Sentral Indo Agro Lestari

We are offering black pepper. Pepper lends satisfying heat and bite to most any dish (and it's great for salt-free diets). It works well in combination with other herbs and spices, too, and is commonly found in spice blends. black peppercorns are actually unripe green fruits (berries) that have been sun-dried after fermenting. Black, white and green peppers all come from the woody tropical plant piper nigrum. pepper berries are at first green; they turn red as they ripen. The stage at which they're harvested (and whether or not they are husked) determines the color of the resulting spice. Black pepper is harvested while the berries are still green-- before ripening. Sun drying turns them dark brown and wrinkly.

We are offering Nutmeg. Nutmeg, native to the Banda Islands of Indonesia commonly referred to as the Spice Islands, is the seed of a fruit produced by an evergreen tree. This unique tree is one of a few plants that produce two spices, nutmeg and mace, which is the protective outer layer of the nutmeg. The two do share a similar flavor and can be used in place of each other in a pinch. Unaware that the spices came from one tree, one Dutch official ordered the Moluccan islanders to plant more mace trees, and fewer nutmeg trees. Nutmeg has a fresh, rich aroma and a woody, bittersweet flavor with hints of clove. When used in cakes, breads, pastries, fruit dishes and pies it pairs well with ginger, cinnamon and cloves. When used in lamb, mutton, meat stews, spinach dishes, veal, vegetable recipes and even pasta sauces, it pairs well with cumin, coriander, pepper and thyme.

We are offering cinnamon sticks. These hard cassia sticks from indonesian are available in three sizes; 3, 4 and 6 inches. All lengths are priced the same and sold by weight. to ancient egyptians cinnamon was an essential part of the embalming process. we carry soft ceylon cinnamon sticks and these cassia cinnamon sticks. The flavor of stick cinnamon is more subtle than ground cinnamon because the sticks come from the tops of the cassia trees and aren�t as mature as the bark from the trunk. Trunk bark is more full flavored and is used for ground cinnamon. These sticks are the perfect addition for curries, desserts and syrups. They are also great used as stirrers for cocoa, coffee or eggnog.

We are offering Cloves. Cloves are the unopened flower buds of the clove tree, which is a tropical evergreen that can live up to 100 years. They have an pungent aroma as well as a sweet and spicy flavor. During the Chinese Han Dynasty, 206 B.C. to 220 A.D., courtiers were required to hold cloves in their mouths when addressing the emperor. Cloves have an almost pungent aroma as well as a sweet and spicy flavor. Cloves are the unopened flower buds of the clove tree, which is a tropical evergreen that can live up to 100 years. They resemble small brads or tacks and their name comes from the French word ‘clov’, which means ‘nail’. On the Molucca Islands, the natives planted a clove tree for every child born. They believed that the fate of the tree was linked to the fate of that child. They also have higher oil content. Their near perfect condition makes them ideal for pomander balls. Whole cloves can be used as garnishes, to stud fruit, hams or onions and for decorating gingerbread and other cookies. Although cloves aren’t called for often, they are essential to many ethnic dishes.

We are offering vanilla beans. The flavor of madagascar “bourbon” vanilla can be described as rich and creamy having moderate or licorice like notes and a woody, prune likeness. These vanilla beans are the ones commonly called for in most recipes. Madagascar vanilla beans are perfect for flavoring chocolate, coffee, ice cream, cookies and most sweet dishes. Good with certain savory dishes like lobster or veal.