Bumbu is the Indonesian word for spices mixture or seasoning, and it commonly appears in

the names of certain spice mixtures, sauces and seasoning pastes.[1] It is commonly found in
Indonesian cuisine, which includes its regional variants such as Balinese, Javanese,
Sundanese, Padang, Batak and Manado cuisines. It is spread over various meats, poultries,
seafoods and vegetables; used in stews, soups, barbecue, sotos, gulais, and also as a common
addition to Indonesian-style instant noodles. The practice of blending spices, herbs and
seasonings is perhaps the most distinctive feature of Indonesian cuisine; it produce some of
the most flavorful food in the world.[2]
Indonesians have developed original gastronomic themes with lemongrass and galangal,
cardamom and chilies, tamarind and turmeric.[3] The spice mixture are commonly made by
slicing, chopping, grounding, beating, bruising or sometimes burning the spices, using
traditional cooking tools such as stone pestle and mortar, to modern blender or food
processor. The bumbu mixture usually were stir fried in hot cooking oil first to release its
aroma, prior to adding main ingredient (meats, poultry, or fishes).