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Surya Nusantara are located in Jakarta, Indonesia. We are supplier and exporter of Premium Indonesia spices and herbs products. Partnered with multiple farms and cooperatives, we provide our finest selection for each season.
White cardamom, known locally as “kapulaga putih,” holds popularity in Indonesia as a widely used spice in traditional cuisine and herbal remedies. Indonesian cooking considers white cardamom a key ingredient, particularly in dishes like curries, stews, and soups, which add a distinct and aromatic taste. Its unique flavor and medicinal properties contribute to its high value.
Indonesia spices such as white cardamom have long been cherished in Indonesian culture for their exceptional quality and rich flavors. In Indonesian traditional medicine, white cardamom is believed to aid digestion, relieve stomach discomfort, and freshen breath. It is also a natural remedy for respiratory issues such as coughs, colds, and asthma. Its potential health benefits are highly regarded.
The spice’s antioxidant and anti-inflammatory properties are further reasons for its value. It contains essential oils and compounds that have the potential to promote overall well-being and provide relief from specific ailments.
Cloves are one of the spices highly renowned in Indonesia. Come from drying the flowers of the clove tree, which exudes a solid and spicy aroma. Indonesia actively produces cloves on a global scale, with the Maluku Islands, specifically the Ternate and Tidore Islands, serving as centres for quality clove production.
The rich nutritional profile and natural compounds of cloves offer several potential benefits. They provide Anti-Inflammatory Effects, Pain Relief, and Digestive Aid, contributing to overall health.
In Indonesia, “pippali” or “lada panjang” is the common name for long pepper, which has a long-standing history of use in Indonesian cuisine and traditional medicine. The tropical climate and fertile soil of Indonesia create ideal conditions for cultivating long pepper. Indonesia actively grows long pepper in various regions, including Java, Bali, and Sumatra, among others.
The specific locations for cultivating long pepper may vary across the country, but it is widely produced and harvested throughout Indonesia.
Indonesia widely cultivates black pepper (Piper Nigrum) and considers it an essential spices. The country stands as one of the world’s largest producers of black pepper. The cultivation of black pepper in the country has a long history, dating back to ancient times.
Sumatra, Java, and Kalimantan are the central regions in Indonesia where black pepper production thrives. Black pepper provides several potential benefits. Firstly, it stimulates the secretion of digestive enzymes, aiding digestion and alleviating issues such as bloating and constipation. Secondly, it increases the bioavailability of vitamins, minerals, and antioxidants, enhancing nutrient absorption from the diet.
In Indonesian cuisine, people commonly use white pepper and consider it an essential ingredient in many traditional dishes. The province of Bangka Belitung, located in western Indonesia, primarily produces white pepper. Although white pepper comes from the same plant as black pepper, Piper Nigrum, it undergoes a different processing method. The processing involves removing the outer layer of the peppercorn either before or after drying, which gives it a lighter color than black pepper.
White pepper has several benefits, including aiding digestion, reducing inflammation, providing antioxidants, promoting respiratory health, potentially assisting in weight management, enhancing nutrient absorption, and contributing to oral health.
The dried aril (a lace-like covering) surrounding the nutmeg seed is mace. People harvest it from nutmeg and use it as a spices in various cuisines worldwide.
Compared to nutmeg, mace has a slightly sweeter and more delicate flavor.
In Indonesia, the production of nutmeg and mace primarily concentrates in the Maluku Islands, particularly in Banda, Ambon, and Ternate. These regions have favorable climates and soil conditions for nutmeg cultivation.
Several steps are involved in the harvesting and processing nutmeg and mace in Indonesia. People remove the outer husk of the fruit to reveal the aril, then separate and dry it. The drying process can use various methods, including sun-drying and artificial drying techniques.
The Myristicaceae family houses the Long Nutmeg (Myristica Argentea), more commonly known as the silver nutmeg or silver-streaked nutmeg, which is a tree species. This tree species originates in the Maluku Islands in Indonesia, with particular prevalence on the island of Halmahera.
Myristica Argentea bears fruits that resemble those from the common nutmeg tree (Myristica Fragrans). However, these fruits usually present as smaller and more elongated in shape. Inside the fruits, there exists a seed – the nutmeg – which a red aril – the mace – encloses.
In the Maluku Islands, the locals attribute significant cultural value to the silver nutmeg, deeming it both a valuable and sacred tree. Its aromatic and culinary properties, similar to the common nutmeg tree, are widely exploited. The nutmeg and mace from Myristica argentea, which carry a distinctive flavour, are used in traditional dishes, beverages and as a spice in various cuisines.
Indonesia commonly produces Korintje cinnamon, also known as Cinnamomum burmannii, and it is one of the significant types of cinnamon that the country cultivates and exports. The name “Korintje” points to its region of origin, specifically West Sumatra, Indonesia.
The distinctive flavour and aroma of Cinnamomum burmannii, or Indonesian cinnamon, set it apart. It offers a sweet and spicy taste with warm and earthy undertones. Harvesters collect the bark from the Cinnamomum burmannii tree, which then undergoes drying and processing into cinnamon sticks or ground into a powder.
Indonesian cuisine frequently features Indonesian cinnamon. It lends flavor and aroma to savory and sweet dishes such as curries, soups, stews, desserts, and beverages, making it a crucial ingredient in many traditional Indonesian recipes.