Bumbu is the

Indonesian Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to: * Indonesians, citizens of Indonesia ** Native Indonesians, diverse groups of local inhabitants of the archipelago ** Indonesian ...

word for a blend of spices and for pastes made from these blends, and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes ''bumbu'' as "various types of

herbs In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...

and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food." It is a characteristic of

Indonesian cuisine Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 popula ...

and its regional variants such as Balinese, Javanese,

Sundanese Sundanese may refer to: * Sundanese people * Sundanese language * Sundanese script Standard Sundanese script (''Aksara Sunda Baku'', ) is a writing system which is used by the Sundanese people. It is built based on Old Sundanese script (' ...

, Padang,

Batak Batak is a collective term used to identify a number of closely related Austronesian ethnic groups predominantly found in North Sumatra, Indonesia, who speak Batak languages. The term is used to include the Karo, Pakpak, Simalungun, Toba, ...

and Manado cuisines. It is used with various meats, seafood and vegetables in stews, soups,

barbecue Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke t ...

, sotos, gulai, and also as an addition to Indonesian-style

instant noodles Instant noodles, or instant ramen, is a type of food consisting of noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil. The dried noodle block was originally created by flash frying cooked noodles, and this is ...

. Indonesians have developed original gastronomic themes with

lemongrass ''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some ...

and galangal, cardamom and chilies, tamarind and turmeric. Unlike Indian cooking tradition that favours dried spice powder mix,

is more akin to

Thai Thai or THAI may refer to: * Of or from Thailand, a country in Southeast Asia ** Thai people, the dominant ethnic group of Thailand ** Thai language, a Tai-Kadai language spoken mainly in and around Thailand *** Thai script *** Thai (Unicode block ...

, which favours the use of fresh ingredients. Traditionally, this mixture of spices and other aromatic ingredients is freshly ground into a moist paste using a mortar and pestle. The spice mixture is commonly made by slicing, chopping, grinding, beating, bruising, or sometimes dryroasting the spices, using traditional cooking tools such as stone mortar and pestle, or a modern blender or food processor. The bumbu mixture is usually stir-fried in hot

cooking oil Cooking oil is plant, animal, or synthetic liquid fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips, and may be called edible oil. ...

first to release its aroma, prior to adding the main ingredient (usually meats, poultry, or fish). The equivalent in the

Malaysian cuisine Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Mala ...

is ''rempah''.

Function

The main function of ''bumbu'' is to add flavour and aroma, but prior to the invention of refrigeration technology, spices were used as preservatives. Garlic, shallots, ginger and galangal have antimicrobial properties and serve as natural organic preservatives.

Spices

Known throughout the world as the "Spice Islands", the Indonesian islands of Maluku contributed to the introduction of its native spices to world cuisine. Spices such as ''pala'' ( nutmeg/mace), ''cengkih'' (

clove Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, ...

), ''daun'' ''pandan'' ( Pandan leaves), ''keluak'' ( Pangium edule) and ''lengkuas'' ( galangal) are native to Indonesia. It is likely that ''lada hitam'' ( black pepper), ''kunyit'' ( turmeric), ''serai'' (

), ''daun kari'' ( curry leaf), ''bawang merah'' ( shallot), ''kayu manis'' (

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...

), ''kemiri'' ( candlenut), ''ketumbar'' (

coriander Coriander (;

), ''jahe'' (

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...

) and ''asam jawa'' ( tamarind) were introduced from India or mainland Southeast Asia, while ''daun bawang'' ( scallions) and ''bawang putih'' (

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

) were introduced from China. Those spices from mainland Asia were introduced early, in ancient times, thus they became integral ingredients in Indonesian cuisine. While the New World spices such as chili pepper and tomato were introduced by Portuguese and Spanish traders during the age of exploration in the 16th century. List of spices used in ''bumbu'' are: *''Adas manis'' (

anise Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and ta ...

) *''Andaliman'' ( sichuan pepper) *''Asam jawa'' ( tamarind) *''Bawang bombai'' ( onion) *''Bawang merah'' ( shallot) *''Bawang perei'' (

leek The leek is a vegetable, a cultivar of ''Allium ampeloprasum'', the broadleaf wild leek ( syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus ''Alli ...

) *''Bawang putih'' (

) *''Bunga lawang'' (

star anise ''Illicium verum'' is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, staranise, star anise seed, star aniseed, star of anise, Chinese star anise, or badian that closely resembl ...

