Spices, Fruits and Vegetables

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Published 1980

About

This section is intended to provide a background of general knowledge about some of the ingredients that are used in Indonesian cooking. I hope that everyone will find something useful and interesting here, but it will perhaps be of special value to Westerners who are going to live or travel in southeast Asia. Anyone who is interested in importing Indonesian produce commercially may also find something helpful in these notes.

For botanical information I have relied heavily on two books: I. H. Burkill’s magnificent Dictionary of the Economic Products of the Malay Peninsula and G. A. C. Herklots’ Vegetables in South-East Asia, which is packed with information and also contains many line drawings of plants. I have tried my best to make sure that the facts given here are correct and relate to the plants that are commonly used in Indonesia.

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