Lombok Spices: Discover the Flavors Behind Lombok’s Food

One of the first things travelers notice when they arrive in Lombok is the food. It is fresh, bold, and often spicier than elsewhere in Indonesia.

Behind these flavors are the spices that Lombok locals use every day — simple ingredients prepared with care and tradition.

Food in Lombok is closely connected to Sasak culture, where cooking is still a daily ritual and spices are prepared by hand, not from packets. Understanding these spices is the best way to understand Lombok itself.

Bird’s Eye Chili

Small but Powerful

Lombok is famous for its love of chili. The small bird’s eye chili (cabe rawit) appears in almost every dish, especially in sambal.

It adds more than heat — it brings freshness and energy to the food.

Travelers will often encounter it in local favorites such as Ayam Taliwang and Plecing Kangkung.

Garlic and Shallot

The Starting Point of Every Dish

Most Lombok dishes begin with garlic and shallots, crushed together with chili to form a fragrant spice paste.

This traditional method creates deeper flavor than chopping or blending, and it is something you will see in every local kitchen.

Candlenut

The Ingredient You Don’t Notice, But Always Taste

Candlenut (kemiri) is one of the secrets of Indonesian cooking.

It adds a creamy texture and helps all the spices come together, especially in sauces and sambals.

Many travelers have tasted it without realizing it is there.

Shrimp Paste

A Bold but Essential Flavor

Shrimp paste (terasi) may smell strong at first, but once cooked, it adds a deep, savory taste that balances chili and lime.

It is used carefully and sparingly, yet it gives Lombok food its unmistakable character.

Fresh Roots and Aromatic Herbs

Instead of dried powders, Lombok cooks use fresh roots such as galangal, ginger, and turmeric, along with fragrant herbs like lemongrass and kaffir lime leaves.

These ingredients bring warmth, aroma, and freshness that define Lombok cuisine.