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Black Pepper — Black Pepper PIPER NIGRUM

Black pepper is a flowering vine from the Piperaceae family. The vine is cultivated for its fruit, which is usually dried and used as a spice and seasoning, known as a peppercorn. One of the most distinctive varieties of black pepper in Indonesia is the Lampun...

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Cassia/Cinnamon — Cassia/Cinnamon CINNAMOMUM CASSIA

Cassia is the aromatic, inner bark of young branches of certain trees from the Laurus family. Used whole or ground into powder, its sweet aroma and spicy flavor are principally used in cookery as a condiment and flavouring material to flavor cakes and fruits,...

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Clove Stems — Clove Stems SYZYGIUM AROMATICUM

Clove stems are the stems of the clove bud flower. They possess the odor and taste of the cloves, but are drastically cheaper as they are deficient in volatile oil. They are largely used as an adulterant in ground cloves and in the manufacture of clove oil. Ca...

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Cloves — Cloves SYZYGIUM AROMATICUM

Clove is the common name of dried flower buds from a tree of the Myrtle family, native to the islands of eastern Indonesia. It is used whole or ground, to flavor ales, mulled wines, curries, rice, meat, soap, preserved and stewed fruits. It is also used to pro...

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Cubebs — Cubebs PIPER CUBEBA

Piper cubeba, cubeb or tailed pepper is a plant in the genus Piper, cultivated for its fruit and essential oil. It is mostly grown in Java and Sumatra, hence sometimes called Java pepper. Commercial cubebs consist of the dried berries, similar in appearance to...

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Gambier — Gambier UNCARIA GAMBIR

Uncaria Gambier Roxb. (Rubiaceae) is a perennially, woody climbing shrub found in tropical Southeast Asia, mainly in the Indonesian Island of Sumatra. Its leaves contain catechu red, quercetin, a mixture of fluorescent alkaloid and varying amounts of water. Th...

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Long Pepper — Long Pepper PIPER LONGUM

Long pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is generally dried and used as a spice and seasoning. Long pepper has a similar, but hotter, taste to its close relative Piper nigrum – from which black, green and white...

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Mace — Mace MYRISTICA FRAGRANS

Both Mace and Nutmeg are derived from the fruit of the same tree, Myristica Fragrans. Mace is the thin, bright red aril or lace-like covering over the shell of the Nutmeg. Its flavor is similar to Nutmeg but more delicate. Mace is particularly used as a condim...

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Nutmeg — Nutmeg MYRISTICA FRAGRANS

Nutmeg is the inner brown kernel of the fruit of the nutmeg tree, a tropical evergreen tree, native to the spice islands of Indonesia. It has a characteristic pleasant fragrance and is slightly warm in taste. Once collected, the nutmegs need to be dried gradua...

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Temulawak — Temulawak CURCUMA XANTHORRHIZA

Temuluwak known as Java ginger, Javanese ginger, or Javanese turmeric is a plant species belonging to the ginger family. It is known in Javanese as temulawak, in Sundanese as koneng gede and in Madurese as temu labak. The rhizome is rich in nutrients such as c...

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Turmeric Slices — Turmeric Slices CURCUMA LONGA

Turmeric is a rhizomatous herbaceous perennial flowering plant of the ginger family, Zingiberaceae. It is native to the Indian subcontinent and Southeast Asia. Since antiquity this spice has been lending flavour, taste and a deep-orange-yellow colour to severa...

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Vanilla — Vanilla VANILLA PLANIFOLIA

Madagascar is the world's leading producer of Vanilla beans. Also known as Bourbon Vanilla, the vanilla bean is renowned for its sweet, creamy, floral, fruity & nutty taste and is also the most popular and widely used vanilla in the world. Get in touch with us...

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White Cardamom — White Cardamom AMOMUM COMPACTUM

White cardamom, also known as Kapulaga in Indonesia, is different in shape from green cardamom. White cardamom is often used as seasoning and also to mixtures of herbs or traditional herbal medicines. Essential oil extracted from its seeds is used in the perfu...

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White Pepper — White Pepper PIPER NIGRUM

White pepper consists of the seed of the pepper plant alone, with the darker-colored skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week, during...

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