The Taste of Lombok | Our Salt, Pepper & Chili

There are three things you’ll always find on every table at our Restaurants and in truth, they tell you everything about Lombok.
Salt. Pepper. Chili. Simple? Perhaps. But on our island, simplicity often hides the extraordinary.

Each grain of salt, each peppercorn, each flake of chili we use at Flavors carries a story; of sea breeze and volcanic soil, of sun-dried patience and local pride. As someone who has spent years tasting Lombok from every angle the food, the land, the people — I’ve come to see these three ingredients as the island’s quiet ambassadors.

Lombok Rock Salt

On the island’s eastern coast, near Pujut, families have been gathering sea salt for centuries. No machines, no shortcuts. Just shallow pans, tropical heat, and time.
As the sun evaporates the seawater, glistening crystals begin to form, harvested by hand at dawn. The result is a salt that’s pure, mineral-rich, and slightly sweet; a reflection of Lombok’s untouched sea.
We use this rock salt to finish grilled seafood, to awaken a dressing, or simply to bring a sparkle to a slice of tomato. It’s the kind of salt that makes you taste the ocean without getting wet.

Lombok Black Pepper

Drive inland, and you’ll smell it before you see it. The scent of drying pepper berries drifting through the villages. Lombok’s black pepper grows in volcanic soil, under the same sun that ripens our mangoes and coconuts.
Picked when green, dried until black, each peppercorn is small but mighty; bold, slightly smoky, and full of warmth. It’s the quiet backbone of our Wagyu grills and sambal sauces, lending depth and balance to everything it touches.
When guests ask me what makes Lombok’s pepper special, I tell them; ‘ … It’s not just the soil, it’s the soul …’.

Lombok Chili

And then there’s chili. Fiery, fearless, unmistakably Lombok.
We grow several varieties here; the tiny Cabai Rawit that lights up the tongue, and the elegant Cabai Keriting, long and twisted, with a heat that lingers politely before saying goodbye.
Our chili is sun-dried, hand-ground, and blended into our signature Sambal Lombok, a staple at every table. It’s not just about spice; it’s about spirit.

A Taste to Take Home

‘ … Get some souvenirs of your travels, or how will you ever prove it wasn’t all a dream …?’

Anja has created our TLLH® Gift Hampers so you can take a little of our island home with you. Each hamper is filled with freshly ground Lombok salt, pepper, and chili — beautifully jarred, sustainably made, and designed for those who believe good taste should travel.

Hamper 1 – IDR 390K++

• Lombok Rock Salt – Glass Jar 215g
• Fresh Lombok Ground Chili – Glass Jar 175g
• Fresh Lombok Ground Pepper – Glass Jar 190g
• Signature Set of LS–LC–LP Dispensers with Underliner*
*Handcrafted by local artisans from the villages around The Lombok Lodge
HAMPER 1

Hamper 2 – IDR 575K++

Includes Hamper 1 + Lombok Trigona Honey – Glass Jar 250g
HAMPER 2

Hamper 3 – IDR 645K++

Includes Hamper 2 + Lombok Matcha (Moringa) – Glass Jar 160g
HAMPER 3

Each product is #MadeToOrder, 100% fresh, and 100% organic — a celebration of Lombok’s pure flavors and the hands that create them.

The Bagussekali Hotel Collection

Discover The Lombok Lodge Collection — thelomboklodgelive.com/sc/shop
Little gifts, with lots of love, from our beautiful island.
Each product is crafted by local artisans; women and men who live just a few villages away. Together, we’ve built a small but meaningful network where creativity meets community, and where every purchase supports a better life.

“After all, one cannot think well, love well, sleep well, if one has not dined well.” – Virginia Woolf

Ben Olaerts

I’m Ben Olaerts, Co-Founder and Owner of The Lombok Lodge Hospitality® together with my wife, Anja. For over 15 years, I have been privileged to welcome travellers from around the world and to share the magic of Lombok and the Gili Islands with them.

Contact Ben Olaerts