foto ilustrasi: ChatGPT AI
Brilio.net - Have you ever watched a western cooking show like Masterchef or read an international recipe and suddenly felt lost because of the many unfamiliar terms for spices and herbs? It feels like: "What's nutmeg? Cilantro?"
In fact, many of these names are ingredients we encounter every day in Indonesian kitchens. Let's dissect them one by one!
Classic Spices: Authentic Indonesian Spices But Called Foreign?
Indonesian equivalent of spices
photo: ChatGPT AI
Nutmeg = Nutmeg
A legendary spice from Maluku, but often called "nutmeg" in western recipes.
Cumin = Cumin
Usually used for Indian curry, but in Indonesia it is also often used as a spice mix.
Coriander = Coriander
Now this is often confusing: coriander is the seed, cilantro is the leaf. Both are coriander, just different shapes.
Cardamom = Cardamom
It has a distinctive aroma, often found in herbal drinks or Indian food.
Clove = Clove
It's very common, especially for making rendang or kretek cigarettes.
Fennel = Fennel seeds
This one has a slightly sweet aroma and is often used for digestion as well.
Star anise = Star anise
Beautiful stars who often appear in Chinese cuisine.
Galangal = Galangal / Laos
A very Indonesian taste. Don't confuse it with ginger!
Candlenut = Candlenut
Source of fat which makes ground spices tasty.
Aromatic ginger = Galangal
It is important to make karedok or rice kencur herbal drink .
Javanese ginger / Curcuma = Temulawak
His friend is kencur in the banquet world.
Turmeric = Turmeric
The natural yellow color makes the opor even more tempting.
Cilantro = Coriander leaves
A favorite of Vietnamese and Mexican cuisine. But in Indonesia it also appears in soto or sambal.
Parsley
Western chef's favorite garnish leaf. Rarely appears in Indonesian cuisine.
Celery = Celery
Well, this is local pride, a must in soup, soto, and meatballs.
Bay leaf = bay leaf
The leaf that always appears in uduk rice and lodeh vegetables. But not the European version of bay leaf, its a different kind!
Basil vs Basil
Two leaves of different worlds. Basil is the local version with the aroma "wengur wengur" and is very suitable for lalapan and pepes. English is also sometimes called "lemon basil", but it is still different from European basil for pasta.
So, don't be discouraged if you find cooking terms in English. Often, they are just cool names for ingredients we have known since childhood. It's just that because the culinary world is increasingly global, chefs often use western terms to "connect" internationally.
(brl/tin)
