While, broadly speaking, the term jamu refers to any kind of traditional medicine, it is more generally used to describe healing herbal tonics that are popular in Indonesia. Ingredients including herbs,bark, fruit, seeds, honey and leaves are blended together to combat different ailments, with recipes passed down from mother to daughter. The origins of jamu lie on the island of Madura which reputedly has some of the archipeligo’s strongest and most powerful herbs – and it is said that women here can reportedly live to 135 years. Different kinds of jamu are used for different problems, although many are also taken for general well being and health, and are drunk daily. You can still find jamu sellers in the local markets, or driving around with a mobile jamu store on their motorbike.
Jamu kunyit is a popular version, and one that I am drinking every day during my detox. It is made with turmeric, tamarind, lemon and honey and is dark orange in colour, with a very strong earthy taste . Turmeric cleanses the liver gently and naturally and is often used in Ayurvedic medicine as it boosts the creation and production of bile – necessary for breaking down fats and toxins. The compound substance Curcumin aids in treating gallstones.
Recipe Jamu Kunyit
- 5-7 inches turmeric
- 5-7 tamarind
- 2 lemons
- raw honey
- water
1. Peel the turmeric.
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