Stretched along the equator line and surrounded by the ring of the volcanic mountains that contributes to the fertility of the soil, Indonesia is indeed blessed with its wide variety of beautiful Indonesian spices spread throughout the region.
Spices are the key to these various delicious, exotic, and tasty cuisines that would enhance our eating experience to a whole new level. With its famous reputation as one of the world’s leading sources of quality spices, spices from the Indonesian’s archipelago for over thousand of years has been spicing the world, including during the ancient spice routes that passed through via India, China (silk route), and penetrate the Western World. Exotic Indonesian spices like nutmeg, cloves, cassia, and long pepper since the antiquity era have been part of world flavors.
Did you know that Indonesian spices can be taken from different parts of the plants? Based on the part of plants being used as a spice, they can be categorized into nut spices such as nutmeg and candlenut; seeds such as coriander seeds and cumin; barks such as cassia and massoia; flower such as cloves and star anise; seeds pericarps such as Andaliman pepper and mace; pods such as vanilla as well as root spices such as turmeric and ginger.
As a home to Indonesia’s finest heritage food products, Javara proudly presents our wide collection of Indonesian spices. Let’s discover more about these spices!
THE MUST-HAVE INDONESIAN SPICES FOR FOOD LOVERS
Andaliman (Bataks Pepper)
Native to Indonesia, Andaliman (Zanthocylum acanthopodium) is also known as Indonesian Lemon Pepper. Closely related Szechuan Pepper used in East Asia and South Asian cooking, Andaliman offers a lemony aroma with pungent peppery in such a way that can create numbness on your pallet. It can be used in gravy dishes, spice blend rubs, and even in cocktails.
Kemukus (Cubeb Pepper)
Also known as Cubebs, Kemukus has been known to the West since medieval times. Its flavor is warming with similarities to black pepper. Cubebs suits all kind of foods from shellfish, fish, duck, pheasant, lamb, to sweet and sour dessert such as sorbet. It also accentuates a slice of fresh cheese or foie gras.
Cabai Jawa (Long Pepper)
Native to Indonesia, Long Pepper is harvested from the Piper longum plant. This long pepper is used as spice and seasoning which has a more pungent taste compared to black, green, and white pepper. It also has a unique earthiness and numbing aftertaste. It can be a substituent in any recipe calling for black pepper, adding it to a spice blend, or for stew or slow-cooked dishes.
Lada Hitam (Black Pepper)
Harvested from the naturally grown pepper plant, a climbing vine native to Indonesia, this black pepper offers a slightly hot and a hint of sweetness flavor. Black pepper matches well with cheese, eggs, fish, lamb, veal, poultry, smoked fish, salad, sausage, soups, steaks, pasta dishes, and a club sandwich.
Lada Putih (White Pepper)
Harvested from the naturally grown pepper plant, a climbing vine native to Indonesia, this white pepper offers a tangy flavor, milder than black pepper. White pepper finds home in many Asian dishes and it matches well with mashed potatoes, gravies & white sauces, soups, and marinades. A pinch of white pepper compliment half-boiled eggs.
Pala(nutmeg) is an endemic plant of the Moluccas islands. The value of nutmeg in the 14th century lured the colonization of the region (and Indonesia) by the Europeans (Portuguese, British, Dutch). Although nutmeg is widely spread and cultivated across the Asia Pacific region, yet the reputation of Indonesia’s nutmeg from the spice island like Banda regions remains strong. The spice has a distinctive aroma with a warm and subtle sweet taste. It is used to flavor many kinds of baked goods, confections, puddings, potatoes, meats, soups, sausages, sauces, vegetables, and such beverages as eggnog. There are two types of nutmeg. First, Myristica fragrans originated from the Moluccas region, which has a round shape and intense aroma. Second, Myristica Argenta Warbs originated from Papua which has a long oval shape. Due to our extensive network with farmers across the archipelago, Javara can provide single-origin nutmeg to our buyers, according to their origin preferences.
