bisnisrakyat.id -Sambal by definition is classified as variations of spicy sauce from Southeast Asia. The main difference between Sambal and other Sauce is that they are rough textured compared to Sauce. They are made in a different way than sauce, not by blending and mixing the materials with a blender, but by grinding and crushing herbs and spices with a variety of tools like chopper, mortar, molcajetes, or cobek. It is also very varied, some are served fresh without a heating process such as Sambal Dabu-Dabu (looks like salsa from Latin America), Sambal Bawang, or Sambal Korek. However, there are also cooked variations such as Sambal Terasi (using a roasted or fried shrimp paste), Sambal Tumpang, Sambal Balado, etc.

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Sambal in Indonesia has been an inherent culinary culture of Nusantara for centuries. Unlike the sauce, which is only a condiment to a dish, Sambal can be a highlight of the dish. Sambal can also contain a variety of proteins so it can complement nutrition that needed for its consumers. For instance, Sambal Cumi Balado with the contents of squid, Sambal Balado Tongkol with the mackerel tuna, the Sambal Tuna Mercon with the filling of the tuna. It's like eating a full meal. In addition to its benefits, it is also full of health benefits derived from a variety of spices and herbs used. For example, Capsaicine from chili pepper is a natural antibacterial and antioxidant, Inulin from shallot is capable of reducing malignant bacteria in the digestive system. Quercetine from shallot which is anti-inflammatory, etc.

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Their unbearable taste and many benefits make them an irreplaceable culinary inheritance of Indonesia. The spice that burns like the Willpower of Nusantara, the infinite benefits like the hope that those who consume become human beneficial, the price that is friendly shows immeasurable humility. Sambal is Nusantara's identity, Sambal is Nusantara’s flavor. Indisputable. This is Why Sambal is The World’s Culinary Treasure