*3.1.2 Cabai sauce*

Capsicum

**14**

**Figure 11.**

**Figure 10.**

Almost every region in Indonesia has their own types of *sambal*. There were about 322 types of sambal in Indonesia, and they varied over the nation with 119 types of raw sambal, 138 types of cooked sambal, and other types of *sambal* [59]. *Sambal terasi,* as seen in **Figure 11(A)**, was made from *cabai merah*, *cabai rawit*, *terasi* (fermented shrimp), onion, garlic, salt, and sometimes tomato. *Sambal roa* from Manado, North Sulawesi, was made from *Capsicum* and smoked *roa* fish*,* which can be found abundantly in some particular areas. *Sambal tempoyak* from southern Sumatra was mainly made from *Capsicum* and *tempoyak*, a fermented durian. Other examples of *sambal* variants are mango *sambal*, *andaliman sambal*, *matah sambal*, various kinds of fish

*Common cabai processing product in Indonesia. (A) Sambal terasi, (B) cabai sauce, (C) cabai powder.*

Cabai *as an inseparable ingredient in Indonesian cuisines. (A)* Cabai *slices are mixed as ingredient in daily cuisine, (B)* Sambal *and* cabai sauce *in meat balls cuisine, (C)* Cumi balado *(calamari* balado*) as an example of* balado *dish, (D)* Rendang, *Indonesian famous spicy cuisine with* cabai *as one of essential ingredient.*

*Cabai* sauce or "saus cabai," as seen in **Figure 11(B)**, is described as a sauce made from *Capsicum* sp. as the main ingredient and processed with or without the addition of other legitimate food additives [60]. *Saus cabai* is usually made from *cabai*, salt, onion, and garlic, with the addition of cornstarch as a thickening and binding agent [61]. The ingredients are sorted and washed, and then, *cabai* is steamed, mixed, and grounded with other ingredients. Cornstarch solution is added, and the mixture is cooked. Acidity regulators and preservative agents are added and mixed before *saus cabai* are packed and stored [61]. The flavor of *saus cabai* varies from sweet to spicy, but its pungency level is usually lower than *sambal*.
