Indonesian Spice Blends

By Indonesia Gastronomy Network

in association with Negeri Rempah Foundation

Traditional Spice Market (2021-04-13/2021-04-13) by Cahyadi Putra (Negeri Rempah Foundation)Indonesia Gastronomy Network

In traditional markets, generally each spice is sold as a whole and still in fresh condition.

Spices at Supermarket (2021-04-29/2021-04-29) by Cahyadi Putra (Negeri Rempah Foundation)Indonesia Gastronomy Network

It's different when we go to supermarkets...

or modern markets which tend to sell spices in dry form. Spices are sold in packages and have a brand.

Various of Spice Blend (2021-05-25/2021-05-25) by Cahyadi Putra (Negeri Rempah Foundation)Indonesia Gastronomy Network

The ready-made fresh concoctions of spices are available.

Traditional markets often serve the mixture of various spices is in the form of a paste, which is called the spice blend.

White, Yellow, Red Spice Blend (2021-05-25/2021-05-25) by Cahyadi Putra (Negeri Rempah Foundation)Indonesia Gastronomy Network

This home-made grounded spice is a local treasure

The price is also affordable and can help those who have busy schedules to still be able to cook at home with ease.

Assortments of Spice Blend (2021-05-25/2021-05-25) by Cahyadi Putra (Negeri Rempah Foundation)Indonesia Gastronomy Network

There are three types of basic spices that are generally used in Indonesian cuisine: white spice blend, yellow spice blend, and red spice blend.

Gudeg (2021) by Indonesia Gastronomy NetworkIndonesia Gastronomy Network

White Spice Blend

The main spices used in white spice blend include garlic, shallots, and candlenut. Sometimes, coriander and galangal are also included. This kind of spice mixture is used in oseng-oseng, gudeg, lodeh, opor, and soto.

Lontong Sayur (2021) by Indonesia Gastronomy NetworkIndonesia Gastronomy Network

Red Spice Blend

When white spice blend is mixed with chili, it will become red spice blend. Sometimes, ginger, pepper, galangal, and coriander are also included. This spice mixture is used in sambal goreng, fried rice, sayur asem, and balado.

Tumpeng (2021) by Indonesia Gastronomy NetworkIndonesia Gastronomy Network

Yellow Spice Blend

When white spice blend is mixed with turmeric, it will turn into a yellow spice blend. Sometimes, ginger, galangal, coriander, and lemongrass are also included. This spice mixture is used in nasi kuning, pesmol, pepes, soto, and curries.

Credits: Story

Text:
Cahyadi Putra
 
Image and Design:
Cahyadi Putra (layouter and photographer)
 
This exhibition is part of Indonesia Gastronomy Network, in association with Google Arts & Culture and Negeri Rempah Foundation.

Credits: All media
The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
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