Sunti Acid is a kind of typical Aceh herbs made from wuluh belimbing dried, given salt and dried in sun dried so many times that it is dry and can be stored for long. Usually these kitchen spices are used to cook typical Aceh food such as Keumamah. Sunti acid commonly used for cooking spicy sauce, curry, and also for sour or sambal. When it comes to the origins of sunti acid, almost no one knows the history of how sunti acids become part of the culinary world of aceh people, from east to west aceh and highland gayo, sunti acid is known as a natural element to give flavor or create a different flavor from a cuisine. It is said, because the presence of sunti acid in the life of society is very useful as a nation of Europe as a nation of colonizers of the archipelago, especially spices are also eyeing food spices derived from this dried wuluh starfruit. Indeed, the traditional Acehnese community that utilizes natural products including wuluh belimbing that grows wild and seasonal fruits are collected and dried by salted. After drying starfruit will shrink and blacken and usually stored for a long time. Because of the benefits, sunti acid is now known throughout the archipelago, the popularity of sunti acid can not be separated from the spread of Aceh residents to various regions that always carry the secret of culinary heritage indatu aceh sunti acid. In addition to the process of making relatively easy and very simple and fruit belimbing wuluh easily found in Indonesia, making sunti acid often practiced aceh citizens where they are. Gradually sunti acid will become the culinary spice of the archipelago with the spread of the day more evenly throughout the island of Indonesia.bold
