Black pepper, as among the _Maláyus_, is scarcely ever used, on account of its supposed heating quality. The most common seasoning employed to give a relish to their insipid food, is the _lombok_; triturated with salt, it is called _sámbel_, both by the _Maláyus_ and Javans, and this condiment is indispensable and universal. It is of different kinds, according to the substances added to increase or diversify its strength or pungency; the most common addition is _trási_, denominated by the _Maláyus, bláchang_. The name _lálab_ is given to various leaves and kernels, mostly eaten raw with rice and _sámbel_: many of these substances possess a pungency and odour intolerable to Europeans. If several vegetables are mixed together, and prepared by boiling, they constitute what is called _jang'an_, or greens for the table, of which there are several distinctions. The various legumes are of great importance in the diet of the natives. _Padomóro_, _pin'dang_, and _semúr_, are dishes to which the flesh of the buffalo or fowls is added, and which resemble the Indian curry. _Rújak_ is prepared from unripe mangos and other fruits, which, being grated, receive the addition of capsicum and other spices, and thus constitutes a favourite dish with the natives, though very disagreeable to Europeans. The Chinese prepare from the _gédelé_ a species of soy, somewhat inferior to that brought from Japan. The _káchang-iju_ is highly useful as a general article of diet, and is a good substitute for various legumes, which form the common nourishment of the continental Indians: it contains much farinaceous matter. _Trási_ or _bláchang_ is prepared in many situations along the northern coast, but is mostly required for the consumption of the interior. It is prepared from prawns or shrimps, and extensive fisheries for the purpose are established in many parts of the coast. The shrimps being taken, are strewed with salt, and exposed to the sun till dry; they are then pounded in wooden mortars, dressed, and formed into masses resembling large cheeses: in this state they constitute an article of trade, and are distributed through the country. The putrescent fluid remaining after the expression strongly impregnated with the odour of the shrimps, is evaporated to the consistence of a jelly, and affords a favourite sauce called _pétis_. An inferior kind of _trási_ is prepared from small fish, and, when made into the form of small balls, is called _blények. Trási blúro_ is of a reddish colour, and much esteemed at the native capitals. Another kind of _pétis_ is prepared from the flesh of the buffalo, chiefly in the interior districts.