Fennel Seed

Foeniculum Vulgare

Fennel Seed is a natural appetite suppressant and many people use it to lose weight. As a natural diuretic, Fennel Seed helps to relieve bloat and reduce water retention. It has a licorice-like taste and used in tomato sauces, tomato-braised stews and curries. It can also be sprinkled on homemade rolls, baguettes or breadsticks. For tea, crush 1-2 teaspoon and boil it with a cup of water, as it will ease chronic cough and bronchitis. Indian uses it as natural breath freshener and can be eaten raw.

Origin: Wonogiri, Central Java, Indonesia

Corriander Seeds

Coriandrum sativum

Coriander provides a fragrant flavor that is reminiscent of both citrus and sage. Coriander Seeds have a high health-supporting reputation from other healing spices. In parts of Europe, it is traditionally referred as an “anti-diabetic” plant. In parts of India, it has traditionally been used for its anti-inflammatory properties. In the United States, it has recently been studied for its cholesterol-lowering effects. Coriander Seeds can be easily ground with a mortar and pestle. You may wish to first soak them in cold water for ten minutes and then drain them, as this process will revive their fragrant aroma.

Andaliman Pepper

Zanthoxylum Acanthopodium

Andaliman Pepper is a distant relative of the Szecuan Pepper and is characterized by lime and mandarin flavors. For centuries, the Bataks of North Sumatra have cultivated Andaliman Pepper their staple pepper. It is used in Sumatra the way Black pepper is used in the West. An ideal table condiment, it goes well with fish, meat and poultry. It pairs well with chilis for table salsa and curries. It can also be used whole in simmered recipes and sauces.

Origin: North Sumatra, Indonesia

Tamarind

Tamarindus Indica

Tamarind is referred to as “the date of the East” and is best describe as sweet and sour in taste. As with most blackish-colored ingredients it is a good source of iron, is said to purify the blood and is a mild laxative. It is used for soothing a sore throat, is considered as a digestive and when mixed with salt, is used as a liniment for rheumatism. Other than that, Tamarind also assists in weight loss and features in many diet products. For cooking, it is usually used for curries, laksa or rujak.

Origin: Central Java, Indonesia

Whole Star Anise

Illicium Verum

Star Anise has a licorice, intense and spicy flavor. Use the whole star or break into individual points when less is required. Marries beautifully with meat in stews or ground in rubs. Break off a point or twoo for a mystery flavor in poached pears, bean dishes or tomato sauces. Grind into spice mixes for carrot cake or spice cookies. Star Anise is a component of Chinese five-spices powder and the signature taste in Chinese soy sauce chicken as well as other braises. Indians use it to make Garam Masala, Masala Chai Tea and Biryani. It has been used in teas as a remedy for rheumatism, relieving cold-stagnation, and sometimes chewed after meals to aid digestion.

Origin: Central Java, Indonesia

Dried Sliced Ginger Torch

Etlingera elatior

The long-stemmed bud of Torch Ginger looks like a spear before it blossoms into a waxy-petal ginger flower; its pale pinky-red inflorescence resembles a torch. Due to it waxiness, the flower is not very aromatic, but when cut, the bud releases an aromatic, floral, grassy fragrance with citrus notes and a hint of pepper. For cooking, Torch Ginger can be thinly shredded and used in salads and sauces. It is an indispensable ingredient in Asian cuisine, especially Chinese, Malay, and Indonesian. A traditional Southeast Asian belief says that a daily intake of raw ginger inflorescence can reduce diabetes and hypertension. Women eat it together with the ginger’s bitter leaves to relief postpartum flatulence.

Nutmeg Powder

Myristica Fragrans

Native to the Moluccas and Banda Island of Eastern Indonesia, for many centuries Nutmeg has become an international household spice. Its earthy and aromatic flavor is usually associated with sweet and spicy dishes; commonly in pie, pudding, custard, cookies and spice cakes. It combines well with many types of cheese, including soufflés and cheese-based sauce. In soup, it works with tomatoes, beans, chicken and beef ribs stews. It is often included in the Middle Eastern and Moroccan spice blend and indispensable to eggnog, as well as numerous mulled wines and punches.