) *''Bunga pala'' ( mace) *''Cabai rawit'' (

bird's eye chilli Bird's eye chili or Thai chili (Thai: ''prik ki nu'', พริกขี้หนู, literally "mouse dung chili" owing to its shape) is a chili pepper, a variety from the species ''Capsicum annuum'' native to Mexico. Cultivated across Southea ...

es) *''Cabai merah'' (red chilli pepper) *''Cengkih'' (

) *''Daun bawang'' ( scallion) *''Daun jeruk'' ( lime leaf) *''Daun kari'' or ''salam koja'' ( curry leaf) *''Daun kemangi'' ( basil) *''Daun pandan'' ( Pandan leaf) *''Daun salam'' (Indonesian

bay leaf The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. It may come from several species of tr ...

) *''Jahe'' (

) *''Jeruk purut'' ( kaffir lime) *''Jeruk nipis'' (

key lime The Key lime or acid lime (''Citrus'' × ''aurantiifolia'' or ''C. aurantifolia'') is a citrus hybrid ('' C. hystrix'' × '' C. medica'') native to tropical Southeast Asia. It has a spherical fruit, in diameter. The Key lime is usually picked ...

) *''Jintan'' ( caraway) *''Kepulaga'' ( cardamom) *''Kayu manis'' (

) *''Kecombrang'' ( wild ginger) *''Kencur'' (''

Kaempferia galanga ''Kaempferia galanga'', commonly known as kencur, aromatic ginger, sand ginger, cutcherry, is a monocotyledonous plant in the ginger family, and one of four plants called galangal. It is found primarily in open areas in Indonesia, southern Ch ...

'') *''Kemiri'' ( candlenut) *''Ketumbar'' (

coriander Coriander (;

) *''Keluak'' or ''kluwek'' ('' Pangium edule'') *''Kunyit'' or ''kunir'' ( turmeric) *''Lengkuas'' or ''laos'' ( galangal) *''Lada hitam'' ( black pepper) *''Lada putih'' ( white pepper) *''Lokio'' ( chives) *''Pala'' ( nutmeg) *''Peterseli'' (

parsley Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Por ...

) *''Seledri'' ( celery) *''Serai'' (

) *''Temu kunci'' ( Chinese keys) *''Temu lawak'' ( curcuma)

Seasonings

Indonesian cuisine also recognize various types of sauces, condiments and

seasoning Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour. General meaning Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". Ho ...

s, some are basic seasonings, some are indigenously developed, while another was influenced by Indian, Chinese and European sauces, such as: *''Garam'' ( salt) *''Gula merah'' or ''gula jawa'' (

palm sugar Palm sugar is a sweetener derived from any variety of palm tree. Palm sugar is sometimes qualified by the type of palm, as in coconut palm sugar. While sugars from different palms may have slightly different compositions, all are processed s ...

) *''Cuka'' ( vinegar) *''

Kecap manis Sweet soy sauce ( id, kecap manis) is a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color, a viscous syrupy consistency and a molasses-like flavor due to the generous addition of palm sugar or jaggery. ''Kecap manis ...

'' (

sweet soy sauce Sweet soy sauce ( id, kecap manis) is a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color, a viscous syrupy consistency and a molasses-like flavor due to the generous addition of palm sugar or jaggery. ''Kecap manis ...

) *''Kecap asin'' (salty or common

soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...

) *''Kecap ikan'' ( fish sauce) *''Kecap inggris'' ( Worcestershire sauce) *''Minyak kelapa'' (

coconut oil frameless , right , alt = A cracked coconut and a bottle of coconut oil Coconut oil (or coconut butter) is an edible oil derived from the wick, meat, and milk of the coconut palm fruit. Coconut oil is a white solid fat; in warmer climates duri ...

) *''Minyak samin'' (

ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from c ...

) *''Minyak wijen'' (

sesame Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...

oil) *''Minyak zaitun'' (

olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...

) *''Saus tomat'' ( tomato ketchup) *''Saus cabai'' or ''sambal botol'' (bottled sambal or hot chili sauce) *''Saus tiram'' (

oyster sauce Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water thick ...

) *''Santan'' (

coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...

) *''Kacang tanah'' ( peanuts), fried, grounded, spiced and add water to make

peanut sauce Peanut sauce, satay sauce (saté sauce), ''bumbu kacang'', ''sambal kacang'', or ''pecel '' is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world. Peanut s ...

