List of Indonesian condiments

Indonesian condiments are a variety of spices, herbs, and other flavorings used in Indonesian cuisine to enhance the taste and aroma of dishes. These condiments range from fresh herbs and spices to prepared sauces and pastes.

List of Indonesian condiments[edit]

Sambal[edit]

Sambal is a hot sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice.

Kecap Manis[edit]

Kecap Manis is a sweet soy sauce, originating in Indonesia, which has a slightly thick consistency, a strong sweet taste, and a dark color. It is a key ingredient in many Indonesian dishes.

Terasi[edit]

Terasi or shrimp paste is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is known for its strong taste and aroma.

Bumbu[edit]

Bumbu is the Indonesian word for a blend of spices and it commonly appears in the names of spice mixtures, sauces and seasoning pastes.

Gula Jawa[edit]

Gula Jawa, or Javanese sugar, is a type of palm sugar that is made from the sap of the coconut palm tree. It is a common sweetener in Indonesian cooking.

Kemiri[edit]

Kemiri, or candlenuts, are often used in Indonesian cooking as a thickening agent, especially in Rendang dishes.

Ketjap Asin[edit]

Ketjap Asin is a salty soy sauce used in Indonesian cuisine. It is thinner and saltier than Kecap Manis.