SPICES
Rich Flavors & Aromatic Profiles
Explore the world of spices with our diverse selection! From the fiery heat of chili peppers to the aromatic allure of cinnamon, our spice collection adds flavor, depth, and excitement to your culinary creations. Discover the perfect balance of taste and tradition as you delve into the rich history and global diversity of spices.
SHALLOT
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Shallots have a sharp smell and savory aroma, with a taste that tends to be more spicy.
EMPRIT GINGER
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Unlike other types of ginger, emprit ginger does not emit a sharp aroma, but the taste of this emprit ginger is spicier. Even though it has a spicier taste, the texture of emprit ginger is also softer compared to other types of ginger.
RED GINGER
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Its distinctive aroma emerges from a mixture of essential oils, shogaol and gingerol. It also has a higher essential oil content than ordinary white ginger. It also has a spicier taste.
ELEPHANT GINGER
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Elephant ginger is usually consumed when it is still young or when the aroma is less sharp and the taste is less spicy. It has less fiber compare to paris ginger.
PARIS GINGER
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Paris ginger has more fibre and spicier than elephant ginger.
TUMERIC
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In terms of taste, yellow turmeric tastes bitter with a slightly spicy taste like pepper, while white turmeric has a bitter taste and is not too spicy, very similar to ginger.
CARDAMOM
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Cardamom is a type of spice that has a strong and slightly sweet taste. Cardamom seeds, oil and extract have healing properties and are often used in traditional medicine
KLUWEK
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Dishes with kluwek will have a distinctive savory taste.
AROMATIC GINGER
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The shape of the rhizome is generally round, the center is white and the edges are yellowish brown. The size of the rhizome is also short, branched and smells good because of the aromatic compounds derived from the monoterpene and sesquiterpene groups. Aromatic Ginger has a spicy and distinctive taste.
CLOVES
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Clove is a typical Indonesian spice which has a sweet taste and a distinctive aroma. Cloves are usually used to enhance the aroma of cakes or dishes and also add flavor to warm drinks.
BLACK PEPPER
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Pepper or white pepper and black pepper both have a spicy taste. But thanks to the processing process, the level of spiciness and aroma of the two are different. Usually the aroma and taste of white pepper is softer. While black pepper has a stronger aroma with a more pungent taste.
WHITE PEPPER
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Pepper or white pepper and black pepper both have a spicy taste. But thanks to the processing process, the level of spiciness and aroma of the two are different. Usually the aroma and taste of white pepper is softer. While black pepper has a stronger aroma with a more pungent taste.
VANILLI
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Vanilla is one of the most popular food flavors in the world. Vanilla has a sweet and mellow taste. Usually, the popular vanilla flavor is used as a flavor for ice cream, cakes, milk, and others. There are foods with vanilla flavor that use real or artificial vanilla ingredients
CINNAMON
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Cinnamon (Cinnamomumverum, sin. C. zeylanicum) is a type of tree that produces spices. Cinnamon is usually used for flavoring dishes because cinnamon is aromatic, spicy and sweet.
ANDALIMAN
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Andaliman has a soft citrus scent but spicy enough to leave a numb or numb sensation on the tongue, though not as hot as chili or pepper. Taste is in the tongue-tied due to the content of hydroxy-alpha-sanshool in these herbs.
NUTMEG
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Nutmeg (Myristica fragrans) is a native Indonesian fruit originating from the Banda Islands and Maluku. Processed products from nutmeg flesh such as candied nutmeg from North Maluku Province still have a relatively high bitter, astringent and sour taste, so this problem needs to be addressed.
ARECA NUT
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Areca nut is the seed of Areca catechu, which is a type of palm tree. The fruit can usually be chewed after being ground or sliced, and wrapped in betel leaves that have been coated with lime. The taste of young areca nut is warm and sour
LEMON GRASS
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Lemongrass is said to taste like a mild citrus with a hint of ginger. So named for its lemon scent, this herb actually has the same oil as lemon fruit and is often used as a substitute for lemon flavoring. Fresh lemongrass can also offer soothing bright floral and mint notes.
TAMARIND
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Tamarind is a type of tropical fruit that comes from the tamarind tree which is originally from Africa, but also grows in other tropical regions. The tamarind tree produces bean-like pods containing seeds and fibrous flesh. When cooked, this tamarind can produce a very distinctive sweet and sour taste.
BAY LEAVES
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Bay leaves have a distinctive aroma and a bitter taste. Bay leaves have been used as a spice in cooking since ancient times. These leaves impart a distinctive taste and aroma to dishes, especially in dishes such as soups, sauces, curries and meat dishes.
CURRY LEAF
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Curry leaves have a distinctive taste and aroma like oranges. In India, curry leaves have been widely used since ancient times as a cooking spice. The content of carbazole alkaloids in curry leaves can control cholesterol and fat levels in the body.
KAFFIR LIME LEAVES
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This type of leaf has a distinctive refreshing taste and aroma. The fragrant aroma of lime leaves comes from the essential oil content in them
PANDAN LEAF
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Even though there is no sharp taste in pandan leaf, choosing pandan flavor makes cakes or drinks taste soft and smells special when you enjoy them. Some sources even state that the taste is similar to vanilla or rose which also has a soft and fragrant taste.