Origin: West Halmahera, Indonesia

Whole Nutmeg

Myristica Fragrans

Origin: West Halmahera, Indonesia

Nutmeg Mace

Myristica Fragrans

Mace is the outer layer that surrounds the Nutmeg kernel that is more rare but is useful for every bit. Bake into pound cake, fruitcake and doughnouts; sprinkle into French toast or potato gratin; mix into homemade sausage; try with lamb dishes. Radiant addition to fruit or vegetable soups – hot or chilled. Add a piece of Mace to light up your coffee or tea. Try our favorite Spiced Coffee or Tea: boil a glass of water with a Nutmeg Mace, a thumb-size of Fresh Ginger, a Cinnamon Clove, a Whole Cardamom and some Sugar. Blend smoothly and add half glass of milk. Serve hot.

Origin: West Halmahera, Indonesia

Dried Blue Pea Flower

Clitoria Ternatea

As indicated from its Latin name, Butterfly Pea Flower is a native plant to Ternate region of the Eastern part of Indonesia. Traditionally, it is used as natural food colorant, as they deliver a vivid blue color. Mixed with dried mace, this tea offers a shooting experience. All ingredients are made from naturally grown ingredients without chemical additives.

Origin: Ternate, Indonesia

Red Chili Powder

Capsicum Annuum L

Red Chili gives a mild heat compare to Hot Chili. Red Chili Powder is an effective way to add a touch of heat at any stages of cooking. Add to marinades, pasta sauces, curry spice mixes; simmer with cassia stick and cloves into beef stew; sprinkle on piping hot pizza, drizzling barbeque or hot plates noodle.

Origin: Wonogiri, Central Java, Indonesia

Red Hot Chili

Capsicum

Red Hot Chili adds zest to flavorful dishes around the world and health to those brave enough to risk their fiery heat. This is the plant that puts fire on your tongue and maybe even a tear in your eye when you eat spicy Mexican, simmering Szechuan, smoldering Indian, or torrid Thai food. Red Hot Chili primarily resides in the seeds and fleshy white inner membranes. If you want to enjoy the pungency of it but minimize the heat, you can remove these parts. Add some Red Hot Chili in your sautéed vegetables to turn up the spice volume, your corn bread recipe to give it an extra spark, or even puree it with oil, garlic, coriander, peppermint and caraway to make your own herbs and spices.

Origin: Lampung, Indonesia

Red Chili

Capsicum Annuum L

Origin: Wonogiri, Central Java, Indonesia

Bird’s Eye Chili / Hot Chili

Capsicum Frutescens

Hot Chili will fire your dishes. Hot Chili Powder is an effective way to add a touch of heat at any stages of cooking. Add to marinades, fry with garlic in oil to create pasta sauce, simmer with cassia stick and cloves into beef stew, sprinkle on piping hot pizza, drizzling barbeque or hot plates noodle. Hot Chili contains high source of vitamin C. A bowl of hot soup add with generous Hot Chili Powder can help to relief cold symptom.

Origin: West Halmahera, Indonesia

Long Pepper

Piper Retrofractum / Piper Longa

Native to Indonesia, Long Pepper are harvested from Piper Longum plant. This spice is used as spice and seasoning with various flavors; it has hotter taste to black, green and white pepper with a unique earthiness and numbing aftertaste. It can be substituent in any recipes calling for Black Pepper, adding it to a spice blend or for stews and slow-cooked dishes.

Origin: Central Java, Indonesia

Clove

Syzygium Aromaticum

Clove gives an intense fragrant and sweet-peppery flavor to savory dishes, cookies and soups. It goes well with apple or pear stews; gives a refreshing aroma to cookies, pickles and chutneys; enhances the natural sweetness of beets, carrots and winter squash. For medicinal purpose, Clove functions as antiseptic. If you have toothaches, for quick relief and antiseptic, take a pinch of ground clove and sprinkle it to the aching tooth.

Origin: Moluccas, Indonesia

Sappan Wood

Caesalpinia sappan

Sappan Wood is a medicinal and dye yielding plant. Medicinally the brazilin and volatile oil, Sappan Wood is extracted from the heartwood of Sappan Tree. It can kill bacteria, reduce swelling and relieve pain. Other than its heartwood, the leaves, bark and seeds are also used. It has a sweet, salty and pungent taste. In Indo-China, the seeds are used as stomachic. In Ayurvedic, it is used to give color to make Kerala Ayurvedic Water as a herbal drink to clean the digestive system.

Origin: Central Java, Indonesia

Black Nut

Pangium edule

Black Nut comes from the Kepayang Tree of Indonesia and Malaysia. The oily, hard-shelled seeds superficially resemble Brazil nuts. The meaty seeds are edible after removing the poisonous hydrocyanic acid by soaking and boiling them in water. Fermented Black Nuts become chocolate-brown, greasy and very slippery. Cooked seeds are used in a number of popular Indonesian dishes, like rawon.

