Aneka Kreasi Sambel Nusantara

Sambal adalah saus dengan bahan utama yang disiapkan dari cabai yang dilumatkan sehingga keluar kandungan sari cabe yang berasa pedas dan ditambah bahan-bahan lain seperti garam dan terasi.

Sambal merupakan salah satu unsur khas hidangan Indonesia, Melayu ditemukan pula dalam kuliner Asia Selatan dan Asia Timur. Ada bermacam-macam variasi sambal yang berasal dari berbagai daerah.
Bahan-bahan yang paling sering digunakan untuk sambal adalah:

Adyuma atau habanero adalah sejenis paprika kecil yang rasanya sangat pedas. Biasanya berwarna kuning.
Cabai Cayenne berwarna merah dan sangatlah pedas. Banyak paprika yang rupanya mirip.
Cabai Madame Jeanette yang warnanya kuning atau hijau muda dengan rasa yang sangat pedas dan aromatis.
Cabai rawit yang kecil dan berwarna merah atau hijau.
Cabai lombok bentuknya panjang dan warnanya merah atau hijau. Rasanya tidak sepedas cabai rawit.

Sambal is sauce prepared with the main ingredient of chilli crushed so out juice content and chili spicy taste plus other ingredients such as salt and shrimp paste.

Sambal is one of the distinctive elements of Indonesian cuisine, culinary Malay also be found in South Asia and East Asia. There are various variations of sauce that came from various regions.
The materials most frequently used for the sauce is:

Adyuma or habanero peppers is a kind of small tastes very spicy. Usually yellow.
Cayenne chili red and very spicy. Many peppers are apparently similar.
Madame Jeanette chilli in the colors yellow or light green with a flavor that is very spicy and aromatic.
Cayenne small and red or green.
Chili chilies are long and the color is red or green. It does not seem sepedas cayenne pepper.

Sambal is sauce prepared with the main ingredient of chilli crushed so out juice content and chili spicy taste plus other ingredients such as salt and shrimp paste.

Sambal is one of the distinctive elements of Indonesian cuisine, culinary Malay also be found in South Asia and East Asia. There are various variations of sauce that came from various regions.
The materials most frequently used for the sauce is:

    Adyuma or habanero peppers is a kind of small tastes very spicy. Usually yellow.
    Cayenne chili red and very spicy. Many peppers are apparently similar.
    Madame Jeanette chilli in the colors yellow or light green with a flavor that is very spicy and aromatic.
    Cayenne small and red or green.
    Chili chilies are long and the color is red or green. It does not seem sepedas cayenne pepper.

Sambal is sauce prepared with the main ingredient of chilli crushed so out of juice content and chili spicy taste plus other ingredients such as salt and shrimp paste.

Sambal is one of the distinctive elements of Indonesian cuisine, culinary Malay Also be found in South Asia and East Asia. There are various variations of sauce that Came from various regions.
The materials most frequently used for the sauce is:

     Adyuma or habanero peppers is a kind of small tastes very spicy. Usually yellow.
     Cayenne chili red and very spicy. Many are apparently Similar peppers.
     Madame Jeanette chilli in the colors yellow or light green with a flavor that is very spicy and aromatic.
     Cayenne small and red or green.
     Chili chilies are long and the color is red or green. It does not seem sepedas cayenne pepper.