Indonesian Kitchen Spices 🧂
Get to know Indonesia's signature herbs and spices — their uses, nutrition, and how to choose, store, and prepare them so your cooking always shines.
Getting to Know Kitchen Spices
New to the world of kitchen spices? Start here — the essential basics you need to know.
Read the guide →Shallots
The most commonly used base spice — adds a sweet, savory flavor and distinctive aroma to dishes.
Read the guide →Garlic
A sharp aroma and savory flavor that forms the foundation of almost every Indonesian dish.
Read the guide →Chili Peppers
Brings the heat and bright color — from large red chilies to fiery bird's eye chilies.
Read the guide →Ginger
A warm, fragrant rhizome — removes fishy odors and warms the body.
Read the guide →Turmeric
A natural golden-yellow coloring agent rich in beneficial curcumin.
Read the guide →Galangal
A sharp, slightly spicy aroma — an essential spice for rendang, gulai, and coconut milk-based dishes.
Read the guide →Aromatic Ginger
A distinctive aroma with a slightly bitter edge — a favorite in urap, herbal tonics, and traditional dishes.
Read the guide →Lemongrass
A refreshing citrus aroma — an essential spice for soups, curries, and brothy dishes.
Read the guide →Candlenuts
Savory nuts that thicken broths and add richness to base spice pastes.
Read the guide →Coriander
A warm aroma with a hint of citrus — a base spice that gives Indonesian dishes their signature character.
Read the guide →Pepper
A warm spiciness that awakens flavor — a classic spice since the era of the Indonesian spice routes.
Read the guide →Bay Leaves & Kaffir Lime Leaves
Two essential aromatic leaves in the Indonesian kitchen — natural flavor enhancers that mean you need fewer other seasonings.
Read the guide →
