Sunti Acid is a kind of typical Aceh herbs made from wuluh starfruit dried and given salt and dried sun dried many times so that dry.Setelah drying process is done sunti acid can be stored lama.Biasanya kitchen spice is used to cook typical foods such as Aceh Keumamah.Sunti sunti commonly used for cooking spicy sauce, curry, and also for sour or sambal.
When it comes to the origins of sunti acid, almost no one knows the history of how sunti acids become part of the culinary world of aceh people, from east to west aceh and highland gayo, sunti acid is known as a natural element to give flavor or create a different flavor from a tree konon.Konon, because the existence of sunti acid in the life of society is very useful for the nation of Europe as the nation of the archipelago of the archipelago, especially spices are also eyeing food spices derived from this dried wuluh starfruit.
Indeed, the traditional aceh community that used natural harvesting products including wuluh belimbing that grow wild and seasonal fruits are collected and dried by salted. After dried starfruit will shrivel and blacken and usually stored for long time. Because of its benefits, now sunti acid is well known throughout the archipelago , popularization of sunti acid can not be separated from the spread of Aceh citizens to various regions that always carry the secret of culinary heritage indatu aceh sunti acid.
In addition to the process of making relatively easy and very simple and fruit belimbing wuluh is easy to find in Indonesia, making sunti acid often practiced aceh citizens where they are. Slowly sunti acid will become the culinary spice of the archipelago with the increasingly more evenly distributed throughout the island of Indonesia.