Indonesia is very famous for its wealth of spices. Lots of rempahrempah are produced in our country, among which are: coriander, cloves, pepper or black pepper, cinnamon, ginger, nutmeg, kaempferia galanga, shallots, garlic, nutmeg, cumin, cardamom, pepper, cardamom, kalabet, bangle, kandis and sour tamarind, temulawak.
Garlic onion and garlic is one vegetable that became a staple of the menu almost at all types of cuisine with the function as a flavoring dishes and usefulness to humans. Onion-producing areas in West Kalimantan and South Kalimantan.
Clove Clove is an ancient spice has been known and used since thousands of years BC. The tree is native to the Maluku islands (Ternate and Tidore), formerly known as the Spice Islands. The cloves are used to be one of the most popular herbs and expensive in Europe, exceeding the price of gold.
Cinnamon a study found that adding cinnamon into desserts can depress blood sugar levels without eliminating sweet flavor. There are a lot of cinnamon in the area of Jambi, Sumatra Barat, and in Yogyakarta.
Pepper Pepper is mainly produced in Bangka island. Pepper has a benefit for the relief of respiratory tract and blood flow around the head. Warm and spicy flavor of pepper are widely used to treat influenza, nausea due to the cold, head of dizziness and stomach bloating. Pepper is also used as a seasoning.
Coriander Cilantro are herbs and spices. Its shape is similar to the pepper but her skin rougher. Various types of traditional cuisine in Indonesia often use herbs in the form of seed-shaped scented granules hard called coriander. With the seasonings, aroma cuisine will be more real. Usually, the plant is grown in gardens area of lowlands and mountains.
Pecan nut Seeds are round, many contain oil, serves as gastronomic cuisine in the savory nuts. can also be as a substitute for coconut milk. Seasoned Pecan cooking among others, curry sauce, pepes, goulash, rempeyek. In Indonesia, the nuts are known by many names. Among them, kembiri, gambiri, hambiri (Bat); kemili (Gayo); kemiling (Lamp); fruit hard fruit (kareh, Mink.; Nias); keminting (Day). Also muncang (SD.); dèrèkan, pidekan, miri (Jw); kamèrè, komèrè, mèrè (Md.); and others.
the Cardamoms Typically used for flavoring dishes and pastries. In Indonesia many planted in West Java and Central Java. Cardamom which forms, called Kapul white, the seeds are useful as drugs, the roots are boiled for drinking cure stomach spasms. whereas when the seeds crushed plus water for liniment. There are two kinds of cardamom are widely used in Indonesia, namely Java cardamom (Amomum compactum) and cardamom or cardamom sabrang India.
Ginger Ginger (Zingiber officinale) Rhizome plants, is a very popular spice and medicinal materials. Rimpangnya-shaped fingers that bulging in the middle sections. The dominant flavor is spicy due to the ketone compound called zingeron. In the days of colonialism, ginger can provide a sense of warm and spicy food soon became a popular commodity in Europe.
Cumin Cumin are usually grown in temperate areas winter or in the mountains. Cumin shape is almost like a grain but is more subtle, often mixed with Cumin coriander as flavoring meat dishes. Like coriander, oil jintenpun can be used for the liqueur. Cumin seeds are fragrant, flavorful taste is somewhat spicy. Cumin is also helps to warm the body and strengthen the digestion in the stomach.
Bangle Bangle is one of those spices that members of the appointment-temuaan. Rimpangnya used as ingredients and materials treatment. This plant is known in various places with the names vary: mungle (Aceh), bungle (Tapanuli), bolai kunik (Rana Minang), banglee'iy (Rejang), panglai (Pasundan/Sundanese), pandhiyang (Madurese), bale (Makassar), panini (Bugis), unin makei (Ambon).
Acid Acid Kandis kandis fruit is utilized. Fruit flavored sour, while the skin of the fruit is sour and made into either a chelate kitchen condiments, jams, Curry mix, and fresh fruit made pickles. Kandis acid widely used in the cuisine of Sumatra, such as boiled fish and boiled meat. Any other utilization is as a source of dye.
Galingale Galingale is one type of spice that pertained in the appointment-findings. The rhizome of the plant contains essential oils and alkaloids that are used as a stimulant. Another name is cekur (Malaysia) and pro hom (Thailand). Plants can be easily grown kencur plateau mountainous soil was loose. In the world of medicine, the benefits of kaempferia galanga has proven to be able to treat a variety of diseases. Among them as a remedy for cold, treat inflammation of the stomach, and as a cough medicine
Tamarind tamarind, tamarind or asem is a type of fruit tastes sour; commonly used as a flavoring in many dishes Indonesia as flavorings or flavor enhancer acid in foods, such as vegetables or sometimes sour gravy pempek. Old fruit, very ripe and dried, usually called asem kawak. The name "tamarind" used by the Malays because it is used in the Javanese cuisine. The plant itself is brought in by people of India.
Chili hot pepper Fruits can be classified as vegetables or seasonings, depending on how it is used. As a spice, spicy chilies are very popular in Southeast Asia as a food flavor enhancers. Chili is one commodity that many vegetables cultivated by farmers in Indonesia because it has a high selling price and has some health benefits, one of which was the substance capsaicin which functions in controlling cancer. In addition vitamin C are quite high on the daily chilli can meet the needs of everyone.