Ground Pepper

Ground pepper is made by crushing whole peppercorns, the dried berries of the plant Piper Nigrum. As the world's most popular spice, pepper is a universal condiment that can give any recipe some extra zip. It has a sharp, penetrating aroma and a hot, piney taste.

Varieties

The most common varieties of ground pepper are black and white.

Black, the kind we’re used to seeing on the dinner table, is made from peppercorns that are picked when not quite ripe. It has a stronger flavor that’s slightly hot, with a hint of sweetness.

White peppercorns, on the other hand, are allowed to ripen on the vine. After harvesting, the outer husks are removed with a slow soaking in water. The result is a smooth, light-tan colored pepper with a milder flavor. White pepper is mainly used for appearance’s sake. It’s ideal for light colored sauces or foods where specks of black pepper would stand out.

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Cinnamon

cinnamon

Candlenut (Aleurites moluccana)

The Candlenut is called kemiri in Indonesia. The nut is often used cooked in Indonesian and Malaysian cuisine. On the island of Java in Indonesia, it is used to make a thick sauce that is eaten with vegetables and rice. In the Philippines, the fruit and tree are traditionally known as Lumbang

Tamarind

In Indonesia, tamarind is known as the asam (or asem) Jawa (means Javanese asam), which in the Indonesian language, translates as Javanese sour [sic: fruit] (though the literature may also refer to it as sambaya)

Salam Leaves

Salam Leaves is the name of the herb leaf-producing trees used in the cuisine of the archipelago. In the English language known as Indonesian laurel or Indonesian bay-leaf, while the scientific name is Syzygium polyanthum

Asam Kandis (garcinia cambogia)

Onion

ONION is also known by other names, Violet Onion or Red Onion

Leek

Turmeric (curcuma domestica)

Red Chilli

Coriander

Coriender was probably introduced from India where it has been used in curries for thousands of years. In Indonesia Coriander known by Ketumbar. Coriander is the cilantro plant which is easy to grow in small pot or garden patch. For best results use whole coriander and roast it for a few minutes in a dry wok just before crushing. This will enhance the flavor and make it easier to grind it into a powder. The coriander sold in most grocery stores as a powdered spice can be used at 1/2 teaspoon of the whole seeds called for.

lemongrass (Cymbopogon Nardus)

Cymbopogon citratus, commonly known as lemon grass or oil grass, is a tropical plant from Southeast Asia. And In Indonesia know as Sereh or Serai.

Cymbopogon (lemongrass) is a genus of about 55 species of grasses, (of which the type species is Cymbopogon citratus ) native to warm temperate and tropical regions of the Old World and Oceania. It is a tall perennial grass. Common names include lemon grass, lemongrass, barbed wire grass, silky heads, citronella grass,cha de Dartigalongue, fever grass, tanglad, hierba Luisa or gavati chaha amongst many others.

Popular throughout Southeast Asia, lemon grass adds a subtle flavor entirely distinct from lemons. The extracted oil is called citonella and makes a decent natural mosquito repellent. lemon grass  itself is fairly easy to grow in a pot inside the house with just a few blades pulled off as required.

Lemon grass is almost always available in Asian markets and it is starting to show up in major supermarkets as well. You can also find a dried, powdered version that is handy to keep around. Another good way to keep fresh lemon grass on hand is to freeze it and work with it directly from the freezer.

Kaffir Lime (Citrus hystrix)

Ginger (Zingiber majus Rumph)

Kemangi Leaves

Kemangi Leaves is a small plant  that leaves are commonly eaten as a vegetable. The leaves distinctive smell, strong yet gentle with a touch of lemon smell. Kemangi Leaves is one of the ingredients for the Pepes. For vegetables, Kemangi leaves are usually eaten together the cabbage leaves, sliced cucumber, and chili sauce to complement chicken or fried fish. In Thailand it is known as manglak and also often found in the local cuisine.

Kemangi leaves are also known as Ocimum basilicum var. or Ocimum ×citriodorum. The distinctive smell coming from its high sitral content from leaves and flowers

Galangal (Alpinia galanga)

Thai pepper

Thai pepper

Garlic

Daun kunyit (curcuma domestica)