{"id":265216,"date":"2026-02-03T08:40:10","date_gmt":"2026-02-03T08:40:10","guid":{"rendered":"https:\/\/www.newsbeep.com\/nz\/265216\/"},"modified":"2026-02-03T08:40:10","modified_gmt":"2026-02-03T08:40:10","slug":"jamu-is-an-ancient-indonesian-tonic-with-turmeric-and-ginger","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/nz\/265216\/","title":{"rendered":"Jamu is an Ancient Indonesian Tonic With Turmeric and Ginger"},"content":{"rendered":"

Indonesians swear by jamu. Families have their own recipes carried on from one generation to the next. Spices, roots, and herbs such as turmeric, ginger, and tamarind are traditionally ground into a thick slurry with a mortar and pestle, then consumed as either a shot, warm drink, or a chilled refresher.\u00a0\n<\/p>\n

Jamu experienced a resurgence in Indonesia during the pandemic, as more people turned to food and drink that offered health benefits. It can now be found across the country, and jamu caf\u00e9s, like Acaraki<\/a> and Suwe Ora Jamu<\/a>, opened by young artisans and entrepreneurs, have popped up across Indonesia. And the St. Regis Bali Bar<\/a> has a cocktail loosely based on jamu, fortified by Beefeater gin.\u00a0\n<\/p>\n

Stateside, there is also a small yet growing jamu community brewing. Once feared too bitter and salty, some Indonesian-Americans have started to embrace their childhood drink.\n<\/p>\n

Shanley Alya Suganda is a third-generation jamu maker and founder of Djamu<\/a>, a New York City-based company launched in 2021 to preserve the traditions of the herbal tonic. At\u00a0Wayan Restaurant <\/a>in New York City, Indonesian cuisine melds with French, with a jamu drink featured. Indonesian companies like Jamulogy<\/a> have started to sell jamu in the U.S. And juice bars like Puree Juice Bar<\/a> in Bethesda, Maryland, have loyal fans who come for cold-pressed jamu.\u00a0\n<\/p>\n

What is Jamu? <\/p>\n

Jamu is as Indonesian as nasi goreng<\/a> (Javanese fried rice) and gado-gado (salad with peanut sauce). Yet outside of the country, the ancient tincture is not widely known.\u00a0\n<\/p>\n

Jamu is believed to have originated more than 1,300 years ago, created in the royal court as an elixir for longevity. Since then, it has continued to fuel Indonesians as a natural pick-me-up, remedy against ailments, and immune system booster. To many Indonesians, jamu is more than a drink. It\u2019s a cultural, historical and spiritual homage to their country\u2019s heritage and traditions.\n<\/p>\n

\u201cJamu is much more than a simple beverage,\u201d says Ibu Lilik, a third-generation herbalist who has performed jamu rituals at The Laguna Resort and Spa<\/a> in Nusa Dua, Bali for more than 30 years. \u201cIt is a reflection of Indonesia\u2019s rich heritage, a tonic passed down through generations, crafted from the island\u2019s abundant natural resources.\u201d\u00a0\n<\/p>\n

Ibu Lilik, a third-generation herbalist<\/p>\n

\u201cJamu is much more than a simple beverage. It is a reflection of Indonesia\u2019s rich heritage, a tonic passed down through generations, crafted from the island\u2019s abundant natural resources.\u201d\u00a0<\/p>\n

\u2014 Ibu Lilik, a third-generation herbalist<\/p>\n

Lilik says jamu is not only celebrated for its healing properties but also the way that it connects people to the land. \u201cIngredients like turmeric, ginger, tamarind, and lemongrass are the foundations of most jamu recipes and are known for their anti-inflammatory, digestive, and rejuvenating qualities, all of which contribute to the holistic approach to wellness that jamu promotes,\u201d she says\n<\/p>\n

Jamu is considered a cure-all in Indonesia, akin to chicken soup for Americans.\u00a0\n<\/p>\n

\u201cGrowing up, my mom always made me drink jamu, especially kunyit asam (turmeric and honey) or beras kencur (rice and galangal),\u201d says Ochi Latjuba, co-owner of Wayan. \u201cWhenever I was about to get sick, Mom would insist it would boost my immune system. Those moments with jamu are a nostalgic part of my childhood, deeply connected to my mom\u2019s care and wisdom,\u201d she says.\n<\/p>\n

