Complete Seasoning in Balinese Culinary: Taste and Medicinal Properties

Abstract

Cuisine for Balinese people is not only to fulfill basic daily needs. With a certain serving pattern, traditional Balinese dishes are used to complete the offerings. In addition, a variety of Balinese dishes are also made to serve when carrying out traditional events. Balinese ancient literature, written on lontar leaves, documents various types of ingredients or cooking recipes, seasonings, processing methods, including chanting prayers when slaughtering animals for cooking ingredients. The literature is called Dharma Caruban. Efforts to adapt it to the form of books have also been made, such as a book entitled Dharma Caruban (Guide to Ngebat) by Suandra (1996), Dharma Caruban by Ida Bagus Putu Sudarsana (2001), Dharma Caruban: Guidance on Making Dishes/Ebatan by Wayan Buddha Gautama (2004). Every dish, especially side dishes, always uses spices. In Balinese cooking, spices are called basa, which consist of several elements, processed in such a way that they become seasoning. This study tries to explain about basa genep (complete seasoning) which uses a variety of rhizomes and other ingredients. What are the ingredients, what is the formula, and are there any benefits of these natural ingredients for maintaining the Balinese people health, become the issues that will be discussed in this study. The goal to be achieved is to uncover and inform the formulation of base genep and its urgency for Balinese culinary and health. The mindset used as a guide to examine this issue is the theory of Folklore and Cultural Functionalism. Basa genep is a basic spice that gives a distinctive taste and can be used as a spice for various types of Balinese cuisine. Utilization of rhizomes (babungkilan) as a basic ingredient not only affects the taste of the produced food but can also have an impact on health because the rhizomes have medicinal properties.