Review: Yu San Ireng Seasoning

I've seen this Ireng Seasoning several times back and forth in the marketplace when I was looking for other spices, but I've passed by several times, because I really have no intention of buying it. Until one day there was a promo, so I wanted to try it (based on discounted capital ), oh yeah, I bought it here .

I'm not familiar with the name, ireng spice, what is ireng spice?! When I asked a friend who is Javanese, it turned out that it meant black spice, yes, the color is also black.

(Ireng Seasoning)

Packaging

The packaging uses a plastic jar, with a screw cap, from its size it is quite travel-friendly. I just can't promise the oil won't seep out, because even though it arrived in new condition and was sealed neatly, the oil still came out like that.

(sealed packaging)

Quite satisfied when this seasoning comes, because the outside and inside use a very good seal, so I think it's quite hygienic. The packaging also has a license written on it.

The expiration date is also listed on the side of the packaging, so even though it's not made by a big manufacturer, the product handles are quite good.

(packaging information)

Composition and Texture

Yu San ireng seasoning is in the form of wet spices, so the first impression when you open the package is that there is oil everywhere, but on average almost all packaged wet spices require a lot of oil, because it is part of the preservation process.

The composition of this ireng spice is not explained as what it consists of, which clearly consists of shallots, galangal, and other "secret" ingredients. Maybe it's not explained because it's part of the "company secret" so you don't get cheated on... hehe.

There isn't much information on the ingredients that can be extracted from the packaging, there's no food nutrition info either

(Ireng spice texture)

As for the texture, it's smooth, a bit grainy like sand, and quite oily. If you want to eat it right away, just take it as needed, if I usually have one plate of rice, the seasoning is 1/2 - 1 tsp.

Aroma and Taste

Although the composition of this ireng seasoning is not explained in detail, but my tongue immediately guessed, this must be using kluwek, both in taste and aroma. Because it's impossible for the black color to use squid ink .

The rest I caught the taste of shallots, garlic, galangal, bay leaves, and many more (so I was curious to keep making my own instead of guessing if I was right or not.. hehe).

(Material Description)

As for the taste, when it reaches the tongue, it really blends in with all the food on the plate, and I honestly have to say that the taste is quite unique. And it's enough to just use eggs and add warm rice, the big meal is over. Serious.

Savory salty is the dominant taste, hints of kluwek spice and bay leaf that automatically appear when it reaches the tongue, making the aroma come out. Now for those who like extra spicy bites, you can try the spicy variant. Guaranteed to be really spicy, I usually only use 1/4 tsp for one plate of rice because it's not strong enough .