Origin: Java, Indonesia

Calamansi

Citrofortunella microcarpa

Calamansi starts off as a green fruit and slowly turns into yellow-orange as it matures on the tree. Regardless of the skin color, the juice will be very tart. It is used extensively in cooking. It is squeezed on noodles, used as marinade for meats and added to make refreshing drinks and desserts. It is cultivated for its edible but an incredibly sour fruit. The fruit shares similar properties as lemon and lime, loaded with vitamin C. In Singapore, the Philippines and other Asian countries, Calamansi is often used as ingredient in dipping sauces. It’s also traditionally used as treatment to prevent common colds and flu, as well as aids in weight loss.

Rainbow Rice Infused with Blue Pea Flower

This rice is made with natural food colorant that comes from Blue Pea Flower.

Rainbow Rice Infused with Sappan Wood

This rice is made with natural food colorant that comes from Sappan Wood. Back in the old days, this colored rice was used for big events in the Royal Kingdom.

Rainbow Rice Infused with Turmeric

This rice is made with natural food colorant that comes from Turmeric. It is commonly used in Indonesia for big day celebration; such as Birthday, Graduation Day, etc. Usually, it is served with many condiments; fried chicken, various kinds of eggs, fried tempeh, and sambal.

Rainbow Rice Infused with Pandan Suji Leaves

This rice is made with natural food colorant that comes from Pandan Suji Leaves.

Rainbow Rice Infused with Purple Yam

This rice is made with natural food colorant that comes from Purple Yam. Back in the old days, this colored rice was used by the unprivileged, as they did not have as much rice, hence the mixture with Purple Yam.

Sawtooth Coriander

Eryngium foetidum

The edge of the leaves are prominently serrated, hence its name, Sawtooth Coriander. If you like the flavor of coriander but have trouble growing the annual species, then Sawtooth Coriander will give you pleasure to grow and use, as the smell and taste is very similar. This plant has been used in Indo-Chinese folklore medicine for a variety of ailments, from upper respiratory complaints to gastric upsets. In the kitchen, use the leaves in Thai, Vietnamese and Punjabi dishes. Try the chopped leaves in tossed salads, soups, sauces, vegetables, curries, dips and particularly fish dishes.

Origin: Java, Indonesia

Gotu Kola

Centella asiatica

Gotu Kola is a herb that is commonly used in traditional Chinese and Ayurvedic medicine. Many consider it as a longevity herb and it helps for aid intelligence and memory. Gotu Kola is eaten fresh, juiced, used topically, taken as an extract, in tablets, capsules, tinctures and as herbal tea. Tea made from the dried leaf can be taken three times a day. Powdered herb taken in capsules can be taken in doses of 1,000 to 4,000 mg three times a day. The dose for tincture is 30 to 60 drops three times a day. If you prefer a standardized extract, take 50 to 250 mg two or three times a day.

Dried Pleomele Leaves

Dracaena angustifolia

Pleomele Leaves have dark green leaves. The very young leaves can be cooked and eaten as a side dish with rice or pounded then mixed with water to give a green juice that is used for natural food colorant. The juice squeezed from the boiled leaves is usually drunk as a remedy for asthma and shortness of breath. Other than that, a decoction of the leaves is given to people suffering weight loss and poor appetite.

Lemon Basil

Ocimum xcitriodorum

Lemon Basil is known for its distinct lemon aroma that is especially pungent once it is minced or cooked. It is mild enough to flavor grilled fish or shrimp and can be substituted for basil if you are looking for a fresh twist or flavor. Many Indonesians have it raw and fresh as lalap or added during the last moments of cooking. Overcooking basil is not recommended as heat quickly dissipates the flavor.

Origin: West Java, Indonesia

Clove Leaves

Syzygium Aromaticum

Origin: Moluccas, Indonesia

Curry Leaves

Murraya Koenigii

Several Indonesia traditional recipes use this herb to improve the flavor and taste; such as Gulai (goulash), stir-fry, etc.

