Spice Lab
For nearly three decades, Bumbu Bali and Art Cafe Bumbu Bali have stood as devoted guardians of
Bali’s living culinary heritage. Since opening on December 1, 1997, our purpose has been guided by
the Balinese philosophy of Tri Hita Karana—the harmony between people, nature, and the spiritual
world. In Bali, food is never simply nourishment; it is an offering, an expression of gratitude, and an
essential part of ceremony and community.
In every banjar (village community) and family compound, cooking begins long before the fire is lit.
It begins with base—the sacred spice paste that forms the heart of Balinese cuisine. Prepared with
patience and intention, fresh turmeric (kunyit), ginger (jahe), galangal (lengkuas), lemongrass
(serai), chilies, garlic, and shallots are rhythmically ground in a stone cobek using a ulekan. This age-
old ritual releases the essential oils and awakens the soul of the spices, creating depth, warmth, and
balance.
The most complete expression of this is base genep—the “complete spice paste”—a complex blend
used in ceremonial dishes and daily cooking alike. It is the foundation of festive temple feasts, family
celebrations, and iconic specialties such as Babi Guling, where the harmony of spices transforms
simple ingredients into something truly extraordinary.
In Bali, spices are harvested and reach the morning markets within 24 hours. Freshness is abundant
and vibrant. Yet freshness is also delicate. Once stored, flavors quickly fade or change. Outside
Indonesia, sourcing these tropical roots can be costly and inconsistent, making authentic Balinese
cooking a challenge and often rather expansive.
After decades of teaching, cooking, and refining our craft through countless cooking classes, we
sought a way to preserve the integrity of our heritage while adapting to modern realities. The result is
our purpose-built SPICE LAB—a space created with the same respect and intention found in a
traditional Balinese kitchen.
Here, the journey of each spice continues. Within hours of arriving from local markets, the spices are
carefully cleaned, sliced, and gently dried at a controlled 50°C. This low-temperature method
preserves essential oils, color, and nutrients while naturally intensifying flavor. Approximately 1.2
kilograms of fresh turmeric produce just 100 grams of dried turmeric—an extraordinary
concentration of aroma and taste.
Rather than replacing tradition, this process honors it. It captures the spirit of freshly prepared base
in a refined, stable form. From this dedication emerged our five signature dry spice blends—crafted
for seafood, chicken, meat, beef, and vegetables—each rooted in our original ceremonial recipes and
perfected through extensive testing.