Indonesian cuisine
In Indonesian cuisine there are many variations of bumbu spice mixtures, varying based on individual recipes and regional cuisine traditions. For example, Balinese cuisine includes "basa genep" bumbu, while Minang cuisine includes "pemasak" bumbu. However, there are four generic basic bumbu generally recognized in broader Indonesian cuisine and identified by color. These generally consist of a mixture of spices stir-fried in coconut oil, which can be used fresh or stored under refrigeration for later use.