Blossary – Herbs and Spices in Indonesian Cuisine

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In Indonesia "rempah" means spices. As for the mixture of different spices we called it "bumbu", and the composition of "bumbu" its quite complicated, in a sense, as Indonesian cuisines usually known as richly spiced.

Catégorie : Food

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Created by: dnatalia

Number of Blossarys: 60

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candlenuts

A waxy white kernel, it looks like hazelnuts but slightly bigger. It is used as a flavor as well as thickener. Usually they ground it and mix it together with other herbs, and it shouldn't be ...

tumeric

Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives ...

shallot

Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at the leaf base. Most varieties are smaller than onions, have finer layers and contain less water. The ...

Shrimp Paste

A dark colored paste made from shrimps and used in very small amounts as a flavoring. It is used in two forms, raw and grilled. Raw terasi is ground up with other spices into a thick paste, which is ...

nutmeg

A warm, spicy sweet flavor hard brown seed.The first harvest of nutmeg trees takes place 7–9 years after planting, and the trees reach full production after twenty years. It usually one of the main ...