jamu

Hello eKa CIRCLE

Indonesia is home to many healing traditions using herbs, massage and many natural products. When ancient kingdoms ruled the royalty had healers that had secret knowledge using many herbs, fruit and flowers. Not dissimilar to ayurvedic practises; yet these recipes are only found in Indonesia.

These traditions were for centuries largely held by families that passed the knowledge down for generations. Many healing rituals are practised body scrubs, wraps, concoctions for the face and the body. Today I am focussing on a herbal drink (one of many) that is popular right through most of Indonesia.

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Even to this day you will see that many women still sell traditional jamu, carrying bottles of their brew on their backs in a basket tied with a traditional sarong. Traditionally jamu is from central java as that is where the palace or kraton is located. Today it is enjoyed in many of Indonesia’s regions. There are many different types of jamu (herbal tonic drinks) for many different ailments. The one I am sharing today is a version of one of the most popular. The secret ingredient is kunyit or turmeric.

In java the women would grind the spices using large pestle and mortars made from volcanic stone. To make it a little simpler for those of us in a kitchen I have suggested using a high powered blender. Be aware though that turmeric stains whatever it touches.

Turmeric is an incredible natural anti-inflammatory; it is literal liquid gold when blended.

Let me know if you try these herbal remedies they are so easy to make and yet so beneficial to your health and well-being. You wont regret introducing this ancient tradition to your daily practise.

love & light

M + E

Jamu Kunyit Recipe

100g fresh turmeric

300g fresh ginger

2 Tbsp dried tamarind

1 young stem of lemongrass, trimmed and roughly chopped (optional)

1 tsp black pepper

1 tsp ground cinnamon

pinch ground nutmeg

3-5 lemons or limes, peeled

honey to taste

1 litre water

Wash and scrub the turmeric and ginger until clean. Soak the dried tamarind in 1 cup of boiling water, leave to sit a while to soften the fruit then strain the seeds out through a sieve.

Blend all of the ingredients together in a high powered blender then strain through a very fine sieve. Store in the fridge for a few days if needed. Jamu is always best consumed while fresh. Keeps for about one week in the fridge.

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Another “Nori” inspired version for an immunity blood booster I shall call HOT stuff… adding some cayenne to this version tastes great and has so many extra benefits, it provides beneficial plant compounds. Cayenne peppers are fantastic sources of antioxidants and other plant compounds that also:

Protect our cells
Protects your heart
Improves digestion
Reduces high blood pressure
Maintain a healthy weight
Anti Inflammatory
Raises metabolism
Eases pain and clears congestion

HOT Jamu

200g fresh ginger

3 tsp dried turmeric powder

1/2 tsp black peppercorns

1/2 tsp cayenne pepper

1/2 tsp ground cinnamon

2 tbsp honey

2 tbsp tamarind paste

1 litre filtered water

Wash and scrub the turmeric and ginger until clean. Soak the dried tamarind in 1 cup of boiling water, leave to sit a while to soften the fruit then strain the seeds out through a sieve.

Blend all of the ingredients together in a high powered blender then strain through a very fine sieve (if it needs this). Store in the fridge for a few days if needed. Jamu is always best consumed while fresh. Keeps about a week in the fridge.