Bumbu (seasoning)

It is used with various meats, seafood and vegetables in stews, soups, barbecue, sotos, gulai, and also as an addition to Indonesian-style instant noodles.

The bumbu mixture is usually stir-fried in hot cooking oil first to release its aroma, prior to adding the main ingredient (usually meats, poultry, or fish).

[4] The main function of bumbu is to add flavour and aroma, but prior to the invention of refrigeration technology, spices were used as preservatives.

While the New World spices such as chili pepper and tomato were introduced by Portuguese and Spanish traders during the Age of Exploration in the 16th century.

List of spices used in bumbu are:[6][7][8] Indonesian cuisine also recognize various types of sauces, condiments and seasonings, some are basic seasonings, some are indigenously developed, while another was influenced by Indian, Chinese and European sauces, such as: Recently there are some additional foreign sauces and seasonings that has been included into Indonesian kitchen and sometimes used as condiment, such as: In Indonesian cuisine there are many variations of bumbu spice mixtures, varying based on individual recipes and regional cuisine traditions.