Indonesian cuisine is influenced by various cultures from Indonesia's thousands of islands. Dishes use an abundance of fresh and dried herbs and spices like chili peppers, galangal, ginger, turmeric, coconut, and palm sugar. Herbs and spices provide flavor, aroma, and color to dishes and are classified as fresh or dried, whole or blended. Some key fresh whole spices described include anise, ale ale, andaliman (java citron), tamarind, chili peppers, ginger, lime, ground cardamom, galangal, petai beans, and bay leaves. Their culinary and medicinal uses and properties are detailed.

1. Indonesian Gastronomy
TOPIC
Jl IKPN Bintaro No 1, Pesanggrahan,
Tanah Kusir, Jakarta, Special Capital
Region of Jakarta 12330, Indonesia
nusantara herb fresh
& intacs

2. i
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Indonesian cuisine is a reflection of the various cultures and traditions from the Indonesian archipelago consists
of approximately 6,000 islands and held an important place in the Indonesian national culture in general and al-
most all Indonesian cuisine is rich with spices from the spices such as pistachio nuts, chili, key appointments, ga-
langal into slices, ginger, galingale, turmeric, coconut and palm sugar followed by the use of cooking techniques
according to the ingredients and the traditions of indigenous peoples that there is also the influence through
trade that comes as from India, China, the Middle East and Europe.
Spices
a. Ingredients taste warner come from plants or parts of it
b. is used in the form of fresh or dry mixed with
c. Single food or combination and cooked with other ingredients
Seasoning
a. herbs and other ingredients that are used to give the treatment in order for food to be more delicious and de-
licious if cooked
b. Attachment (Condiment)
c. Namely the material in the form of fresh or processed products used to improve the unpleasant smell and
delicious food/dishes, shortly before consuming
Herbs and spices have an important role in food processing. This material is working to provide color, taste and
aroma of delicious in dishes. Although the material with the formulation of herbs that is different and it will be
produced by the artistry of different cuisine. In the world of culinary, herbs and spices are classified as some kind.
NUSANTARA HERBS CLASSIFIED INTO…
1. Fresh and intact : dill, Ale Ale, Andaliman, Java acid, chili ginger, orange belly, ground cardamom, galangal
into slices, petai, greeting and lemon grass
2. Dry and intact : chili, clove, dried shrimps, cinnamon peppermint, mesoyi, deaf, rese
3. Fresh and blend : red onion, garlic, green red chilies, pistachio nuts, galingale, kluwak, turmeric, and sunthi
4. Dry and blend : coriander, pepper, and nutmeg
5. Fresh and trimmed : red onion, garlic, chili, onion, leaves Jeruk Purut cemetery, lime, galingale Leaves and leaf
turmeric, leaves rükû-rükû
6. Grated : coconut, galangal into slices, turmeric
Nusantara Herbs: fresh and intact
1. Anise
Efficacy for the diseases ;
a. expel diabetes mellitus (diuretics) to
b. stimulate the production of breast milk (laktagoga)
c. smoothen blood circulation to
d. ease ache pain (analgesic)
The function :
a. Give a fresh aroma as well as the unpleasant smell on
b. cooking cuisine :
c. used in fish soup, gulai, pickle, herbs curry
d. nut before you use, new smoothed with other spice flavors more sharply

3. ii
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2. Ale Ale
a. Sprouts from the seeds of the tree klawis
b. have flavors and none like petai
c. used in several kinds of vegetables, e.g. sayur lodeh
d. enjoyed as lalap with sambal
3. Andaliman
a. have spicy food bite and the scent flavor fresh
b. Used as herbs dishes, Sumatra or as bumbu gulai, sauces, sambal, rica-rica, saksang (Bataks), fish arsik
(Bataks)
c. contain compounds that have antimikrobia activity and antioxidant
4. Tammarind
efficacy :
a. waged constipation
b. improving blood circulation
c. reduce menstrual pain
d. removes whiteness
e. melangsingkan body
f. Prevent hair loss
g. flavonoid content on Java acid leaf  anti-inflammatory, help remove sweat, eliminating sick
Cooking :
a. used as the spice on the spicy food, curry, coconut
b. Making hours, jelly, fruit juice à womb high pektin
c. To rub flesh and know to be fried or burned à special taste sweet sour
d. Vegetables asem of asem, sweetness and acid syrup
5. Chili
a. small Chili / chili lease cost
b. Chili great: red chilies and chili green
c. spicy food  kapsaisin compounds increase appetite, stimulates the production of the hormone secreting
endorphins à raise the sensation of bliss
d. Kapsaisin  anticoagulant  maintain blood remains thinner and prevents the formation of scale fat on the
blood vessels  zoom out suffered from clogging the blood vessels à prevent stroke attack, coronary heart
disease and impotence
e. spicy sensation kapsaisin preventing the activity of the brain when responding to the pain from the center
of the nervous system, reducing pain and can therefore dilutes mucus à loosen clogging on the throat and
the nose, including sinusitis
Dishes

