Balinese cuisine is known for its unique flavors and distinct use of local ingredients. Some of these ingredients are not commonly found outside of Indonesia and are essential to creating authentic Balinese dishes. Here are some local Balinese ingredients that are not widely available in other parts of the world:

  • Bongkot (Balinese Lemongrass): Bongkot is a type of lemongrass that is specific to Bali and is considered to have a more intense citrus aroma and flavor compared to regular lemongrass.
  • Kencur (Greater Galangal): Kencur is a type of galangal root, a member of the ginger family. It has a unique aromatic flavor and is widely used in Balinese spice pastes (bumbu) and traditional remedies.
  • Salam Leaves (Indonesian Bay Leaves): Salam leaves have a distinct flavor and are often used in Balinese stews, soups, and curries for their aromatic properties.
  • Base Gede (Balinese Spice Paste): Base Gede is a traditional Balinese spice paste made from a blend of shallots, garlic, chili, ginger, turmeric, galangal, and other local spices. It serves as the foundation for many Balinese dishes.
  • Andaliman Pepper: Andaliman pepper is a native pepper variety from North Sumatra, Indonesia. It has a unique citrusy and slightly numbing taste, and it is sometimes used in Balinese dishes to add a zesty kick.
  • Daun Jeruk Purut (Kaffir Lime Leaves): These leaves are commonly used in Indonesian and Balinese cooking to add a distinct citrusy aroma to various dishes.
  • Torch Ginger Flower (Kecombrang): This beautiful red flower bud is used in Balinese cooking to add a tangy, slightly spicy flavor to dishes like salads and soups.
  • Pangi Leaves (Piper ornatum): Pangi leaves are used in traditional Balinese cuisine to impart a distinct earthy flavor to certain dishes, especially those cooked in banana leaves.
  • Asam Gelugur (Garcinia atroviridis): This sour fruit is used as a souring agent in various Balinese dishes, similar to tamarind but with a different flavor profile.
  • Sand Ginger (Kaempferia galanga): Also known as aromatic ginger or kencur, this root is used in Balinese cooking to add a unique earthy flavor to sauces and stews.