Get to Know the Specialty of Indonesian Spices, When America Starts Asking
Cooking spices are a crucial element in creating the deliciousness of every dish in Indonesia. The diversity of Indonesian flavors stems from the richness of spices passed down through generations.
Each region has its own unique spice blend that represents its culinary identity. This makes Indonesia a paradise of flavors, from Sumatra to Papua.
However, this richness is currently under global scrutiny. The United States' labeling of Indonesian spices as a cancer risk has sparked controversy and criticism from various parties.
source image : ngopibareng.id
This controversy raises concerns because it affects the image of food exports, particularly MSME products. Yet, these spices have been used for hundreds of years and are an essential part of traditional medicine.
Nevertheless, despite this global issue, it is important for us to re-evaluate the diversity of Indonesian spices. This is not just about taste, but also about identity and cultural values.
Here are the types of cooking spices in Indonesia, as reported by several sources:
1.Garlic and Shallots
source image : astronauts.id
This type of spice is always present in almost all Indonesian recipes. Its strong aroma makes it an essential component in various stir-fries, soups, and chili sauces.
2.Chili
source image : sayurbox.com
Chili peppers add a spicy kick to food and enhance its appearance with their red color. Bird's eye chilies provide a sharp, spicy kick, while large red chilies offer a mild flavor and attractive color.
3.Ginger, Galangal, and Turmeric
source image : Kba.one
These three spices impart a strong, distinctive aroma. Ginger adds warmth, galangal provides a refreshing flavor, and turmeric adds a natural yellow color to soup dishes like opor or soto.
4.Lemongrass and Lime Leaves
source image : sajiansedap.com
These two ingredients are often used to give a fresh aroma to dishes, especially in sour vegetables, fish sauce, and Indonesian tom yum.
5.Coriander and Cumin
source image : istockphoto.com
Coriander and cumin are usually ground as a base spice to impart a savory flavor and distinctive aroma. This mixture is widely used in curries, rendang, and soto.
6.Candlenut
source image : alodokter.com
Candlenuts add a thick texture and savory flavor to dishes. They are often ground and sautéed to create a rich, flavorful sauce.
Basic Spices in Indonesian Cuisine
In Indonesian cuisine, there are several basic spices that are often used as the foundation for the flavor of various dishes. Here are some important basic spices:
-Red Basic Spice
source image : haibunda.com
A mixture of red chilies, shallots, garlic, and tomatoes. Used to make chili sauce, spicy stir-fries, or rendang.
-Yellow Basic Seasoning
source image : merdeka.com
The yellow color comes from turmeric, mixed with onions and spices. It's commonly used in chicken opor, soto, and pepes (steamed rice in coconut milk).
-White Basic Seasoning
source image : kompas.com
Lighter than other spices, without turmeric or chili. Commonly used in lodeh, rawon, and soup.
Spices not only enhance flavor, but also shape the character of Indonesian cuisine. From simple blends to complex combinations, spices add richness of flavor and health benefits to every dish.