Bumbu
Bumbu ( Indonesian , outdated notation Boemboe ) are spices and general spices in the rice table are used. These are seeds , fruits , roots , tubers , flower buds , leaves and also tree bark (as well as cinnamon ).
There are basically two types of bumbu: the simple and the compound. Simple bumbu are given their respective names, for example Jintan for caraway and Jahe for ginger . Compounds are obtained by mixing several simple bumbu together. The epithet Bumbu is always used for the compound.
Bumbu are not only used to improve the taste of Asian dishes, they are also good for digestion . The addition of spices is particularly important for rice , the staple food , as rice is poor in flavor.
Most bumbu have a large amount of water when they are fresh, so they quickly mold . This is the reason that in Europe Bumbu is mainly sold in a dried state, for example in powder form. Compared to fresh produce, these powders are not only sharper in taste, but also more fragrant. They are usually offered in small bottles that are hermetically sealed. However, with the ingress of moisture and air, bumbus quickly lose their typical scent, usually resulting in a hard mass without a purpose.
The simple bumbus include, among others
- Kapulaga ( green cardamom )
- Jahe ( ginger )
- Jintan ( cumin )
- Ketumbar ( real coriander )
- Kencur ( spice lily )
- Kunyit or Kunir ( turmeric )
- Laos or Lengkuas ( Thai ginger )
- Cabai or Lombok ( Capsicum frutescens )
- Sereh or Serai ( lemongrass )
- Daun Salam ( Indonesian bay leaf )
- Daun Padan ( Pandanus amaryllifolius )
- Jeruk Purut ( kaffir lime )
The assembled bumbus include a.
- Bumbu Sayur Lodeh
- Curry paste
- Kerrie Java
literature
- Product knowledge for spices and ingredients for the Indian rice table . Düsseldorf [before 1970]