Name: Cumin Latin Name: Cuminum Cyminum Bahasa Indonesia: Jintan Flavour Pairing: Chicken & meats Description: Oval seeds that are cultivated in hot regions. Exudes a strong and heavy, spicy sweet fragrance with a rich, pungent and earthy flavour.
Name: Coriander Seeds Latin Name: Coriandrum Sativum Bahasa Indonesia: Ketumbar Flavour Pairing: Meats, chicken & vegetables Description: A spice that is native to Western Asia and Mediterranean, with a sweet and woody fragrance. Ground Coriander Seeds are often used in Indonesian Cuisines as a sauce mix or paste (Rempah) for curries.
Name: Chilli Latin Name: Capsium Annuum Bahasa Indonesia: Cabe Flavour Pairing: Most other spices, coconut milk & variety of ingredients Description: Hundreds of varieties exist and grow in tropical regions. The Indonesian variety is used extensively in most Pagi Sore dishes which has less spice but with a stronger and sharper flavour.
Name: Bird’s Eye Chilli (Chilli Padi) Latin Name: Capsium Annuum Bahasa Indonesia: Cabe Rawit Flavour Pairing: Most other spices, coconut milk & variety of ingredients Description: Commonly found in Southeast Asia and measures a whopping “Very Hot” on the Scoville Scale. Valued for their mild fruity taste and extreme spiciness, they are also used in a variety of curries, sauces and stir-fry for the extra “kick” but can also be eaten raw for those who pride their steel tongues and stomachs!
Name: Ginger Latin Name: Zingiber Officinale Bahasa Indonesia: Jahe Flavour Pairing: Chillis, poultry, meats, seafood and most vegetables Description: Fresh ginger has a rich and warm aroma with a refreshing yet woody note. The flavour is hot and carries a tangy aftertaste. It can be used in many forms: whole, ground, sliced and even dried.
Name: Greater Galangal Latin Name: Alpinia Galangal Bahasa Indonesia: Lengkuas Flavour Pairing: Chicken, meat, seafood and variety of spices Description: Also commonly known as “Blue Ginger”, it is native to Java and is widely used and cultivated in Southeast Asia. It is essential to curries such as Rendang. Mildly gingery and slight sour notes.
Name: Cinnamon Latin Name: Cinnamomum Zeylanicum Bahasa Indonesia: Kayu Manis Flavour Pairing: Desserts, coffees, poultry, lamb and other spices Description: Strips of dried cinnamon bark are rolled into tubes whilst the rest are grounded into powder. Distinctly fragrant and woody aromas mingle with a sweet flavour with a hint of citrus notes.
Name: Mangosteen/Yellow Mangosteen Latin Name: Garcinia Xanthochymus Bahasa Indonesia: Asam Kandis Flavour Pairing: Seafood, stews and soups Description: The humble Asam Kandis is the fruit of a species of mangosteen. The fruit is often sold dried and used in soups and curries to lend a tangy and sour flavour. It is often used in Minang cuisine of West Sumatra and is used exclusively in our Asam Stew.
Name: Lemongrass Latin Name: Cymbopogon Citratus Bahasa Indonesia: Serai Flavour Pairing: Beverages, desserts, vegetables, soups and curries Description: A tropical grass that exudes an aromatic fragrance akin to lemons. The aroma gets stronger as you peel deeper in and closer to the bulbous base. A clean, refreshing flavour with citrus tones is imparted to the dishes it is used in.
Name: Candlenut Latin Name: Alerurites Moluccanus Bahasa Indonesia: Buah Keras/Kemiri Flavour Pairing: Poultry, meats and vegetables Description: They are mildly toxic when raw, although not as much so as their Peranakan counterpart – Buah Keluak. Has a waxy aroma and tastes similar to Macadamia although much more bitter. Often used in Southeast Asian cuisines to thicken and give body to sauces and curries.
Name: Indonesian Bayleaf Latin Name: Syzygium Polyanthum Bahasa Indonesia: Daun Salam Flavour Pairing: Curries, poultry and meats Description: Not to be confused with the western Bayleaf, the Indonesian variety is aromatic and lends flavour to sauces, soups and curries, bringing a fragrance that is distinct but not sharp, with a mild sourness. Can be used fresh or dried.
Name: Kaffir Lime Leaf Latin Name: Citrus Hystrix Bahasa Indonesia: Daun Jeruk Flavour Pairing: Poultry, curries, seafoods and soups Description: The fresh leaves impart the dish with a distinct and lingering aroma and flavour. Used in curries to imbue its citrus-like and tangy aftertaste.
Name: Garlic Latin Name: Allium Sativum Bahasa Indonesia: Bawang Putih Flavour Pairing: Everything! Description: Indispensable in every kitchen in most if not all cuisines, the garlic can be prepared and processed in a variety of ways that result in a difference in bringing out its pungent and intense flavours. Also used historically for medicinal purposes, research has shown association with lowering cholesterol and some forms of cancer.
Name: Onion/Shallot Latin Name: Allium Cepa Bahasa Indonesia: Bawang Besar / Bawang Kecil Flavour Pairing: Curries, sauces, soups and variety of other spices Description: The King of Pagi Sore’s kitchens, the onion forms the base of a large number of Indonesian dishes. The flesh is sweet and pungent, becoming savoury and sweeter when cooked. Peeling them might make you cry, but the flavours they bring will soon put the smile back on your face!
Name: Turmeric Latin Name: Curcuma Longa Bahasa Indonesia: Kunyit Flavour Pairing: Poultry, meats and seafood Description: One of the key ingredients in various Indonesian dishes. It is known for its bright orange to yellow colour with an earthy and sometimes pungent aroma. It lends its flavour to your favourite curries at Pagi Sore and is especially essential to “Gulai” forms of curry!
Name: Turmeric Leaf Latin Name: Curcuma Longa Bahasa Indonesia: Daun Kunyit Flavour Pairing: Poultry, meats and seafood Description: Fresh Turmeric Leaves are light green in colour and carries a distinct aroma that is more pronounced when processed via cutting or crushing. The leaves impart a pungent aroma and flavour with distinct gingery undertones to stews and curries. It is one of the most essential leaves in Indonesian cuisines.