What happens when cooking spices? Or seasoned but not fit? Of course, the cuisine will become bland and the taste that is formed is not in accordance with what we want. Therefore identify the type and its purpose.
So important is the meaning of a spice in cooking, to the extent that there is a phrase "if you want to love the husband spoil his tongue" or "like a vegetable without salt". This phrase describes that spice has become an inseparable part of our daily lives.
Even history-noting, Dutch colonialism for three and a half centuries also triggered the desire to monopolize spices and herbs. Earlier in the 16th century, Eastern Indonesia, especially in the Moluccas and Ambon areas, had already been dominated by the Portuguese, and this was due to the abundance of spices.
The first category is wet seasoning, including turmeric, kencur, temu kunci, ginger, lemongrass, onion, chilli, leek etc.
The second category is dry seasoning, including cinnamon, pepper, nutmeg, cumin, cardamom, coriander, cloves, etc. Last is artificial spices, such as salt, vinegar, MSG, shrimp paste, various soy sauce, various sauces and essens.