Papuan Culinary Secret Are In Its Spices – Indonesian cuisine doesn’t taste delicious without spices. Likewise, typical culinary in Papua. There are several secret spices used. What is the kinds?

The kinds of spices in Papua are very diverse. But the most popular is lime. Lime is used in the process of cooking Papeda. This slightly round, yellowish green fruit, the juice of which is added to the sago dough in the producing of Papeda culinary. Sago dough that is given lime juice, the sago will be pure white.

An additional food to eat Papeda is yellow gravy fish. The lime juice is added to the cooked yellow gravy fish. It certainly tastes better. Another spice is turmeric. Turmeric is the main ingredient in making yellow gravy fish. Turmeric is a natural colour.

In making yellow gravy fish in addition to turmeric, galangal, and lemongrass, basil leaves are also used. The spice which is a superior product and has export value from Papua is nutmeg (Myristica argenta Warb) also known as nutmeg. Nutmeg is commonly found in Fakfak, Kaimana and Raja Ampat, West Papua.

The characteristic feature of West Papua nutmeg is its small oval-shaped fruit. Another valuable spice is Masoyi wood (Cryptocarya massoia), this type of plant can only be found growing by wild in the forests of Papua, Papua New Guinea and the Maluku Islands.

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