Origin: West Java, Indonesia

Moringa

Moringa Oleifera

Moringa is widely grown across Indonesia, especially in the Eastern part of Indonesia. Moringa is considered as miracle plant for many reasons. It is well-known as “superfood” for its high nutritional values of protein, iron, potassium, vitamin A and vitamin C. People in Eastern Indonesia usually consumed it as vegetables for daily meal. It is also used as herbal tea or mixed in several recipes in making noodle, cookies, butter spread, etc. as coloring agent and to increase the nutritional values.

Origin: Flores, Indonesia

Pandan Leaves

Pandanus Amaryllifolius

Pandan is one of the most common herb in any Indonesian household. Native to Indonesia and South East Asian countries, Pandan are widely use for various purpose. It is very common to be used while cooking rice to create aromatic succulent flavor of steamed rice. Many traditional drinks and sweet porridges also embraces the flavor of Pandan; including bandrek tea, mung bean porridge, sago porridge and many more. Pandan Leaves are used in Ayam Tangkap, and Acehnese specialty fried chicken dish which is served in the beds of deep fried Pandan Leaves, Curry Leaves and Keffir Lime Leaves.

Origin: Central Java, Indonesia

Bay Leaves

Syzygium Polyanthum

Bay Leaves is widely used in most of Indonesian traditional cuisines. Some of Indonesian traditional cuisines that used this tropical herbs are soto, gulai, rawon, rendang, tumis, etc.

Origin: West Java, Indonesia

Dried Curcuma

Curcuma xanthorriza

This bright yellow spice is a powerful medicine that has long been used in the Chinese and Indian systems of medicine as an anti-flammatory agent to treat a wide variety of conditions, including flatulence, menstrual difficulties and colic. Mix brown rice with raisins and cashews and season with Curcuma Powder, Cumin and Coriander. It does not have to only be used in curries; it is also delicious on healthy sautéed apples, cauliflower, green beans and onions.

Origin: Java, Indonesia

Curcuma Powder

Curcuma xanthorriza

Origin: Java, Indonesia

White Ginger

Zingiber officinale Roscoe

Ginger serves for both culinary and medicinal purpose. White Ginger has a refresing and tangy flavor. Red Ginger is more preferred for medicinal purpose. Ginger has a refreshing and tangy flavor. The essence of Ginger can be used for gingersnaps or gingerbread, and a spicy enhancement to shortcake. Consider a pinch in hot tea or coffee, mulled cider or chicken soup; or add ginger’s sweet heat to sauteed fish or grilled chicken. Enliven poached pears with a hint of ginger in the syrup, or add an unexpected lift to chocolate cake. Ginger is indispensible ingredient for Asian and Indian cooking. As medicinal spice, Ginger helps to relieve coughs, respiratory diseases, dyspepsia, diarrhea, mensturation or various aches. If you catch a cold symptom, a glass of hot milk with honey and a pinch of Red Ginger will provide a relief.

Origin: Central Java, Indonesia

Red Ginger Dried Chips

Alpinia Purpurata

Origin: Lampung & Central Java, Indonesia

Cumin

Cuminum Cyminum

Cumin has a spicy-sweet aroma and a pungent-sharp flavor. The Seed should be lightly roasted before being used whole or ground to bring out the aroma. Cumin may also be pounded with other spices in mixture such as Curry Powder. This spice should be used with restraint – it can exclude all the other flavors in a dish. Less than a teaspoon of it will flavor a meal for four. Cumin features in Indian, Eastern, Middle Eastern, Mexican, Portuguese and Spanish cookery. It is an ingredient of most curry powder and many savory spice mixtures. It is also used in stews, grills – especially lamb – and chicken dishes. It gives bite to beans, cakes and cookies. Cumin has medicinal properties as a carminative as well as for treating diarrhea, indigestion, morning sickness and nausea in pregnancy.

Origin: Wonogiri, Central Java, Indonesia

White Cardamom

Amomum Cardamomum

Cardamom has an exotic aromatic flavor that highlights curries, pickles and Asian rice dishes. For barbeque, this spice gives a zesty flavor to marinades, sauces and rubs. German and Scandinavian bakers use it to allure cookies and sweet breads. A pinch of Cardamom offers an earthy and exotic taste to your coffee or milk. It is also used in the Middle Eastern and African dish.

Origin: Central Java, Indonesia

Dried Kaffir Lime

Citrus Hystrix

Keffir Lime Leaves is a local Indonesian seasoning herb that commonly used for several Indonesian traditional cuisines; such as Rendang, Soto, Curry, Satay seasoning, etc.

