Essay On Indonesian Spices
COMMON SPICES
Indonesia is home to some of the most rare and abundant agricultural spices in the world. Ranging from a variety of seasonings, Indonesian cuisines are lavishly spiced and flavored. Indonesian culinary reflects the cultural, traditional and natural varieties that are available in major regions and harvest areas. Spices are normally obtained from the dried areas, roots, barks and seeds that form the heart of a plant. The origin of spices was first discovered and put to use by the Assyrians in c. 3000 BCE, which is supported by the assumption that sesame seeds were incorporated into wine. Several spices such as cloves and nutmeg are considered as valuable condiments up to the point that it influences human civilization to replace money
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The common spices in Indonesia are:
1. Turmeric/ Indonesian saffron (kunyit)
Description:
Considered as part of the ginger family
Curcumin (an anti-flammatory medicine) is derived from turmeric
Can be transformed into powder
Location: Javanese island
Uses: To intensify yellow-colored culinary dishes
Creates a curry base with a piquant and spicy tang that compliments rice
Benefits the human immune system/health for it is rich in antioxidants
Aids inflammatory diseases such as arthritis and lung disorders
2. Nutmeg (pala)
Description:
The seeds extracted from the plump fruits of the Myristica tree species
Warm and fragrant aroma; mace and nutmeg come from the same genus
Location: Banda Islands and Maluku Islands/ Moluccas (Indonesian Spice Islands)
Uses: tender spice that is mostly blended in puddings and pies or pastries. provides sweet, savory and slightly spicy indulgence in dishes containing meat and sausages improves health conditions when consumed for it is a sedative that triggers relief and enhances sleeping difficulties
3. Tamarind
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