The soul of Balinese cuisine.
A cuisine shaped by spices, rituals and balance. Discover the flavour fundamentals that define every dish at Spice by Blake.
Rendang
A slow-cooked spicy paste from West Sumatra, dominated by galanga, ginger, garlic, shallot, chilli and coconut. Deeply savoury, warm, slightly spicy and rich in flavour. Used to add umami depth rather than sharpness.
Betutu
Balinese ceremonial spice blend with turmeric, kemirin nut, galangal, lemongrass, shrimp paste and chilli. Aromatic, earthy and complex. Traditionally paired with slow-cooked poultry or meat.
Rujak
Indonesian sweet-and-sour-spicy flavour profile with palm sugar, chilli, tamarind and sometimes shrimp paste. Fresh, pronounced and invigorating.
Kelapa
Means coconut in various forms (fresh, toasted, milk or oil). Adds sweetness, fat and roundness to vinaigrettes and sauces.
Base Gede
Classic Balinese wet spice paste with shallot, garlic, galangal, turmeric, kemirin nut, shrimp paste and chilli. Rich, fragrant and slightly sweet.
Base Genap
Balinese herbal base similar to Base Gede, but lighter and fresher. Balanced, with mild spiciness and spicy, green notes.
Rawon
East Java spice profile based on the black nut kluwek. Earthy, deep, slightly bitter and strongly umami-driven.
Babi Kecap
Sweet savoury pork flavour profile based on soy sauce manis, garlic, ginger and spices. Caramelly and rich.
Kluwek
Fermented black nut from Javanese cuisine. Provides a dark colour and a deep, earthy bitterness.
Jagung
Corn-based flavour, often grilled or roasted. Sweet, nutty and slightly smoky.
Pala
Nutmeg. Warm, sweet-spicy aroma with woody notes. Subtly used for extra depth.
Pepesan
Traditional Indonesian steaming technique where ingredients are cooked with spices in banana leaf. Delivers aromatic, spicy flavours.
Laksa
Southeast Asian coconut spice profile with lemongrass, galangal, chilli and shrimp paste. Creamy, spicy and aromatic.
Seroendeng
Toasted coconut mixed with spices and sometimes peanuts. Crunchy, savoury and slightly sweet.
Kapulaga
Cardamom. Floral, fresh spice with citrusy notes, used in desserts and hot sauces.
Kayu Manis
Cinnamon. Sweet, warm spice with woody aromas.
Gula Jawa
Javanese palm sugar. Deep caramel flavour with a slight smoky undertone.
Lapis Legit
Indonesian layered cake flavour profile with cinnamon, cloves, cardamom and nutmeg.