kemangi
Cultural layer
Indonesian Regional Food and Cookery, 1999 edition (Sri Owen, 1999)
Novi Safriani, Fransiska Zakaria Rungkat, Nancy Dewi Yuliana and Endang Prangdimurti, Immunomodulatory and Antioxidant Activities of Select Indonesian Vegetables, Herbs, and Spices on Human Lymphocytes (International Journal of Food Science, 2021)
Ocimum × africanum Lour. (Plants of the World Online, Royal Botanic Gardens Kew, accessed 2026-10-04)
Yen Yen Sally Rahayu, Wawan Sujarwo, Arifin Surya Dwipa Irsyam, Angga Dwiartama and Dian Rosleine, Exploring unconventional food plants used by local communities in a rural area of West Java, Indonesia (Journal of Ethnobiology and Ethnomedicine, 2024)
Indonesian Regional Food and Cookery (Sri Owen, 1994)
Route
PendingThe routes are written. They are not yet mapped.
This entry's cultural layer already names where it came from and how it moved. What it does not yet carry is that movement as structure: ordered waypoints with real coordinates, and a mechanism on each leg. Until it does, the layer stays an empty slot rather than a drawn line, because a map built from prose would be a guess with a projection under it.
1 of 409 entries carries a mapped route · nutmeg is the prototype
- Waypoints
Ordered places, each with its kind
- Coordinates
Real positions, with the gazetteer they came from
- Segments
From, to, and the mechanism that moved it
- Confidence
Documented, attributed or contested
- Summary
What the route argues, in a sentence
Names · co-equal, marked by how each one travelled
FoodwayPresent as a living food culture.
No names recorded.
Connections
8 bonds · 8 sourcedLalapan, raw leaves beside the sambal.
Karedok, the Sundanese raw salad, kemangi through it and bird chillies in the dressing.
Searched in Sri Owen, Indonesian Regional Food and Cookery, 1999 edition, pages 160 and 161, karedok: kemangi, which most Sundanese cooks use plenty of, with bird chillies, kencur and shrimp paste.
Karedok, the Sundanese raw salad, kemangi through it and garlic in the dressing.
Searched in Sri Owen, Indonesian Regional Food and Cookery, 1999 edition, page 161, karedok: kemangi with garlic in the dressing.
Pangek, West Sumatran fish simmered in coconut milk with lemon grass and kemangi.
Searched in Sri Owen, Indonesian Regional Food and Cookery, 1999 edition, pages 52 and 53, pangek, Owen's Sumatran grandmother's fish: two stems of lemon grass and a handful or more of kemangi.
Pepes ikan, steamed in a banana-leaf parcel.
Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place. Witness means the pairing is the place's own and the reference documenting it was written from outside.
The score is cultural weight: how central a pairing is in the tradition that documents it. It is not a prediction of how two materials behave in a formulation and not a measure of chemical affinity. The scale is ordinal, because centrality is a judgement rather than a measurement: 1.0 where the pair is the dish, 0.9 a fixed named form, 0.8 a canonical dish, 0.7 recurrent across many dishes, 0.6 common, 0.5 attested, 0.4 marginal or compound-led.
Each score is set against a named dish and carries that dish in its note. Where a score has not been examined it says so, because an inherited figure and a researched one should not look alike.
The dish is named by a reader who knows the cuisine and cites a source appropriate to it. It has not yet been confirmed inside that source page by page, so a note records what supports a score rather than what has been checked in the book.
Studio Culinar-E, "kemangi", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/kemangi
/archive/kemangi
Bonds are tiered by source, origin-tradition references first.