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Spices of Thousand Islands

  • 20/01/2022
  • by Melvin Widodo

Indonesia is a thousand island country that is rich with spice and herbs. This article writes about the most spices that are usually used in Indonesian cooking and some tips on how to enhance the flavor of each spice.

About Indonesia

Indonesia is known as the Archipelagic Country located in a strategic location in Southeast Asia lying between the Indian and the Pacific Ocean. Indonesia has over 17 thousand islands making Indonesia the world’s largest island country. The main islands are Sumatra, Java, Kalimantan, Sulawesi, and Western New Guinea.

The climate of Indonesia is almost tropical and situated in the equator makes Indonesia become the native for major spices. Rempah is the Indonesian word for spices that were traded during the 16th century and powered the global economy much as the trade of energy does today. Spices also drive Indonesian Cuisine to have rich flavors like savory, hot and spicy, and some regions in Indonesia have combinations of sweet, salty, and sour. Here is the list of the most used spices in Indonesian dishes that are usually stocked in every Indonesian Pantry.

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Garlic (Indonesian: Bawang Putih)

The pungency of garlic derives from its sulfur flavor that has a significant impact on meat dishes that also have sulfur compounds. Chopping and crushing garlic produce a higher amount of allicin that most associate with a garlicky flavor. Leave for 60 seconds after crushing or chopping increases the level of allicin, and avoid cooking garlic on high heat above 180-degree celsius. 

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Shallots or Red Shallot (Indonesian: Bawang Merah)

Similar to garlic, shallots have sulfuric substances that cause sought-after flavor. The damaged shallots release enzymes that change sulfuric substances into strong smelling complexes that make you tear up.

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Ginger (Indonesian: Jahe)

Ginger was one of the first Asian spices that arrived in Europe, from around the 4th century. Ginger has a hot-spice, citrusy, woody taste, and to release ginger flavor, peel fresh ginger shortly before use allows fragrant oil to evaporate and also to retain the complex ginger flavor. 

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Turmeric (Indonesian: Kunyit)

Turmeric has a pungent earthiness that can bind to other flavors, however, if it’s used on its own gives bitter flavor. The curcumin component in turmeric is a strong pigment that is usually used as a coloring agent in Asian food. Frying turmeric in fat above 130-degree celsius creates a new flavor compound. However, this will not work in boiling water.

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Bay Leaves (Indonesian: Daun Salam)

Adding bay leaves into the cooking yield the fragrant, and bring spicy, sweet, and warming flavors. Bay’s flavor is deep within the leaf, this is why dried leaves are still effective giving the flavor. This flavor dissolves well in oil, fat, and alcohol but poorly in water. Need time to dissolve the flavor of the bay in the water. Usually, Indonesian people add fresh or dried bay leaves to meat and vegetable curries, rice, stew, or soup.

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Candlenut (Indonesian: Kemiri)

Crushed and roasted candlenut will bring nutty flavor to Asian Dishes. Candlenut has a thickening agent that is usually used in a soup like curries. Candlenut could be replaced by macadamia nuts. Candlenut is toxic when eaten raw, however, the toxicity dissipates upon cooking.

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Galangal (Indonesian: Lengkuas)

Galangal also is known as Siamese Ginger, is one of the ginger family. It has mixing flavors of cardamom, ginger, and saffron. Add galangal to meat dishes and slow cook them together to enhance other flavors while retaining its own. Galangal's zingy and spicy sensation makes you additive to any Asian soup.

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Lemongrass (Indonesian: Sereh)

Lemongrass has citrus, spicy, sweet, and floral flavor. Bruise or gentle bend the whole stalk and use in stock, soups, or cook with fats to bring out the floral flavor. Lemongrass usually is also used as an herbal remedy to warming the body.

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Coriander seed (Indonesian: Ketumbar)

Coriander is a spice that has a bittersweet taste of dried orange peel. Grind coriander seed to release the oils. And dry fry coriander to bring the nutty and earthy flavor. Do not leave untoasted to keep green and floral flavor to dominate.

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Kaffir Limes Leaves (Indonesian: Daun Jeruk)

Kaffir Limes is a citrus fruit usually grown in tropical Southeast Asia. The leaves usually are used in soups, curries, stir-fries, and some of the Indonesian sauces and sambals (chilies sauce). The distinct mild citrus flavor and aroma is a perfect substance to enhance coconut base broth and fish dishes. Gentle brushes the leaves when cooking releases its flavor.

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