Indonesia and the rich spices of the archipelago
Indonesia was once the caretaker of the world's maritime trade with the spice route as the pivot. Indonesia's cultural diversity forms a mosaic of life unrivalled anywhere else in the world. The richness of spices became a symbol of exoticism, wealth, prestige, and was synonymous with sacredness.
Spices eventually developed according to their use’s spices are often used as flavorings or to reduce unpleasant odours from food.
Many spices are grown around the home and in cultivated fields, but many are still harvested from their natural habitat in tropical forests. In Southeast Asia, important spices include Javanese cardamom, cinnamon, cloves, ginger, nutmeg, black pepper, candlenut and others. Some Indonesian spice species are introduced from other parts of the world, including Europe, America, India and China. The role of Europeans in the introduction of foreign spices into Indonesian territory is very important. Spices and herbs thought to have originated in Southeast Asia include chameleon, clove, coconut, kemukus(Cubeb Pepper), fingerroot, ginger, galangal, bay, cinnamon, kaffir lime, lemongrass, aromatic ginger, lime, Javanese chili, nutmeg, peril, pandan, Vietnamese cinnamon and Vietnamese coriander. Indonesian spices continue to be popular and attract global attention. This is evident from the high number of Indonesian spice products that are exported to various countries, such as pepper, cloves, nutmeg, and cinnamon.
As a spice producer, Indonesia has a great opportunity as a world spice supplier that can contribute to the Indonesian economy.
Until now, the world market demand for spice commodities continues to increase. Indonesian spice commodities have good competitiveness in the global market. Indonesia ranked 4th in the world's spice exporters with a share of 8.8% in 2015, behind India, Vietnam and China (Trade Map, 2016). PT Putra Nasa Mandiri is one of the companies in Indonesia that is currently trying to develop the potential in the spice trade either in the form of raw materials or processed powder. We always try our best to provide stable quality and of course with processes that meet trade stand.
Here’s a list of common Indonesian herbs, spices and seasonings, to give an introduction to Indonesian cooking. PT. PUTRA NASA MANDIRI is suppliers and produce into powder for most spices, such as:
Banana leaves (daun pisang) – used to wrap food, such as meats or rice, to form a parcel that will later be grilled/steamed.
Candlenut (kemiri, buah keras) – the nut of the candlenut tree, often used in stews. Cannot be consumed raw, needs to either
be roasted or blended/pounded and cooked. Adds creaminess to a dish.
Cardamom (kapulaga, buah pelaga) – cardamom pods are sometimes used to flavour soups and stews, and also in desserts and
drinks.
Celery (seledri, daun sup) – the leaves are often used as a garnish for soups, and sometimes in fried flour-based snacks.
Cinnamon (kayu manis) – cinnamon sticks are sometimes used to flavour soups and stews, and also in desserts and drinks.
Chilies (cabe, Malay: chilli) – not exactly a herb or a spice, but one of the most important ingredients in Indonesian cooking.
Chilli sauces (sambals) accompany almost every meal. A variety of chillies is used, from bird’s eye chillies to green chillies.
Cloves (cengkeh) – often used in desserts and drinks, and chewed on as a mouth freshener.
Coriander (ketumbar) – both the seeds and the leaves are used. The seeds are often roasted, then ground/pounded and
added to spice pastes, where the leaves are used in cooking or as a garnish.
Galangal (lengkuas) – a rhizome with pink skin and a white/whitish-pink interior, with a fresh flavour. Often used in spice
pastes, and in soups/stews.
Garlic (bawang putih) – like most other cuisines in the world…..
Ginger (jahe, Malay: halia) – common to Indonesian cooking, like most other Asian cuisines. In Indonesia, ginger is also often
used in drinks, such as hot ginger water, and black coffee with ginger.
Curcuma (temulawak) - in Indonesia used as traditional herbal medicines.
Curcuma xanthorrhiza Roxb. (family: Zingiberaceae) is a native Indonesian highly valuable plant locally familiar as
“Temulawak” or Java turmeric. It is mainly cultivated in Indonesia and other Southeast Asian countries such as Malaysia,
Thailand, Vietnam, and Phillippines .
Pandan leaves (daun pandan) – the leaves of the pandan plant, tied in a bunch and added to savoury dishes, or used as a
flavouring in cakes and desserts, for its unique fragrance.
Shallots (bawang merah, bawang kecil) – shallots, rather than onions, are used in almost every savoury Indonesian dish. They
are usually sliced or pounded/blended with other spices to form a paste. Deep fried shallots are used to garnish almost every
savoury dish.
Shrimp paste (terasi, belacan) – a paste made of fermented shrimp, used in many Indonesian dishes, such as sambals, gravies
and stews. Often roasted before use.
Spring onions (daun bawang) – used most often as a garnish, but sometimes in deep fried snacks as well.
Sweet soy sauce (kicap manis) – with a slightly different flavour compared to Chinese sweet soy sauce, which can be used as a
replacement. Used in sambals, sauces, soups and stews.
Tamarind (asam, asam jawa) – the fruit of the tamarind tree. Often made into a pulp and packaged, and can last a year at least.
Often used in stews and soups. Sour, slightly acidic, and gives a refreshing taste. Also commonly used in South Indian cooking.
Turmeric (kunyit) – the roots of the turmeric plant, and is a rhizome of the family. Most often used freshly pounded or
blended in Indonesian, with the skin removed, but dried packaged turmeric powder can also be used.
Turmeric leaves (daun kunyit) – the leaves of the turmeric plant are also used, as a flavour-enhancer and to add fragrance to a
dish.
White pepper (merica, lada putih) – the powdered form is often, but not always, used as a seasoning.
Black pepper (lada hitam) – black round grains, often in powder form the widely grown and consumed in Indonesia is famous
around the world. Indonesia is one of the 4 biggest black pepper exporting countries in the world.
Java chili (cabe jawa) – the Indonesian agricultural commodity that has been used by the community for consumtion and has
many health benefits for the body.