Abstract
This research aims to describe the meaning of terminologies in relation to spices in traditional dish of Dayak Kerabat. The approach applied in this research was descriptive qualitative. The authors used interview, observation, and document analysis as methods of this study. This research investigated 27 forms of terminologies of spices in traditional dish from 14 types of traditional dish of Dayak Kerabat, 8 kinds of spices in monomorphic terms, 19 types of spices in phrasal terms, 8 kinds of spices with lexical meanings, 19 kinds spices with grammatical meanings and 5 others with cultural meanings. The result of this study produced a supplementary descriptive text entitled “Understanding Turmeric and Its Benefits” which can be used as a lesson topic in Bahasa Indonesia subject of 2013 curriculum.
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