Bumbu (seasoning)

Bumbu is the Indonesian word for a blend of spices and other flavourful ingredients, commonly used as the base for sauces, curries, stews, and other dishes. It is a fundamental element of Indonesian cuisine, providing depth and complexity to the flavour profile of the food. The specific ingredients and preparation methods vary widely depending on the region, the dish, and the cook’s preferences.

The creation of bumbu is a process often involving grinding or blending fresh spices, herbs, and aromatics. This can be done using a traditional stone mortar and pestle (cobek and ulekan), or with a modern blender or food processor. The resulting paste is then typically sautéed in oil to release its aroma and flavours before other ingredients are added to the dish.

Common ingredients found in bumbu include:

• Aromatics: Galangal (laos), ginger (jahe), turmeric (kunyit), lemongrass (sereh), kaffir lime leaves (daun jeruk), pandan leaves (daun pandan), and salam leaves (Indonesian bay leaf).
• Spices: Coriander seeds (ketumbar), cumin (jinten), candlenuts (kemiri), cloves (cengkeh), nutmeg (pala), and white pepper (merica putih).
• Allium Family: Shallots (bawang merah), garlic (bawang putih), and sometimes onions.
• Chilies: Various types of chilies (cabe) are used to add heat.
• Other Ingredients: Shrimp paste (terasi), palm sugar (gula jawa), salt, and sometimes peanuts or other nuts.

Different types of bumbu are used for different dishes. For example, a yellow bumbu (bumbu kuning), often containing turmeric, is common in curries and stews. A red bumbu (bumbu merah), featuring chilies, is used for spicy dishes. Bumbu rendang is a complex blend used in the famous rendang curry.

The art of creating bumbu is passed down through generations and is considered an essential skill in Indonesian cooking. While pre-made bumbu mixes are available, homemade bumbu is generally preferred for its superior freshness and flavour.