Lilik admits that jamu can be an acquired taste.\u00a0\n<\/p>\n

“At first, I didn\u2019t like its strong, earthy smell,\u201d she says. \u201cBut at the same time, the aroma of freshly ground turmeric and ginger filling the air, as well as the rhythmic motion of my grandmother and mom grinding the spices together, was special for me as a child. It made me feel loved.\u201d\u00a0\n<\/p>\n

Restu Ariyadi \/ Getty Images<\/p>\n

The spicy and sometimes bitter tonic can be polarizing. Many Indonesians fought against their parents when forced to consume it as kids.\n<\/p>\n

\u201cIt isn\u2019t the kind of drink you\u2019d look forward to,\u201d says Suganda. \u201c[It\u2019s] bitter, earthy, and with a texture that made it hard to swallow. I can still remember holding my nose as I drank it, dreading every sip.\u201d\u00a0\n<\/p>\n

Suganda, founder of Djamu<\/a>, first started to make jamu for friends and family.\n<\/p>\n

\u201cI wondered why jamu, something so powerful and beneficial, had to taste so awful,\u201d she says. \u201cIt was more of a punishment than a cure. That thought stayed with me, and over time, it grew into a personal mission: to make jamu that\u2019s not only good for you but also enjoyable to drink.\u00a0\n<\/p>\n

\u201cNow, looking back, I see those moments not just as lessons in resilience, but as inspiration to reimagine jamu, keeping its potency while crafting flavors that invite people in, rather than scare them away.\u201d\u00a0\n<\/p>\n

Jamu in the U.S. <\/p>\n

\u201cWhile a dedicated jamu community in the U.S. is still emerging, the increasing availability of jamu products indicates a growing awareness and appreciation for this unique aspect of Indonesian wellness culture,\u201d says Suganda. \u201cAt Djamu, we\u2019ve been testing our products in New York for the past three-and-a-half years. And the response has been amazing. Our customers love the health benefits and authentic flavors, and we\u2019ve received incredible feedback,\u201d she says.\u00a0\n<\/p>\n

The signature jamu by Djamu is named Always Sunny, which contains fresh turmeric, ginger roots, tamarind, lemon, and monk fruit.\n<\/p>\n

\u201cOur tonics are made with 100% organic ingredients, and we\u2019ve recently transitioned to a hot-fill process for shelf stability,\u201d says Suganda.\n<\/p>\n

In Maryland, Puree Juice Bar cold-presses only fresh ingredients to avoid the gritty taste that other brands have that use dry powders to prolong shelf life.\u00a0\n<\/p>\n

\u201cOur jamu is made with cold-pressed ginger, cold-pressed turmeric, cold-pressed lemon, local honey and filtered water,\u201d says its founder, Amy Waldam.\u00a0\n<\/p>\n

Waldman created her jamu during the pandemic. \u201cIt is perfect cold, or gently heated to be enjoyed as a delicious tea. It is a delicious elixir that keeps you healthy and is a great start to the day. It\u2019s better than coffee,\u201d she says.\n<\/p>\n

Jamu’s legacy <\/p>\n

It\u2019s said that there are more than 15,000 recipes for jamu, almost one for every Indonesian island.\u00a0\n<\/p>\n

\u201cOne twist from my family\u2019s secret recipe is the addition of orange juice, which is not generally incorporated into a jamu, but refreshing for our guests at the hotel,\u201d says Lilik. \u201cMy recipe blends a mixture of cloves, anise stars, mint leaves, brown sugar, lime juice, and honey. Once infused, it is mixed with freshly squeezed orange juice, creating a bright, invigorating drink that offers a perfect balance of flavors.\u00a0\n<\/p>\n

\u201cJamu is not just a tonic for the body, it\u2019s a tonic for the soul,\u201d she says. \u201cThe ingredients are chosen with intention, each one playing its part in restoring harmony within the body and the world around us. I hope everyone who drinks it, tastes of Indonesia’s heritage, culture and rich legacy with every sip.\u201d\u00a0\n<\/p>\n