. Prepacked ready to use (just add water) satay, pecel or gado-gado peanut sauces are available in Asian grocery store. *'' Terasi'' or ''belacan'' ( shrimp paste) *''

Petis Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are eith ...

'' (a type of shrimp paste) *'' Tauco'' (fermented soy paste) *''Ang ciu'' (Chinese cooking red wine) *''Bubuk kaldu'' ( broth powder), similar to bouillon cube but in granular powder. *''Vetsin'' ( Monosodium glutamate) Recently there are some additional foreign sauces and seasonings that has been included into Indonesian kitchen and sometimes used as condiment, such as: *''Mayones'' (

mayonnaise Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar ...

) *''Moster'' ( mustard) *''Saus barbekyu'' (

barbecue sauce Barbecue sauce (also abbreviated as BBQ sauce) is a sauce used as a marinade, basting (cooking), basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork or beef ribs (food), ribs and chicken as food, chicken. I ...

) *''Saus teriyaki'' (

teriyaki sauce ''Teriyaki'' (kanji: 照り焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and macke ...

)

Basic bumbu

In Indonesian cuisine there are many variations of bumbu spice mixtures, varying based on individual recipes and regional cuisine traditions. For example, Balinese cuisine includes ''basa genep'' bumbu, while Minang cuisine includes ''pemasak'' bumbu. However, there are four generic basic bumbu generally recognized in broader Indonesian cuisine and identified by color. These generally consist of a mixture of spices stir-fried in coconut oil, which can be used fresh or stored under refrigeration for later use. # ''Bumbu dasar putih'' (basic white bumbu) consists of ground shallot, garlic, galangal, candlenut and coriander. It is generally used in Indonesian dishes with a whitish color, such as

opor Opor is a type of dish cooked and braised in coconut milk from Indonesia, especially from Central Java.Patrick Witton and Mark Elliott (2003)''Lonely Planet Indonesia'' Lonely Planet Publications, p. 108 In Indonesia the term 'opor' refers to the ...

ayam, sayur lodeh, various soto, and is sometimes complemented by the addition of Indonesian bay leaf, lemon leaf, and lemongrass. It can also used to cook

rawon Rawon ( Javanese: ) is an Indonesian beef soup. Originating from East Java, rawon utilizes the black keluak nut as the main seasoning, which gives a dark color and nutty flavor to the soup. Ingredients The soup is composed of a ground mix ...

, semur, mie goreng, various stir fried vegetables, tofu and tempeh dishes. # ''Bumbu dasar merah'' (basic red bumbu) consists of ground red chili pepper, shallot, garlic, tomato, roasted shrimp paste, coconut sugar, and salt. It can be used for various Indonesian dishes that have reddish color such as various stir-fried vegetables, nasi goreng, and sambal goreng hati, with the addition ''daun salam'' (Indonesian

), bruised lemongrass and galangal. # ''Bumbu dasar kuning'' (basic yellow bumbu) consists of ground shallot, garlic, sauteed candlenut, roasted turmeric, coriander, ginger, galangal, and black pepper. It is used in various Indonesian dishes that have a yellowish color, such as various soto, pepes, mie goreng and

ayam goreng Ayam goreng is an Indonesian and Malaysian dish consisting of chicken deep fried in oil. ''Ayam goreng'' literally means "fried chicken" in Malay, Indonesian and also in many Indonesian regional languages (e.g. Javanese). Marination and spi ...

. Sometimes a pickled acar version can be used to top

ikan bakar Ikan bakar is an Indonesian and Malaysian dish, prepared with charcoal- grilled fish or other forms of seafood. ''Ikan bakar'' literally means "grilled fish" in Indonesian and Malay. Ikan bakar differs from other grilled fish dishes in that ...

ikan goreng Ikan goreng is an Indonesian and Malaysian dish, consisting of deep fried fish or other forms of seafood. ''Ikan goreng'' literally means "fried fish" in Indonesian and Malay languages. Ikan goreng is very popular in Indonesia. Usually, the fis ...

. # ''Bumbu dasar jingga/oranye'' (basic orange-colored bumbu) consists of ground red chili pepper, shallot, garlic, caraway, anise, coriander, candlenut, turmeric, ginger, galangal, and black pepper. It is used in various orange-colored Indonesian dishes, such as gulai, Indonesian curry, kalio and rendang.

References

External links