Indonesian Spices: 12 Essential Spices of Indonesia and How They Are Used

The most important Indonesian spices are nutmeg, cloves, pepper, cinnamon, galangal, turmeric, ginger, lemongrass, candlenut, coriander, andaliman and keluak. For centuries, Indonesian spices shaped world trade, and today they remain the backbone of the country's cooking, ground into fragrant pastes called bumbu. In Ubud, you can taste how these spices of Indonesia work together at Spice by Blake, a modern Indonesian restaurant on Jalan Monkey Forest.

Why Indonesian spices changed the world

Long before Indonesia was a nation, its islands were the world's main source of the most valuable spices. The Maluku Islands, known to Europeans as the Spice Islands, were the only place on earth where cloves grew, and the tiny Banda Islands were the only source of nutmeg and mace.

The search for these Indonesian spices drew traders from China, India, the Arab world and later Europe, and helped reshape global trade routes. Today Indonesia is still one of the world's largest spice producers.

12 essential Indonesian spices

1. Nutmeg and mace

Nutmeg is the seed of a tree native to the Banda Islands, and mace is the lacy red covering around it. Both add warm, sweet depth to soups, meat dishes and desserts.

2. Cloves

Cloves are the dried flower buds of a tree native to North Maluku. Intensely aromatic, they appear in braises and curries, and they also give Indonesia's famous kretek cigarettes their distinctive smell.

3. Pepper

Indonesia grows both black and white pepper. White pepper from Muntok on Bangka Island is prized for its clean, sharp heat and is common in soups and stir-fries.

4. Cinnamon

Indonesian cinnamon, often sold as Korintje cinnamon, comes from the highlands of Sumatra. It is sweeter and bolder than Ceylon cinnamon and is used in rich, slow-cooked dishes.

5. Galangal

Galangal, or lengkuas, looks like ginger but tastes sharper, with a piney, citrusy edge. It is essential in rendang, soto and many curries.

6. Turmeric

Fresh turmeric, or kunyit, gives Indonesian food its golden colour and earthy flavour. It is the base of yellow rice, soto and many spice pastes, and of jamu, the traditional herbal tonic.

7. Ginger

Ginger, or jahe, adds warmth and freshness to marinades, sambal and drinks. On cool evenings in Ubud you may find it in wedang jahe, a sweet ginger tea.

8. Lemongrass

Lemongrass, or serai, is bruised and simmered in curries and soups for a bright, citrusy perfume. In Bali, its stalks are also used as skewers for sate lilit.

9. Candlenut

Candlenut, or kemiri, is a waxy nut that is roasted and ground into spice pastes. It never tastes of much on its own, but it gives sauces a creamy, rich body.

10. Coriander seed

Toasted coriander seed, or ketumbar, brings a nutty, citrusy note to meat dishes, sate marinades and spice blends across Java and Bali.

11. Andaliman

Andaliman is a citrusy, tongue-tingling pepper from the Batak highlands of North Sumatra, related to Sichuan pepper. It is one of the most distinctive Indonesian spices and is increasingly used by modern chefs.

12. Keluak

Keluak is the fermented seed of the kepayang tree. Raw, it is toxic, but after careful preparation it turns black, earthy and almost chocolatey. It gives East Java's rawon its signature colour.

Bumbu: how Indonesian spices come together

In Indonesian kitchens, spices are rarely used alone. They are pounded or blended with shallots, garlic, chilli and fresh rhizomes into a paste called bumbu, then fried until fragrant before anything else goes into the pan.

Every region has its own version. In Bali, the essential paste is base genep, which combines more than a dozen ingredients including galangal, turmeric, ginger, candlenut, coriander, lemongrass and shrimp paste. In West Sumatra, the bumbu for rendang is cooked slowly with coconut milk for hours.

Where to taste Indonesian spices in Ubud

At Spice by Blake, the name says it all. Chef Blake Thornley, chef and co-owner of Mozaic, builds the menu around Indonesian spices and local ingredients, reimagined with fine dining technique.

• Wagyu beef rendang shows galangal, lemongrass, turmeric and chilli cooked down with coconut milk until deep and rich. Read more about rendang at Spice by Blake.
• Brisket rawon is coloured and flavoured with keluak.
• Braised oxtail gulai, which has featured on the Feed Me menu, layers turmeric, coriander and warm spices.

For a full tour of Indonesian spices in one sitting, order Feed Me: four courses and eight dishes chosen by the kitchen, shared by the whole table, for IDR 388,000++ per person. Discover more Indonesian dishes to try, or find out why Spice is one of the best Indonesian restaurants in Bali.

Frequently asked questions

What are the main Indonesian spices? The main Indonesian spices are nutmeg, cloves, pepper, cinnamon, galangal, turmeric, ginger, lemongrass, candlenut, coriander, andaliman and keluak.

Why is Indonesia called the Spice Islands? The name refers to the Maluku Islands in eastern Indonesia, once the world's only source of cloves, nutmeg and mace. Their spices drew traders from across the world for centuries.

What is bumbu? Bumbu is the Indonesian word for a spice paste or seasoning blend. Spices, shallots, garlic, chilli and fresh rhizomes are ground together and fried as the base of a dish.

Is Indonesian food very spicy? Indonesian food is spice-rich, but not always hot. Many dishes are aromatic rather than fiery, and chilli is often served separately as sambal.

Where can I taste Indonesian spices in Bali? Spice by Blake on Jalan Monkey Forest in Ubud serves modern Indonesian dishes built on traditional spices, including wagyu beef rendang and brisket rawon.

Taste the Spice Islands in Ubud

Indonesian spices have travelled the world for centuries. Taste them where they belong, in modern Indonesian dishes at Spice by Blake on Jalan Monkey Forest, Ubud.