Monica Hartanti

Indonesia, known as the land of spices, is located in East Asia which is a strategic position that connects East Asia, South Asia, the Middle East to Europe. Spices are not only used as a food flavoring, but also benefit health. In China, there are 5 spices that are believed by Chinese people to be related to the 5 main elements (五行; wǔxíng), namely: metal, wood, water, fire and earth. These five spices produce five main flavors, namely: sweet, sour, bitter, spicy, and salty; which is a balance of the taste of Chinese cuisine that will bring balance to the body. A deficiency or excess of any of these elements can lead to disease. The five spices consist of Pekak (八角; Bajiao; Star Anise), Clove (丁香; Dingxiang; Clove), Cinnamon (肉桂; Rougui; Chinese Cinnamon), Andaliman (花椒; Huajiao; Sichuan pepper), Anise (小 茴香; Xiaohuixiang; Fennel seeds). The unique form of these five spices will be distilled and applied in a series of ceramic plates in a more modern and simple style. Through this work of art, it is hoped that it can be a reminder of the balance of the body through the consumption of five spices in Asian cooking culture.