30 Indonesian Spices And Their Origins, We Often Use Some

Spices are a type of plant or part of a plant that has a distinctive aroma or taste and is often used as an additional ingredient in cooking to produce distinctive flavors, aromas, and colors. Check out 30 spices and their origins below.

Ginger is a very important spice in various dishes and drinks spread throughout the world. From several sources, ginger comes from the Southeast Asia region, especially China and India. In addition to being used in culinary, ginger also has value in traditional medicine and provides a number of health benefits related to its anti-inflammatory nature and its ability to relieve nausea.

Ladakatau, which is often called pepper, is a commodity that is valuable in world trade and has a long history as the most sought-after commodity. Lada comes from the Maluku Islands (especially Ambon Island) and Sumatra.

Lada has a small or round grain-like shape with a diameter of about 3-4 millimeters. Lada consists of several color variations, depending on the type and stages of maturity.

In general, pepper has a spicy taste that comes from a chemical compound called piperin. The level of steepness depends on the type and maturity of pepper.

Black pepper tends to have a stronger spicy taste than white pepper.

In English, Sereh is known as a grasslemon. This spill comes from the Ceylon area, Sri Lanka, which then spreads and grows naturally in tropical countries. Bereh plants have long and sleek stems, with bright green colors and thicknesses like grass stems. At the top of the stem, there is a group of sharp long leaves with tapered ends.

Cinnamon is a type of spice obtained from the skin in a cinnamon tree (Cinnamomum verum or Cinnamomum zeylanicum). The cinnamon income process involves peeling the skin in a cinnamon tree, which is then dried to produce thin pieces of skin known as sweetwood. Cinnamon is a native plant fromMyanmar and is widely found in the areas of Central Java (Kebumen, Baturaden and Purwokerto).

Kemiri is also known as a candlestick in English, a type of seed originating from a kemiri tree (Aleurites moluccana). Kemiri (candlenut) comes from the Pacific and Southeast Asia regions. Kemiri plants (Aleurites moluccana) are naturally found in Pacific areas such as Indonesia, Malaysia, the Philippines, Hawaii, and several other areas around the Pacific Ocean.

In Indonesia, kemiri is often found on various islands, especially in eastern parts of Indonesia such as Maluku, Papua, and Nusa Tenggara. Kemiri also grew in other areas, such as Kalimantan, Sumatra, and Java.

Kunyit, also popular as a toureric in English, is an herbal plant that has bright orange roots known as "kark turmeric roots". The roots of turmeric have a solid texture and hard meat. When sheared or processed, the roots of turmerics emit bright yellow colors and emit a slightly aromatic distinctive aroma. Kunyit is a spice plant that comes from Southeast Asia and spreads to several regions, such as Malaysia, Indonesia, and Africa.

Kapulaga is a type of spice obtained from seeds or fruit from the cardamom plant (Eletaria cardamomum) originating from South India and Southeast Asia. The population is widely cultivated in the areas of West Java, Sukabumi and Tasikmalaya. Kapulaga can be found in the form of fruit in the form of small capsules with green to brown colors.

Vanili is a spice that comes fromgalgap plants (genus Vanilla). Spices have a distinctive aroma and taste, with the main characteristics in the form of sweet and fragrant aromas often identified with the term "vanilla". Vanili comes from the regions of Mexico and Central America. Naturally, Badminton plants grow in tropical areas in America, including Mexico, Central America, and northern parts of South America.

Cengkeh is a type of dry flower consisting of elongated flower petals and obtained from clove tree plants (Syzygium aromaticum or Eugenia caryophyllata). Cengkeh is an Indonesian native plant from North Maluku, such as Ternate, Tidore, Bacan, and several islands in Indonesia.

Pala is a spice obtained from nutmeg, which grows on a nutmeg tree. Pala comes from the Maluku archipelago in Indonesia, especially from Banda Island which is famous for its high quality nutmeg production.

