We sell five heavenly Bumbu Bali dry spice blends for: chicken / seafood/ pork, duck and lamb/ beef / vegetables. Bumbu in Indonesian means “spice” and it’s the cornerstone of wonderfully aromatic traditional Balinese cooking.
He says the key to Balinese cuisine is in the blending of spices.
Only two dry spices, corinander seeds and pepper, are used in Balinese cooking, the rest are fresh and include nutmeg, cloves, turmeric, chilies, galangal, ginger, lemongrass and more.
The dry spice blends are prepared in the same way as the fresh ones, minus the oil and water. The cooked blends are spread on trays and sundried. The dry blends are very concentrated and strong. As a rule for recipes, use one tablespoon of dry blend spice, add one tablespoon of vegetable or coconut oil and add one tablespoon of stock.
Open 7 days a week
10.30am to 10pm & 11pm weekends
07 5440 5119
229 Gympie Tce, Noosaville, Queensland
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