Origin: West Java, Indonesia

Cassia Powder

Cinnamomum Burmmanni

Made from originally Cassia tree, Cassia Powder adds sweet aromatic twist to cappuccino, hot chocolate drink, cookies, cakes, sweet breads and French toast. Use it also as mixture rub for grilled beef or lamb, homemade apple sauce and pineapple jam. Cassia is also an essential element for the spice mix of Morrocan lamb-tagine, Indian chicken briyani and curry crab. Other than that, Cassia serves medicinal purpose as it improves the glucose metabolism. Traditionally, it is used to reduce nausea, vomits, flatulence and diarrhea.

Origin: Kerinci, Indonesia

Cassia Stick

Cinnamomum Burmmanni

Origin: Kerinci, Indonesia

Cassia Leaves

Cinnamomum Burmmanni

Origin: Kerinci, Indonesia

Candlenut

Aloerites Moluccanus

Candlenut is used in many Asian dishes as a thickening agent, most commonly being found in Indonesian and Malaysian recipes – especially satay, sambal, spicy soup such as laksa or Javanese noodle soup and coconut milk-based dishes. It is best ground up finely before adding to other ingredients. An interesting alternative to use them is by shaving off slivers, dry roasting them in a pan and then adding the tasty, roasted pieces to curries, satay sauce or sprinkling over the top of rice dishes. Candlenut is also used as a hair stimulant or additive to hair treatment systems by pounding roasted candlenut and apply the oil to the hair and its roots.

Origin: Flores, Indonesia

Cubeb Pepper / Comet’s Tail Pepper

Piper Cubeba

Cubeb Pepper is harvested from Piper Cubeba plant, flowering vine native to Indonesia, hence sometimes called Java pepper. The odor of this spice is described as agreeable and aromatic with pungent, acrid, slightly bitter and persistent taste. In the old days, Cubeb were used in all kind of curries and ground spice mixtures for ducks, pigeons and beef. It is also known for its aphrodisiac effect. In the modern culinary world, it suits all kinds of food from shellfish, fish, duck, pheasant, lamb to sweet and sour desserts such as sorbet. It also accentuates a slice of fresh cheese or foie gras. Cubeb can be used ground or whole. Whole Cubeb is used for curries and stews.

Origin: Central Java, Indonesia

Sand Ginger

Kaempferia Galanga

Sand Ginger is a native plant of Indonesia that has a peppery camphorous taste. This spice is used in Indonesian cooking, mostly in Javanese and Balinese cuisines. It is also a key ingredient of Beras Kencur, a popular Jamu herbal drink that mixes Sand Ginger with roasted rice flour and coconut sugar.

Origin: Central Java, Indonesia

Turmeric Powder

Curcuma Longa

Turmeric finds home in Southeast Asian, Indian, Moroccan and Middle Eastern dishes. It is mild in flavor yet brilliant in color and beneficial for health. A pinch will compliment the color of rice pilafs or yellow rice, mango salsa, shrimp in coconut milk or laksa, Indonesian-style chicken soup (Soto Ayam) and mayonnaise for potato salad. It seasons fried chicken flour, enrich a bowl or lentils or bean soups and essential for curry dishes. It is traditionally used to relief stomachache due to menstruation. For the latter, mix a teaspoonful of Turmeric Powder with a tablespoon of fresh Tamarind, two tablespoons of Coconut Sugar or Honey, and hot water.

Origin: Banyumas, Central Java, Indonesia

Turmeric Dried Chips

Curcuma Longa

Origin: Banyumas, Central Java, Indonesia

Turmeric Leaves

Curcuma Longa

Turmeric Leaves is commonly used for several Indonesian traditional cuisines; such as Rendang and Gulai.

Origin: Banyumas, Central Java, Indonesia

Black Pepper Powder

Piper Nigrum

Black Pepper, or as it is commonly known as Lampung Black Pepper, is a flowering vine that is a highly valued spice best describe with hot and biting flavor. A pinch of Black Pepper is added to almost every type of recipe imaginable.

Origin: Lampung, Indonesia

Whole Black Pepper

Piper Nigrum

Origin: Lampung, Indonesia

White Pepper Powder

Piper Nigrum

Harvested from organically grown pepper plant, a climbing vine native to Indonesia, this spice offers a tangy flavor, milder than Black Pepper. White Pepper finds home in many Asian dishes and matches well with mashed potato, gravies & white sauces, sops and marinades. A pinch of White Pepper compliments half-boiled eggs.