In addition, nutmeg trees also grow in several other tropical areas, such as India, Malaysia, Brazil, Sri Lanka, and the Caribbean. The nutmeg in the fruit shell contains compounds that provide characteristics of taste and aroma of nutmeg. These nutmeg can be used in intact form, powder, or essential palm oil.

Adas is a seed from a phennel tree, aDAs is often used as a kitchen spice or traditional medicine. These brownish grains are suitable for getting a fragrant and fresh aroma in a number of dishes, such as soup, sugary, and curry.

Andaliman is a spice with a small green round shape from Toba Samosir and North Tapanuli Regencies. However, after being dried, this spice becomes blackish. This seasoning is famous for its use for typical Batak cuisine.

The spices originating from China are not widely used in the culinary arts of the archipelago. This one kitchen bubble comes from the fermentation of glutinous rice which is used to give red colors to dishes.

Grilled acid is one of the many kitchen spices in Indonesia. In the context of food recitation, gelugur acid is used to provide a taste and aroma of fresh acid.

Javan acid is used in many Indonesian dishes as a taste or increase in acidic taste. In addition, Javanese acid can also be used for herbal medicine mixtures.

Candis acid has the Latin name Garnicia xanthochymus which is yellow or green depending on the level of maturity. In addition to being a cooking spice, candis acid is also often made into jam and food coloring.

Coming from Aceh, sunty acid is a kitchen spice made from drying belimbing wuhuh and then salted. Sunti acid is useful for making Acehnese foods that are rich in taste and at the same time eliminating the smell of fish amic.

In addition to being used as decoration, onions are also often used for cooking spices. This large one onion can easily be found in traditional markets and modern supermarkets.

This tuber is the main ingredient in the basic spice of Indonesian dishes. Garlic has many uses in cooking, ranging from flavoring, aroma-enhancing, odor-absorbing, to natural preservatives.

In addition to garlic, there are also shallots that are ready to present a distinctive taste in cooking. This red tuber can be used for many things. Among other things, it is commonly used for cooking spices, bailouts, and traditional medicines.

With a small shape and green color, blimbing wuhuh is also known as vegetable belimbing. This fruit has the function of providing a fresh sour taste in cooking. The choice of the age of belimbing wuhuluh which will be used must of course be considered carefully.

Famous for the name clove in English, cloves are used to give a strong and warm aroma. In addition, cloves are also used as medicine because they have anesthetic and antimicrobial functions.

Having the Latin name Allium fistulosum, onion leaves are almost always present in every Indonesian dish. With the distinctive aroma given, onion leaves are used to inspire appetite. In addition, onion leaves also provide a number of health benefits.

Green chilies are not too spicy and are suitable for use in making tugis dishes. You will easily find this type of chili in a number of foods, such as green cooking chicken and tauco vegetables.

Containing capsaicin which causes spicy taste, red chilies are very popular as a kitchen spice in Indonesia. This fruit is used as a flavor booster or food decoration. Red chili itself consists of two types, namely large red chilies and curly red chilies.

Orange leaves provide many uses in the culinary world, orange leaves are generally used to add to the fragrant aroma of cooking. The interesting fact is that in addition to being used as a kitchen spice, orange leaves can also be used to help get rid of mosquitoes.

Pandan leaves are an important component of typical Indonesian and other Southeast Asian cuisine. The thin length-shaped leaves are used for food fragrances and green dyes.

With a round shape and green or yellow color, the lime has a sour taste, similar to lemon juice. The juiceed water of lime is usually used to make food into acid, for example on soto. In addition, lime can also help reduce an amicable aroma.

Classified as a peterseli family, jintan is shaped like a rice box with brownish colors. This one kitchen seasoning has a smooth and sweet aroma, and a strong and spicy taste. It is generally used in curry, opor, or sugary spices.

Widely cultivated in many countries, kncur includes medicinal plants in the mutual terms. With its distinctive aroma, kencur is used for various types of dishes, such as repeyek, lodeh, and chili sauce pecel.

That's a review of 30 Indonesian spices and their origins. Hopefully useful. Visit VOI.id to get other interesting information.