IndonesianCuisine

Renowned worldwide as the "Spice Islands", the Maluku islands spice plants originally donated to the culinary arts world. Spices or seasonings such as nutmeg, cloves, galangal is native to Indonesia, while black pepper, turmeric, lemongrass, red onion, cinnamon, nutmeg, coriander and tamarind was introduced from India as ginger, green onion, and garlic are introduced from China. Herb from Asia that has developed since time immemorial, and has become an integral part of the culinary arts of Indonesia.

In ancient times, the Kingdom of Sunda and then the Sultanate of Banten famous worldwide as a major producer of black pepper with the best quality. Maritime empires such as Srivijaya and Majapahit also grown and prospered thanks to the spice trade between Maluku spice islands in the archipelago with India and China. Then VOC also earned huge profits from the spice trade in the world. Predilection of Indonesia will be more spicy foods enriched with the introduction of the chili from the Americas by Spanish traders since the 16th century. Since then the sauce becomes an important part in the cuisine of Indonesia.

A mixture of spices as a condiment base Indonesian cuisine, including a combination of cinnamon, star anise, coriander seeds, white cumin, black pepper, cardamom and cayenne pepper, spices composition in accordance with regional variations.