Turmeric (Curcuma longa — kunyit in Indonesian) — the MOST used spice in Indonesian cooking. Turmeric provides: COLOUR (the golden-yellow that defines bumbu kuning, nasi kuning, gulai, soto, and dozens of other preparations), a warm EARTHY flavour (slightly bitter, slightly peppery), and traditional MEDICINAL value (anti-inflammatory properties recognised in jamu — INDO-JAMU-01).
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 10