Indonesian Kitchen Spices are a blend of spices and fresh ingredients like garlic, chilies, lemongrass, and bay leaves used to create the distinctive flavors of Indonesian cuisine.
A basic spice that gives a strong aroma and flavor to dishes. Used in many dishes such as stir-fries, soups, and sambal (chili paste).
Garlic
Used to provide a sweet and savory flavor to dishes. Commonly used in stir-fries, spice blends, and sambal.
Shallots
Provides a fresh aroma and a slightly spicy taste. Used in soups, stir-fries, and as an ingredient in herbal drinks.
Ginger
A spice with a natural yellow color and a slightly bitter taste. Used in dishes such as yellow rice, opor (coconut milk curry), and gulai (Indonesian curry).
Turmeric
Adds a fresh and slightly spicy flavor. Used in soups, rendang, and sayur asem (sour vegetable soup).
Galangal
A dry spice often used in powder or seed form. Provides a distinctive aroma in dishes such as curries, gulai, and meat marinades.
Coriander
An herb that gives a fragrant aroma to dishes. Used in dishes like nasi uduk (fragrant coconut rice), rendang, and sayur asem.
Bay Leaf
Used to add spiciness to various dishes. There are different types of chilies such as red chilies, bird's eye chilies, and green chilies
Chili
Provides a fresh aroma with citrus notes. Often used in soups, stir-fries, and marinades.
Lemon Grass
Used to add thickness and a savory taste to dishes. Commonly used in pecel (vegetable salad with peanut sauce), opor, and peanut sauces
Candlenut
A fermented shrimp paste with a strong aroma and savory taste. Used in sambal, stir-fries, or as an additional seasoning in vegetable and fish dishes.
Terasi (Shrimp Paste)
Black seeds used to give a natural black color and distinctive savory taste to dishes like rawon.
Kluwak
A sour fruit that adds a fresh tangy taste, commonly used in Sumatra dishes like fish curry or asam padeh.
Asam Kandis
A fragrant spice often used in Javanese dishes like clear vegetable soup (sayur bening) or urap, giving a gentle warm flavor.
Temu Kunci
Kaffir Lime Leaves (Daun Jeruk Purut): Aromatic leaves used for their fresh, citrusy flavor in many Indonesian dishes
Kaffir Lime Leaves (Daun Jeruk Purut)
Nutmeg (Pala): A warm, nutty spice used in both sweet and savory dishes; native to the Moluccas.
Nutmeg (Pala)
Cinnamon (Kayu Manis): Sweet, woody spice used in desserts and savory dishes.
Cinnamon (Kayu Manis)
Cloves (Cengkeh): Aromatic flower buds with a sweet, strong flavor used in spice mixes and desserts.
Cloves (Cengkeh)
Cumin (Jinten): Seeds with a warm, earthy flavor; commonly used in spice blends.
Cumin (Jinten)
Pandan Leaves (Daun Pandan): Fragrant leaves used for their vanilla-like aroma in desserts and rice dishes.