Bunga Pala (Mace)
Mace is the pericarp (outer layer) that surrounds the nutmeg kernel. Its flavor is similar to nutmeg but more delicate; it is used to flavor baked goods, meat, fish, vegetables, and in preserving and pickling.
Try our favorite spice tea: Boil a glass of water with 1 nutmeg mace, a thumb size of fresh ginger, a cinnamon clove, a whole cardamom, and sugar. When all the flavor has blended smoothly, add half a glass of milk. Remove from heat and enjoy while hot.
Kayu Manis (Cassia Cinnamon)
Cassia Cinnamon has a more pungent flavor compared to Ceylon Cinnamon. It has a versatile use, from topping on a sweet cappuccino and hot chocolate drink or as a mixed ingredient for cookies, cakes, sweetbreads, and French toast. Use it also as mixture rubs for grilled beef/lamb, homemade applesauce, and pineapple jam. Cassia Cinnamon is also an essential element for the spice mix of Moroccan lamb-tagine, Indian chicken biryani, and curry crab. Our Cassia Cinnamon is available in both powder and sticks.
Cloves give an intense, fragrant, and sweet-peppery flavor to savory dishes, cookies, and soups. Cloves go well with apples or pear stews and give a refreshing aroma to cookies, pickles, and chutneys. It also enhances the natural sweetness of beets, carrots, and winter squash. Javara also offers premium Lal Pari quality cloves that have a much more fragrant clove aroma which is the preferred quality for gourmet application.
Kapol (White Cardamom)
White Cardamom is endemic to Indonesia. It has complex flavors of sweet floral notes, camphor, lemon, mint, and a hint of pepper. It has a versatile use in many types of culinary use, either for savory dishes, baked goods, desserts, and beverages. It gives a refreshing and licorice aroma that highlights curries, pickles, and herbal tea. For a barbeque, this spice gives a zesty flavor to marinades, sauces, and rubs. A pinch of white cardamom offers an earthy and exotic taste to your coffee or milk.
Ginger has a refreshing and tangy flavor. It is used as the signature flavor in gingersnaps, gingerbread and often gives a kicking flavor to shortcakes. Consider a pinch in hot teas/coffees, mulled cider, or chicken soup; or add ginger’s sweet heat to sauteed fish or grilled chicken. Enliven poached pears with a hint of ginger in the syrup, or add an unexpected lift to chocolate cake. Our organic ginger is available in many forms, such as powder, dried slice, and flake. Indonesian ginger comes in many varieties, including Common Ginger (Jahe Gajah), Red Ginger (Jahe Merah), and Small Ginger (Jahe Emprit/Zingiber officinale var. Amarum).
Turmeric contains curcumin and various other bioactive components that offer benefits such as anti-inflammatory and can boost immunity. Turmeric powder can be applied in various dishes such as soup, curry, yellow rice, or seasoning for chicken/tempeh/tofu. Turmeric powder can also be combined with other spices as an herbal drink, or make a turmeric latte. Javara turmeric powder is certified organic based on European, USA, and Japanese standards. Javara Organic Turmeric available in the form of powder, dried slices, and flakes.
Temulawak contains curcumin, xantorizol, and various other bioactive components that are anti-inflammatory and can increase immunity. Temulawak/curcumin powder can be combined with other spices as an herbal drink, or make a curcuma latte. They can be available in dried slices as well as powder.
Vanila (Vanilla Bean)
Experience the intense flavor and aroma of our Vanilla Pods, naturally grown on the tropical island. Vanilla is the most loved flavor of western palate, yet there are many ways of enjoying it, beyond flavoring desserts, beverages, and chocolate.
For over a decade, Javara has been providing high-quality as well as rare varieties of Indonesian spices to specialty spice companies in Europe, North America, Australia, and Japan, and will continue to do so to continue Indonesia’s role in spicing up the world.