Herbs and Spices
We provide quality spices from all over Indonesia
We provide 12 kinds of spices
Taken from our local farmers and filtered with premium quality
Clove
Indonesia is the largest producer of cloves in the world, with the island of Ternate being particularly famous for its high-quality crop. These little buds are harvested from the Syzygium aromaticum tree, which is an evergreen tree that thrives in tropical climates.
Cinnamon
Indonesia boasts some of the finest cinnamon in the world, with the island of Sumatra being a prominent producer. The rich volcanic soil, tropical climate, and abundant rainfall create the perfect conditions for cinnamon trees to thrive. As a result, Indonesian cinnamon possesses a unique flavor profile that is both sweet and spicy, with hints of citrus and warmth.
Ginger
Indonesian ginger has a unique, robust, and slightly tangy taste that can enhance any dish. From stir-fries to soups, curries to desserts, ginger adds that extra punch of flavor that will have your family and friends begging for more.
Turmeric
Indonesia is often praised for its high-quality turmeric, making it a popular choice among buyers worldwide. Many Indonesian turmeric farmers employ organic farming practices, avoiding synthetic fertilizers and pesticide
Garlic
It adds a unique and bold flavor to any culinary creation, from savory stir-fries to mouthwatering marinades. Whether you’re a professional chef or just a kitchen enthusiast, using Indonesian garlic will elevate your cooking to the next level.But wait, there’s more! Indonesian garlic is also packed with health benefits. It contains allicin, a compound known for its antibacterial and antifungal properties. This means that consuming Indonesian garlic can boost your immune system and help fight off pesky infections.
Red Onion
Indonesian red onions are a must-have in any kitchen. Their superior quality, versatility, nutritional value, sustainable farming practices, and positive economic impact make them an excellent choice. By embracing the culinary treasures of Indonesia, you bring joy to your taste buds while contributing to the global gastronomic tapestry. So, why wait? Spice up your dishes with Indonesian red onions and let your creativity soar!
Caraway
Indonesian caraway has a slightly sweeter and less bitter flavor compared to its European counterparts. This characteristic makes it an excellent addition to both savory and sweet recipes, enhancing the overall taste profile.
Candlenut
Candlenut indonesia (kediri) is one of the Sheed of plant that are often used by the people of Indonesia as a flavoring agent, the seeds, which are also named Aleurites Moluccana, have a myriad of health benefit. Because candlenut contains monounsaturated.
Bay leaf
Indonesia Bay Leaf is a rather exotic spice and not easily available in the West (only in countries with a high proportion of Indonesians). The leaves may be used fresh or dried, they are common in the cuisines of Sumatra,Jawa and even more Bali. They are applied to meat and to lesser extent, vegetables, in order to release their flavor, they must be fried or cooked for a while
Nutmeg
OYAL SPICES is a Leading Supplier of Whole Nutmeg from Indonesia. Our Processing Lines are located in Banda Islands which are situated in the Eastern part of the Indonesia, in the province Maluku. We collect Nutmegs from the Islands of Java, Aceh in North Sumatra and Sulawesi.
Galangal
Galangal is a root spice that is commonly used in Southeast Asian cuisine, particularly in Thai, Indonesian, and Malaysian dishes. It is a member of the ginger family and has a similar appearance to ginger, but has a distinct, earthy flavor with hints of citrus and pine.
tamarind
Indonesian Tamarind. Being one of the Indonesian Spices that is in demand by other countries because in terms of quality and price, Indonesian Tamarind is a mainstay for Indonesian exports to abroad
processing
We provide 4 processing options
Fresh
We do fully-washed with dry hulled method. We keep the cherry skin for the first 12 hours in fermentation stage before washing the parchment, and this enhances its body and sweetness.
Dry chopped
We do fully-washed with dry hulled method. We keep the cherry skin for the first 12 hours in fermentation stage before washing the parchment, and this enhances its body and sweetness.
dry sticks
We do fully-washed with dry hulled method. We keep the cherry skin for the first 12 hours in fermentation stage before washing the parchment, and this enhances its body and sweetness.
powder
We do fully-washed with dry hulled method. We keep the cherry skin for the first 12 hours in fermentation stage before washing the parchment, and this enhances its body and sweetness.
Any question?