Diversity of sambal types in Indonesia
https://doi.org/10.21323/2618-9771-2023-6-3-288-297
Abstract
Sambal is a processed chili paste with a spicy taste. The history of sambal begins with the arrival of chili seeds brought by the Portuguese in the 16th century, which was like a cultural renaissance of spicy foods. The methodology used for this research included analysis of food ethnographic literature, origin, function and types of sambal found in relevant articles and book chapters. The results show that the population with the highest consumption of sambal lives on the Sumatra Islands. There are two types of sambal preparation methods, namely slicing and mashing. Some chili sauces can be cooked or eaten raw. Sambal diversity is influenced by several factors, namely resources, geographical factors, history, and culture. Thus, sambal is considered to be an important contributor to food diversity in Indonesia because every local cuisine includes sambal and it is never left behind.
Supporting agencies: We thank LPPM Akademi OTTIMMO for providing support in carrying out this research and the OTTIMMO Academy Lab for providing the opportunity, permission, place and support for the implementation of this research. We also thank Jalan Tengah, Indonesia (http://jalantengah.site/) for editing the manuscript.
About the Authors
L. L. Rahmah
Akademi Kuliner dan Patiseri OTTIMMO Internasional
Indonesia
Indonesia
Latifahtur Rahmah, Master Degree, Lecturer, Culinary Art
Jalan Bukit Telaga Golf TC‑4/2–3 Citraland, Surabaya, East Java, 60115
Tel.: +628–969–967–17–46
A. N. M. Ansori
Faculty of Science and Technology, Universitas Airlangga; Uttaranchal Institute of Pharmaceutical Sciences, Uttaranchal University
Indonesia
Indonesia
Arif N. M. Ansori, Doctor in Veterinary Science, Assistant Lecturer
Jl. Mulyorejo, Kec. Mulyorejo, Surabaya, East Java, 60115
Tel.: +628–214–464–78–32
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For citations:
Rahmah L.L., Ansori A. Diversity of sambal types in Indonesia. Food systems. 2023;6(3):288-297. https://doi.org/10.21323/2618-9771-2023-6-3-288-297
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