ginger

Spices after that ginger. There are many types of ginger in Indonesia, ordinary ginger and red ginger. Ginger besides being used for kitchen spices is used to cure various diseases. The use of ginger in healing has been carried out from the past in traditional healing.

11. Shovel

Nutmeg as a spice characteristic of Indonesia. Nutmeg that made European countries arrive to the archipelago and colonize the archipelago and monopolize the trade that occurs in Asia. Nutmeg has the benefit of warming the body, therefore Europeans dared to put their lives in ancient times to arrive far into the archipelago so that it would still remain warm in the winter in Europe.

12. Cardamom

Cardamom as a spice that has a shape like flower florets with a unique white color. Cardamom is generally marketed in packages in the form of seeds or already in the form of powder. To make it more concise, buy cardamom that is already in powder form.

13. Lawang Flower

Lawang flower as a type of spice is commonly used in every Indian or Chinese cuisine. Because Indonesian cuisine is widely controlled by India and China, it results in lawang flowers being often used as a kitchen spice for every food in Indonesia.

14. Tamarind

Tamarind as a kitchen spice and spice that is commonly used in every food in the island of Java. Tamarind is also abundant on the island of Java, therefore there is a Javanese name behind it. Due to its abundant availability on the island of Java, many foods on the island of Java use Tamarind.

15. Kandis Acid

It has a shape like a fruit that has passed the process of being dried, with a deep black color and a round and quite flat shape. Kandis acid is often used in traditional cuisines that have unique flavors. Ordinary canniffic acid is marketed in a dry form, and it is easy to put until any time.

16. Kluwak

Kluwak has a gravel-like or stone-like form. This is due to the hardest structure of the kluwak. When broken, the kluwak has an arrangement of flesh that is a deep black color inside. When in raw condition, Kluwak has a risky hydrogen cyanide toxin content.

Therefore, Kluwak must be processed properly. Generally, the kluwak when before use must be boiled first for an hour. Then put it in a closed place and leave it for 15 days then the new kluwak is safe to use.


Step use as a seasoning in the kitchen by cutting, chopping or grated. Kencur has the most fresh form. But if you want to be more effective and concise, you can use a that is already in powder form.

In addition to being a kitchen spice, kencur has been used as a herbal medicine that has antibiotic benefits for healing inflammation of the esophagus. If you start to feel inflammation of the esophagus, you can immediately drink urine to resist the infection more chronically.

18. Cumin

The shape of cumin is like rice and has a small size, length and has a light weight. Cumin has a unique fragrance with a spicy taste that can make the body warm, and give delicious taste to the dishes.

Indonesian food that uses cumin is curry, chicken opor, gulai. Cumin besides being a kitchen spice has benefits to help reduce pain in the stomach and has antiseptic properties. Generally, cumin is marketed in the form of dry like or powder-shaped.

19. Cinnamon

Cinnamon which in the world is divided into 2 types. The first is Cassia Cinnamon and the 2nd Ceylon Cinnamon. The cinnamon that we usually find in the market is Cassia Cinnamon type cinnamon. Cassia Cinnamon has the form of a hard roll like wood, it can be ground until it becomes powder.

20. Mucus

The last list of types of spices is kemukus. Kemukus as a spice that counts as a family with betel-betel plants. The fruits of the mucus are taken and processed to obtain its oil. This spice is also known as black pepper. Because it can make food have a strong taste.

Read more: 10 Indian Spices That Make the Tongue Shake

Thus a list of types of spices that are commonly used as kitchen spices. Hopefully the information above can add to your knowledge about the types of spices that are commonly used as a seasoning to accompany dishes.

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