Get to Know The Best Types of Spices and Coffee from Indonesia

Indonesian spices were also the most sought after items in pre-colonial times. One reason is that these spices can be used as a panacea for several chronic diseases. However, the use of spices slowly began to decrease after medical science was more advanced and developed.

Nowadays, Indonesian spices are used more as cooking spices, traditional medicines, ingredients for beauty products, as well as the main ingredients for making perfumes. Until now, Indonesia is still known as a producer of high-quality spice plants. Supplier of spices from Indonesia provides Spices with high quality and relatively cheap prices. And we serve the delivery of Chili to Worldwide.

Indonesian Spices

There are many types of spices originating from Indonesia. The following are some examples of Indonesian spices with all their benefits and functions, including:

 Ginger – Zingiber officinale

Ginger is one of the most popular types of spices because of its benefits in providing a warm effect on the body and delicious taste in food. This spice belongs to the type of rhizome-shaped rhizome with bulging and segmented fingers.

Given the effect that is able to warm and relieve the body, ginger is often used as an ingredient in traditional medicine. The warm effect is produced by a ketone compound called zingerone.

 Galangal – Alpinia galanga

Like ginger, galangal or Laos are included in the type of finding with a lighter colour, reddish colour and a harder texture. Usually, galangal is used by bruising it before being mixed with coconut milk or stir fry.

 Turmeric – Curcuma longa

Turmeric, which is also known as turmeric, is a type of Indonesian spice that is classified in the Zingiberaceae group. Turmeric is considered one of the mandatory kitchen spices by most Indonesian people for several types of local cuisine.

Besides being used as a kitchen spice, turmeric is also used as a raw material for carrying herbal medicine because it has many benefits for internal organs, especially intestinal tissue to keep it well maintained.

Coriander – Coriandrum sativum

Coriander is a type of Indonesian spice that comes from the fennel family plant or Apiaceae. In the world of medicine, coriander is known as Fructus Coriander. Coriander is small with an average diameter of about 1-2 mm.

At first glance, coriander is similar to peppercorns but smaller in size and darker in colour. Usually, coriander is sold in the form of powder or dried seeds.

Aromatic Ginger ( Kencur ) – Kaempferia galangal

Still a relative with turmeric, Aromatic Ginger is a kind of plant that is often used as a stimulant or safe tonic. Therefore, it is not surprising that Aromatic Ginger is often mixed with mashed rice to become the most popular traditional drink in Indonesia called Aromatic Ginger rice.

In addition, the use of Aromatic Ginger as a spice in several Indonesian specialities is believed to have a positive effect on the body of the audience, such as treating infections and inflammation, increasing the immune system, increasing appetite, and preventing cancer.

Fennel – Foeniculum vulgare

Since ancient times, fennel has been known as a type of Indonesian spice for cooking spices and medicinal ingredients. Fennel has a slightly hot taste so it is not surprising that this spice is also used as the main ingredient for making telon oil.

This plant has a unique aroma that is fairly fragrant with a tree height of about 50-200 cm, bright green and upright growth.

Kepayang – Pangium edule

Kepayang or more familiarly called keluak is produced by trees from the Achariaceae tribe. This spice has long been known as a mixture of Indonesian specialities. For example in East Java, keluak is often used as the main raw material for a food seasoning called rawon which is jet black in colour. There are also konro and brongkos soups which include keluak as one of the secret ingredients.

Although known to be able to make food taste more delicious and delicious, it turns out that keluak seeds are very toxic if eaten raw. Because keluak contains high doses of cyanide acid which if consumed exceeds normal limits can cause loss of consciousness.

5 Kinds Of Nusantara Coffee That You Must Try

From Sabang to Merauke, there are so many kinds of Indonesian coffees with distinctive and unique flavours. As one of the largest coffee-producing countries in the world, Indonesia has many kinds of coffee that have become a source of pride. Indonesian Coffee supplier as one of the best coffee suppliers in Indonesia provides the best and high-quality coffee beans. And here are various kinds of Indonesian coffee including:

1. Aceh Gayo Coffee

In the Aceh area, there are two types of cultivated coffee that are very well known, namely Arabica coffee cultivation and robusta coffee. Among the two, the most famous is Gayo coffee (Arabica) which is one of the best coffees in the world. This coffee has a very sharp aroma that is liked by many people. The taste of Gayo coffee itself is not like most other coffees that still leave a bitter taste on the tongue, this is not the case with Gayo coffee because the bitter taste is almost not felt.

2. Toraja Coffee

This coffee is known as Celebes colossi coffee, a name taken from one of the Dutch colonial names and has travelled to cafes all over the world. Toraja coffee has a low acid content and has a heavy body. When you open the package, you can smell the coffee aroma right away, although it’s not too strong. Another interesting thing about this coffee is that it has a slightly sour taste.

3. Papua Wamena Coffee

This coffee originating from eastern Indonesia is grown at an altitude of 1,200m producing a mild taste with a sharp aroma. The most special thing about this coffee is that it is grown organically. If you like light coffee, soft texture and almost no pulp, then Papua Wamena Coffee is the right choice.

4. Flores Bajawa Coffee

Arabica coffee from Ngada district, East Nusa Tenggara has a very high acidity level. This coffee has a slightly fruity aroma and a slight tobacco smell is a taste given to its after taste. A taste and uniqueness that may not be obtained from coffee beans from other regions.

5. Kintamani Balinese Coffee

The Kintamani Plain with an altitude above 900 meters above sea level is the place where Kintamani Bali coffee is produced. Kintamani Bali coffee has a fresh fruity taste and sour taste. This happens because the coffee plants in Bali Kintamani are planted together with other crops such as various vegetables and citrus fruits.