Kulit papeda

Pterophylla fraxinea

spice

Bark that flavours dishes and colours them red, notably sago; it is kept dried.

Origin

Moluccas (Ambon, Bacan, Seram)

Season (United States)

all year round

Preparation

A piece of dried bark simmers in the dish or porridge, then is removed; it is not eaten.

Did you know?

Its name comes from papeda, the sago porridge of the Moluccas.