For some other parts of the world, cooking spices is very hard to find. In fact it is a tremendous task, for example finding turmeric on Europe doesn’t as easy as if we looking on the Indonesia. Many of Javanese Cuisine is using these spices, they have been using the spices from over hundred years.
I will try to make a list of Javanese Spices, it may not be completed yet but I will try my best to provide an updated as soon as possible. My hope at its core is to introduce Javanese Cuisine to all blogger, reader or anyone else who has interests in it. So let’s begin:
- Asam (Tamarind)
- Cengkeh (Clove)
- Daun Jeruk (Citrus leaves)
- Daun Salam (Salam Leaves)
- Ebi (Dried Shrimps)
- Jahe (Ginger)
- Jeruk purut (lime used as medicine.)
- Jinten (Caraway seed, jintan-hitam, cumin. jintan-manis, anise seed. jintan-putih, white cumin.)
- Keluak/Kluwek (The Fruit of the kepayang tree used as a spice.)
- Kemangi (Basil)
- Kemiri (Candlenut)
- Kencur (Greater Galingale, a root crop resembling ginger)
- Ketumbar (Coriander)
- Kucai (Leek or green onion)
- Kunci (Temu kunci, generic term for many Curcuma species and similar plants)
- Kunyit (Tumeric)
- Lengkuas/Laos (Ginger ale)
- Merica (Pepper)
- Pala (Nutmeg)
- Petai (Beans with pungent odor, dark green colored. Bigger is Tastier)
- Santan (Milk squeezed from coconut)
- Serai (Lemongrass, Citronella)
- Tauco (Salted yellow beans. It has long lasting time to keep)
- Tepung Beras (Pulverize rice)
- Terasi (*Condiment made from pounded and fermented shrimp or small fish)
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