Did You Know?
- Nutmeg once cost more than gold. In the 16th century, a handful of Banda nutmeg could buy a house in Europe.
- Pepper is Indonesia’s “black gold.” Lampung produces more than 30% of the world’s pepper supply.
- Cloves shaped empires. Maluku’s clove trees sparked centuries of colonial rivalry and global trade.
- Sambal has 300+ versions. Each region has its own fiery twist – from Balinese sambal matah to Manado’s rica-rica.
- Food is ceremony. In Bali, daily offerings are as much about flavour as about faith, blending taste with devotion.
Close your eyes and picture this: in Banda, nutmeg is harvested fresh, its red mace glowing like a jewel. In Lampung, pepper farmers let you crush grains in your palm to release a fiery scent. In Maluku, clove trees bloom with tiny buds that once changed the map of the world.
Indonesia’s gastronomy is not just recipes-it’s landscapes, livelihoods, and layered identities. West Sumatra’s Rendang carries the philosophy of endurance, while Bali’s Lawar captures the spirit of communal preparation. Each dish is geography on a plate: volcanic soils give depth, tropical seas bring freshness, and trade winds left influences from India, Arabia, China, and Europe. What makes Indonesia’s spice routes unique is their ability to connect people. Farmers share stories of their harvest, grandmothers reveal secret sambal recipes, and chefs reinterpret these traditions for global audiences.
Even more, food in Indonesia is sustainability in practice. Village kitchens and markets double as living museums, preserving indigenous recipes while supporting local farmers. Every bite becomes a way for travellers to contribute to community resilience and cultural continuity.
For buyers, this opens a world of product design. Imagine offering a “Spice Corridor Journey” linking plantations, heritage markets, and chef-curated dinners. More than nostalgia, spice is innovation. From wellness tonics to craft cocktails, Indonesian spices are finding new life in sustainable tourism products. Or how about finding business partners for a “Village-to-Table Experience” where travellers learn sambal-making in Lombok, followed by farm visits in Bali. Gastronomy here naturally weaves into wellness, adventure, and cultural tourism, making it a high-yield component in any itinerary.
BBTF 2026 will showcase how destinations can transform these legacies into authentic, bookable journeys that combine taste, culture, and community.
Partner with ASITA Bali Region to unlock Indonesia’s spice journeys. From plantation tours to curated culinary circuits, discover how gastronomy can enrich itineraries.
“Beyond tasting, it’s about curating journeys where buyers can package spice farms, village kitchens, and heritage dining into unforgettable itineraries. This theme is our way of saying: Indonesia’s past flavours can fuel tomorrow’s travel innovations.” – I Putu Winastra , S.AB., M.A.P., chairman of BBTF and the Bali regional chairman of ASITA.
