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Bumbu is the Indonesian word for a blend of spices and for pastes 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 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."
Lengkare – savoury and sweet shrimp paste, similar to terasi. Mayones (mayonnaise) – thick cold condiment or dressing commonly used in sandwiches, salads or fritters, such as selat solo, bistik jawa and gorengan. Minyak wijen (sesame oil) – edible vegetable oil derived from sesame seeds. Moster (mustard) – paste or sauce made from ...
Ssamjang – a Korean sesame- and bean-based paste used as a sauce on meat; Tapenade – made from olives ground with anchovies or capers, spices and olive oil; Tomato paste – made from boiling tomatoes until they form a thick paste which is stored for later use in soups, sauces and stews [7]
Harissa - North African paste of roasted red peppers, hot peppers, spices, oil, and other flavor ingredients; Hoisin sauce – Sauce commonly used in Chinese cuisine; Hollandaise sauce – Sauce made of egg, butter, and lemon; Honey – Sweet and viscous substance made by bees mostly using nectar from flowers
This is a list of culinary herbs and spices. Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring . This list does not contain fictional plants such as aglaophotis , or recreational drugs such as tobacco .
Sambal is an Indonesian chili sauce or paste, typically made from a mixture of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loanword of Javanese origin (Javanese: ꦱꦩ꧀ꦧꦼꦭ꧀ sambel). [2]
The soy paste is soaked in salt water and sun-dried for several weeks, furthering the fermentation process, until the color of the paste has turned yellow-reddish. Good tauco has a distinct aroma. [2] The sauce is also commonly used in other Indonesian cuisine traditions, such as Sundanese cuisine and Javanese cuisine.
Basa gede, also known as basa rajang, is a spice paste that is a basic ingredient in many Balinese dishes. [2] Basa gede form the cornerstone of many Balinese dishes. Its ingredients include garlic, red chili peppers, Asian shallots, nutmeg, ginger, turmeric, palm sugar, cumin, shrimp paste and salam leaves (Indonesian bay leaf). [7]