4. i
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
6. Ginger
Efficacy :
a. As medicine (drug stomachache)
b. Herbs kitchen
c. stimulates the digestive glands
d. Raise appetite
e. Warm the body and remove the sweat  taste and scent flavor spicy food
f. Removes pain, anti inflammatory and antibacterial à oil atsiri
g. cure cataracts à water citrus fennel
h. As mixing pipe some types of medicines cough, itching, wound outside and inside, treat the teether outside
cooking :
a. bamboo shoot ginger à raw vegetables, salad, pickle, sweetness, pickled vegetables, or ginger crystal, warungs
(Manado)
b. ginger, wedang ronde, bandrek, esteemje
c. Gulai, sambal fry, brongkos, tongseng, dishes Braised beef, shall make soup (based on seafood
d. Made pasta with chili rub  spread on meat/fish that will be burned/roast à neutralise flavors The smell of
rot away
e. Used with butter with herbs Other.
7. Lime / Jeruk Purut
efficacy :
a. leaf -> stimulant and a refreshing, fatigue and
b. fruit skin -> stimulant
c. Fruit -> diseases influenza, body tired, scented skin, resolve the skin scales and exfoliates
d. Dishes :
e. Use Jeruk Purut /Lime as herbs because there is the aromatic compounds that cause fresh sensation on
food the main causes of the former flavors stung S-citronellal

5. ii
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8. Ground Cardamom
Dishes:
a. mixed drinks tea or coffee, a mixture of sweetness or sugar the sugar and cocoa
b. Removal The smell of rot away of fish, rot away the flesh of meat, scented and add the flavors of dishes
c. Spices curry cuisine, gulai, curry, soup, sambal-sambalan from various meat, shrimp, fish
Efficacy :
a. Relievers throat (expectorants)
b. flatulensi drugs or meteorismus (the accumulation of gas in the intestines) and colic pain
c. Pengharum smelly mouth
9. Galangal
The benefits :
a. As a cooking spice -> gives taste crispy
b. As a herbal drink (jamu)
Dishes :
a. sayur lodeh, vegetables tamarind Braised beef, know and tempe tempe, gulai, gudeg
10. Petai
Efficacy :
a. as antioxidants
b. Drugs newly disease, udema, kidney inflammation, diabetes, expel worms à seeded
c. Drugs jaundice à foliage
dishes :
a. eaten raw à Java
b. Petai still shelled sliced across fried dry and balado spicy à West Sumatera
c. food mixture, sayur lodeh, botok, stir-fried tempe
11. Bay Leaf/ Salam leaf
Leaf have a sense of an astringent toner, contains essential oil industry (0.05%), especially sitral and Con-
tains eugenol;, tannin and flavonoida
Dishes :
a. As single herbs à making congee, boiling cassava, nasi liwet, rice it
b. Combined with other spices à sayur lodeh, stir-fried vegetables with chili, know and tempe tempe, cook-
ing meat and fish

6. i
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
12. Lemon Grass
Cooking Lemon Grass (Sereh) :
a. As seasonings : gulai, tongseng cuisine, brongkos, soup soto
b. As flavor drinks : it, bajigur, bandrek
c. in use, pressing lemon grass and cooked or boiled.
benefits :
a. Oil sereh  drugs pads and Scent granules are on the bath soap
b. plant roots  expel urine, sweating, expel sputum/drugs cough, ingredients for mouthwash, and body
warming
c. leaf  expel wind the belly, appetite, treatment post labor, lowering hot, reliever bends
d. Plants and oil à drove the mosquito.

7. ii