TUMERIC LEAVES
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Turmeric leaves have a large size with an elongated shape and are pointed at the ends, almost like bamboo leaf. The color is bright light green and the surface looks shiny.
CANDLENUT
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Candlenut has a rich, nutty flavor with hints of earthiness and a slightly bitter aftertaste. Some people also describe its taste as slightly sweet and creamy. When cooked, candlenut’s flavor becomes more subtle and its texture turns creamy and smooth, making it a great thickening agent in sauces and curries.
CORIANDER SEED
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Coriander lovers say it has a fresh citrus taste with a strong aroma, while the haters say it has a soapy taste and a pungent smell.
CORIANDER LEAF
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Coriander leaves are widely used for flavoring Asian dishes that are rich in spices. This departs from its strong taste and aroma, making it suitable for inclusion in curries, tomyam, and the like. It tends to be sweet when compared with celery leaves.
RED CHILLI
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Big red chili has a taste that is not too spicy, so it is suitable for stir-fries. However, even though it is not too spicy, this chili is often used as a complement to chili sauce to produce a bright red color so that it leaves a spicy impression on the chili.
CURLY RED CHILLI
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In Indonesia, curly chili is one of the most popular types of chili and is often used in various traditional dishes. Its spicy taste, distinctive aroma, and crunchy texture make curly chilies a common condiment or complement used in Indonesian cuisine.
RED CAYENNE CHILLI
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Red cayenne pepper has a spicy taste that is quite sharp. In fact, red cayenne pepper is often referred to as a type of chili with a high level of spiciness.
GREEN CAYENNE CHILLI
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This type of chili is small and dark green in color, compared to red cayenne pepper, the taste is not too spicy. Green cayenne pepper will turn brown when cooked. This type of cayenne pepper is often used as a complement to fried foods or as a complement to pickles.
GREEN CHILLI
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Large green chilies are red chilies that are not yet ripe. The color is dark green with a crunchy texture. The characteristics are the same as large red chilies, only the color is still dark green.
CURLY GREEN CHILLI
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Like large green chilies, curly green chilies are curly red chilies that are not yet ripe. Curly green chili as a young phase of curly red chili. It also doesn't taste as hot as curly red chilies.
PEPPER
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Green peppers have a bitter even bitter taste and have the fewest nutrients. Yellow and orange peppers have a slightly sweet taste with more vitamins than green peppers.
GENDOT CHILLI
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Besides having a spicier taste, processed food with chili gendot will give a more attractive appearance because of its bright color. Chili peppers, which are also known as habanero chilies, are the hottest chili peppers in the world.
KATOKKON CHILLI
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In terms of taste, katokkon tends to be spicy but there is a slight sweet taste when bitten. In comparison, the hot taste of katokkon is about four times that of regular cayenne pepper. In Tana Toraja, katokkon is easy to find in the market. The bright red color makes this chili easy to recognize.
JAVANESE CHILLI
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The taste of Javanese chili is also unique, which is spicy like typical black pepper but not too strong and hot.
GALANGAL
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The shape of the rhizome is generally round, the center is white and the edges are yellowish brown. The size of the rhizome is also short, branched and smells good because of the aromatic compounds derived from the monoterpene and sesquiterpene groups. Kencur has a spicy and distinctive taste.
KAFFIR LIME
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Kaffir lime has a taste similar to lemongrass, has a strong and distinctive aroma, and has a bitter taste. While lime has a fresh sour taste and the aroma is not as sharp as kaffir lime.
NIPIS LIME
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Lime has a cold, chelate, and sour taste. Its pharmacological effects are: antitussive (anti-cough), laxative (laxative), pain reliever and reliever (analgesic), fever-reducing (antipyretic).
LOCAL LEMON
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Local Lemon is a citrus variety that has a sour taste like imported lemon varieties. This fruit is known to have a high vitamin C content so it is very good for boosting the body's immunity, treating canker sores and improving digestion.
CALIFORNIA LEMON
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California Lemon is a citrus variety that has a sour taste with oval fruit shape and bright yellow skin color. Generally, California lemons are larger in size than local lemons with juicy fruit flesh and thick skin. The content of vitamin C in this fruit is very high so it is very good for boosting the body's immunity and digestion. Lemon juice is very suitable to be used as a mixture in warm or cold drinks because of the citrus taste and distinctive aroma that can give freshness as well as calming.
STAR ANISE
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Star Anise is known by the scientific name Illicium verum. This flower is dark brown, has eight sides and has a sweet taste.
CUMIN
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However, the sweet taste offered is different from granulated sugar or brown sugar. The sweet taste of cumin tends to be more distinctive, like a warm bitter sweet.
ANISE SEED
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Anise seeds have a sweet, slightly spicy taste, and have a fairly sharp distinctive aroma. In Indonesia, aniseed seeds are usually added to coconut milk-based dishes that are rich in spices, such as curry.
TORCH GINGER
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"Explore the exotic allure of torch ginger with our guide. Discover how this vibrant tropical flower adds flavor and flair to culinary creations. Learn about its uses in cooking, from soups to salads, and unlock the secrets of incorporating torch ginger into your next dish."
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