How to make 3 basic spices for cooking stock, sahur and breaking the fast without having to worry about peeling and mashing

illustration photo: Gemini AI

Preparing a stock of basic spices before entering the holy month is an effective tactic to make kitchen activities more efficient. With ready-to-use spices, you can significantly reduce the time for cooking sahur and breaking the fast without having to struggle with a pestle or blender every day. Apart from being practical, mixing your own spices is much healthier because the quality of the ingredients is guaranteed and they are free from chemical preservatives.

Ingredients such as onions, chilies and various spices can be processed into long-lasting spice paste. If stored using the correct technique, this stock can last for weeks, or even meet your needs for a whole month. Let’s dissect how to make basic spices, storage tips and tricks for using them so that the 2026 Ramadan menu remains appetizing.

Various Basic Spices Mainstay of Indonesian Cuisine

In our culinary treasures, basic spices are the lifeblood of every dish. There are three types of spices that must be in the refrigerator: white, red and yellow spices. These three are the main foundations for producing authentic flavors of Indonesian cuisine.

Each color has a different flavor profile and function. Understanding the characteristics of each will make it very easy for you to compile a daily menu list. With these three spices, almost all types of family favorite dishes can be served quickly.

1. White Basic Seasoning: Savory and Fragrant

White red and yellow basic seasoning recipe
© 2026 brilio.net/Gemini AI

This spice is very crucial for dishes that emphasize fragrant aroma and savory taste without striking color. Its use is very flexible for various vegetable and meat preparations.

Dishes such as opor, semur, soto, lodeh, and stir-fried clear vegetables usually use this spice as their base. The resulting taste tends to be light but rich with the strong flavors of candlenuts and onions.

The main ingredient:

Shallots, garlic, roasted candlenuts and salt.

Manufacturing Steps:

1. Preparation: Peel the onions and roast the candlenuts until the aroma comes out.
2. Refining: Process all ingredients using a blender with a little oil until the texture is soft.
3. Stir fry: Cook the ground spices in a frying pan over medium heat until cooked and fragrant to remove the unpleasant aroma.
4. Cooling: Make sure the spices are completely cold before placing them in the storage container.

2. Red Basic Seasoning: Appetizing Spicy Sensation

White red and yellow basic seasoning recipe
© 2026 brilio.net/Gemini AI

For those of you who love spicy flavors and bold cooking colors, red basic spices are the answer. This spice provides an attractive visual appearance as well as a sharp taste.

Preparations such as balado, fried chili sauce, spicy fried rice and rendang really depend on this spice. The natural red color is obtained from fresh red chilies which are processed in this way.

The main ingredient:

Large red chilies, cayenne pepper (optional), shallots, garlic, roasted candlenuts and salt.

Manufacturing Steps:

1. Preparation: Wash all the chilies and peel the onions.
2. Blend: Blend the chilies, onions and candlenuts with a little oil.
3. Stir fry: Saute the spice paste until it is completely cooked and the oil starts to separate from the spices (cook).
4. Solution: Let it cool to room temperature.

3. Yellow Basic Seasoning: Rich in Spices and Color

White red and yellow basic seasoning recipe
© 2026 brilio.net/Gemini AI

Yellow spices are synonymous with spicy dishes that are rich in health benefits. Turmeric is the main actor which gives it a bright yellow color and a very special aroma.

Fried chicken, grilled fish, curry, pepes, and yellow soto are some examples of menus that require this spice. The presence of turmeric and ginger in it gives a warm sensation to every bite.

The main ingredient:

Shallots, garlic, roasted candlenuts, roasted turmeric, ginger, galangal and salt.

Manufacturing Steps:

1. Preparation: Burn the turmeric first so that the color comes out more and the unpleasant aroma disappears. Peel the other ingredients.
2. Refining: Puree all the ingredients using a blender with the help of cooking oil.
3. Stir-frying: Cook the spices until they are cooked and have a fresh aroma.
4. Cooling: Cool naturally before storing.

Storage Secrets So They Last Throughout Ramadan

After the spices are cooked and cool, how to store them is the main key so that the quality does not decrease. You can choose the following two methods according to your needs:

– Storage in the refrigerator (chiller)

Suitable for short-term routine use. Use sterilized airtight glass or plastic containers. To make it last longer, pour a layer of cooking oil over the surface of the spices. Oil acts as a natural seal that prevents bacteria from entering. This method makes the spices last about 1-2 weeks.

– Storage in Freezer

Use this method for large stocks over a month. A practical tip, freeze spices in single portions using ice cube molds or small plastic ziplocks. So, you just need to take one portion without having to dilute the entire stock of spices. This frozen spice can last up to 3 months without losing its taste.

How to Use Stock Seasonings When Cooking

When the time for sahur or breaking the fast arrives, just take the appropriate amount of spices. Usually, 1 to 2 tablespoons of basic spices are enough for one portion of family cooking.

To make the dish more “kicking”, you can still add fresh aromatic spices during the cooking process. Add bay leaves, crushed lemongrass, or lime leaves according to the type of dish. Don’t forget to correct the taste at the end, because the basic spices already contain salt during the grinding process.

FAQ for Making Basic Seasonings

1. Do basic spices have to be sautéed first before storing?

It is highly recommended to sauté it (cooking process) until the oil separates. This aims to make the spices less unpleasant, more fragrant, and kill bacteria so that the spices last longer when stored.

2. Why do my basic spices mold quickly even in the refrigerator?

Usually caused by a container that is not dry/clean or taking the spices using a wet/dirty spoon. Make sure you always use a clean and dry spoon every time you take spices.

3. Can I use water instead of oil to blend spices?

Yes, but when stir-frying you have to cook it longer until the water has completely evaporated before adding oil. Using oil from the start of the blender is more practical because the spices can be sautéed straight away.

4. Will the taste of frozen spices in the freezer change?

In general, the taste remains the same, but the aroma of fresh herbs may be slightly reduced. That’s why it’s recommended to add bay leaves or fresh lemongrass when the spices start to cook again.

5. Can one type of basic spice be combined with another?

Certainly can! For example, mixing yellow and red basic spices to make spicy curry or white and yellow basic spices for a more delicious soup. This spice stock is very flexible.

(brl/tin)