Indonesia is well-known for its diversity of culture, ethnicity, agricultural products and cuisine, including staple food, side dishes, snacks and beverages. This study aims to determine the profile of Indonesian traditional side dishes through the pattern of use between culinary areas, the variety of spices, cooking ingredients and cooking methods. In addition, the pattern of spices in Indonesian beverages, their categories, and the relationship among the uses of the spices are part of interest. The research was conducted by extracting secondary data from the Indonesian Culinary Database in the form of a matrix diagram. The obtained data were tested with Principal Component Analysis (PCA) method with the help of XLSTAT software in order to reduce the magnitude of the observed data dimensions without losing significant information illustrating the actual data. This research concluded that every culinary area had a significant correlation with the specific spice and ingredients and a positive correlation between one spice and another. This information can be a solid basis for product development and an essential strategy for introducing new products to be more readily accepted.