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Bali Vatika

Herbal wisdom from Bali

Spices from the gardens of Bali

Turmeric, elephant ginger, galangal, candlenut and cinnamon, [[grown in Bali]] and ground into Grade A powders for kitchens around the world.

See the spices Chat on WhatsApp
Five spice powders — turmeric, ginger, galangal, candlenut and cinnamon — arranged as lotus petals on a natural surface, seen from above

From our garden to your kitchen

Bali Vatika began in [[village / regency, Bali]], where [[our family / local farmers]] have grown spices for [[number]] years. “Vatika” means garden — and that is where every jar starts.

In Balinese kitchens, these five roots and seeds are the base of almost everything: ground together into base genep, the spice paste behind the island’s curries, satays and ceremonial dishes. We want cooks everywhere to taste them the way they are used here — fresh, fragrant and carefully made.

Our spices

Five Grade A powders, [[grown in Bali]], dried and ground in small batches.

Turmeric powder in a bowl beside fresh turmeric root

Turmeric powder

Kunyit

Bright golden root, the color of Balinese yellow rice.

Flavor
Earthy, warm, gently bitter
Best for
Curries, yellow rice, golden milk, marinades
Pack sizes
[[e.g. 100 g / 250 g / 500 g]]
Price
Price on request
Origin
[[Grown in ___, Bali]]
Ask about turmeric on WhatsApp
Elephant ginger powder beside a whole elephant ginger root

Elephant ginger powder

Jahe Gajah

Made from large-rhizome ginger, milder and rounder than common ginger.

Flavor
Warm, fresh, mildly spicy
Best for
Teas, stir-fries, baking, marinades
Pack sizes
[[e.g. 100 g / 250 g / 500 g]]
Price
Price on request
Origin
[[Grown in ___, Bali]]
Ask about elephant ginger on WhatsApp
Galangal powder beside fresh galangal root

Galangal powder

Lengkuas

Ginger’s sharper cousin and a staple of Southeast Asian cooking.

Flavor
Citrusy, piney, peppery
Best for
Soups, rendang, curry pastes, tom yum
Pack sizes
[[e.g. 100 g / 250 g / 500 g]]
Price
Price on request
Origin
[[Grown in ___, Bali]]
Ask about galangal on WhatsApp
Candlenut powder beside whole candlenuts

Candlenut powder

Kemiri

A rich nut that thickens and softens Indonesian sauces.

Cook before eating — candlenut is not meant to be eaten raw.

Flavor
Nutty, buttery, mild
Best for
Curries, sambal, spice pastes
Pack sizes
[[e.g. 100 g / 250 g / 500 g]]
Price
Price on request
Origin
[[Grown in ___, Bali]]
Ask about candlenut on WhatsApp
Cinnamon powder beside cinnamon bark sticks

Cinnamon powder

Kayu Manis

Indonesian cinnamon with a strong, sweet aroma.

Flavor
Sweet, warm, bold
Best for
Baking, drinks, stews, desserts
Pack sizes
[[e.g. 100 g / 250 g / 500 g]]
Price
Price on request
Origin
[[Grown in ___, Bali — confirm cinnamon is Bali-grown]]
Ask about cinnamon on WhatsApp

From garden to jar

  1. Hands pulling freshly harvested turmeric roots from garden soil

    Step 1: Harvested

    Roots and seeds picked by hand [[at peak maturity]].

  2. Sliced turmeric, ginger and galangal drying on a woven bamboo tray

    Step 2: Sun-dried

    Cleaned, sliced and dried [[under the Bali sun / in drying houses]].

  3. Turmeric powder freshly ground in a stone mortar

    Step 3: Ground

    Milled into fine powder in small batches.

  4. Five spice powders in small wooden bowls on a banana leaf

    Step 4: Packed

    Sealed [[in food-grade packaging]] to keep the aroma in.

How to use them

New to Indonesian spices? Start here.

Turmeric
Stir ½ tsp into rice while it cooks for golden, fragrant rice.
Elephant ginger
Whisk into hot water with honey and lemon for a warming drink.
Galangal
Add to chicken or coconut soup for a citrusy, peppery lift.
Candlenut
Fry with shallot and garlic as the base of a curry sauce. Always cook it.
Cinnamon
Use in banana bread, coffee, or slow-cooked beef stews.

All five together make base genep, Bali’s everyday spice paste.

Buying for a shop, restaurant or brand?

We supply larger quantities for [[retailers, restaurants and importers]]. Tell us what you need and we’ll send pricing [[and samples]].

Ask about wholesale
Minimum order
[[MOQ]]
Bulk pack size
[[bulk pack size]]
Private label
[[private label: yes/no]]
Export documents
[[export documents available]]

Questions

Which countries do you ship to?

[[Countries we ship to / "Ask us on WhatsApp"]]

How do I pay?

[[Payment methods]]

How long does shipping take?

[[Shipping time range]]

How long do the powders keep?

[[Shelf life per product]]. Store in a cool, dry place, away from sunlight, and close the pack tightly after use.

Are your spices certified?

[[Certifications: BPOM / halal / lab test / none]]

Do you sell in bulk?

Yes. See wholesale above or message us.

Why can’t I eat candlenut raw?

Raw candlenut can upset the stomach. Cooking it makes it safe and brings out its nutty flavor.

Something else? Message us on WhatsApp or email [[email]].

Bring Bali into your kitchen

Message us to order or ask a question. We usually reply within [[time]].

Chat on WhatsApp