Origin: Muntok, Bangka, Indonesia

Whole White Pepper

Piper Nigrum

Origin: Muntok, Bangka, Indonesia

Galangal Powder

Alpinia Galanga

Galangal is a root spice with aromatic, pungent and ginger-peppery flavor. It is widely used throughout Indonesia, Malaysia, Thailand and parts of India as a food flavoring and spice. It has a sharp, sweet taste and smells like a blend of Black Pepper. Galangal appears frequently in fish and shellfish recipes often with garlic, ginger, chili and lemon or tamarind. Galangal Powder is used in a wide variety of dishes; such as sauces, soups, satays, and sambals, as well as chicken, meat and vegetable curries. It also enhances dishes such as chicken that is delicately spiced with Fennel and Lemongrass, and gently cooked in coconut milk. Resembling Ginger in its effects, Galangal is an aromatic, carminative and stomachic stimulant. It also possesses tonic and anti-bacterial qualities that is used for veterinary and homeopathic medicine.

Origin: Central Java, Indonesia

Galangal Dried Chips

Alpinia Galanga

Origin: Central Java, Indonesia

Sweet Basil

Ocimum Basilicum

When soaked in water, Swee Basil Seeds expand and become gelatinous. They are used in Asian drinks and desserts. Indonesians use Sweet Basil Seeds to make “Es Campur”, a mix of fruits bits dessert ice milk and syrup. It is also used for their medicinal properties in the traditional medicinal system of Asia, whereby it has been used to prevent digestion disorders, reduce fever, treat coughs, increase appetite, prevents cancer and heart disease. Preparation for drink or dessert: soak Sweet Basil Seeds in water until it floats and expands and have a white gelatinous layer; drain and mix to pudding mixture or Es Campur (refreshing ice, cold water, vanilla syrup, and other filling such as pineapple and jelly cubes).

Origin: West Java, Indonesia

Lemongrass

Cymbopogon Citratus

Lemongrass is native to Indonesia and other tropical Asia countries. It has citrusy flavor and can be used either fresh, dried or powdered. It is a common herb in Asian cuisines; either for teas, soups, curries and stir-fries. It is also suitable to be used with poultry, fish, beef and seafood.

Origin: Banyumas, Central Java, Indonesia

Vanilla Pods

Vanilla Planifolia

Experience the intense flavor and aroma of Vanilla Pods. It is the most loved flavor of the Western palatte. There are many ways of enjoying it beyond for flavoring desserts, beverages and chocolate.

Origin: Bali, Indonesia

Fenugreek

Trigonella foenum-graecum

Fenugreek is a plant that seeds are usually made to make medicine. It is used for digestive problems such as loss of appetite, upset stomach, constipation and inflammation of the stomach (gastritis). The taste and odor of fenugreek resembles maple syrup, and it has been used to mask the taste of medicines. In foods, it is included as an ingredient in spice blends. It is also used as a flavoring agent in imitation maple syrup, foods, beverages and tobacco. Fenugreek leaves are eaten in India as a vegetable. In Indonesia, it is sometimes used as one of the ingredients in Rendang.

Aromatic Litsea

Litsea cubeba

Aromatic Litsea is a small, tropical tree that roots and stems are used in traditional Chinese Medicine to treat indigestion, headaches, muscular aches and pains and dysmenorrhea. Other than that, it is the main ingredient for Minyak Tawon. The root reminisces the aroma of cassia in a subtler aroma. In foods, it is usually used as a flavour enhancer. Just like Fenugreek, it is sometimes used as one of the ingredients in Rendang.

Massoia

Cryptocarya massoia

Several spices from Massoia have been used extensively as traditional medicines in a number of ethno-botanical practices. The aromatic bark from the tree has been an article of commerce for centuries. For example, Javanese and Balinese women used it to prepare a warming ointment with a pleasant smell, called bobory. Massoia bark has a sweet, coconut-like aroma and is steam distilled to yield Massoia’s bark oil.

Fennel

Alyxia stellata rest. sch

Pulosari is a type of plant that is often used in herbal medicine in Indonesia. It is wildly grown in the forest and fields. But today, this plant has been widely cultivated for its benefits so much. A part of Pulosari is used as an herbal remedy is the trunk. Fragrant aroma of spices, like a mixture of cassia and cloves. However, it has a little bitter taste for those who are not used to taking it. In Indonesia, this plant is used as an ingredient for making herbal remedies such as Jamu, and also spice in Rendang.

Origin: Tegal, Central Java, Indonesia