Have you heard of jamu?
I first tried jamu many years ago in Bali.
Normally served after a massage or spa treatment, jamu bring a truly healing finish; moving the massage from great to heavenly.
Growing up in South East Asia (yes, I lived in tropical Malaysia for 17 years), jamu (and its many variations) was to me what warm milk and honey was to you – a pick-me-up, cure-all kind of drink.
You can drink it with the onset of a cold.
When having a tummy ache.
When bowels aren’t moving as they should.
When you are cold.
When hot flashes take over.
It’s simple and it only takes a few minutes to make.
Jamu is a traditional herbal drink originating from Java, an Indonesian island. Sold at every market and many street corners, jamu is a true pick-me-up, boosting tonic.
Small but frequent amounts will go a long way to keep a person healthy.
The key healing ingredients are:
Turmeric root (fresh or dried) – anti-inflammatory, anti-carcinogenic, relieves arthritis pain. Can help digestive problems including IBS, h.pylori and stomach ulcers. You can easily get it at your local health store, many of them are selling fresh root now.
Ginger root (fresh or dried) – anti-inflammatory, antispasmodic, stimulates digestion, relieves pain associated with PMS, endometriosis and uterine fibroids. Can lessen hot flashes and night sweats.
Lemon or lime – juice: alkalizing, rejuvenating, uplifting, toning; peel: liver detoxifying, antimicrobial, antiviral.
Honey – antimicrobial, anti-inflammatory, boosts the immune system, high in beneficial enzymes. Most medicinal honey is local (to you) and raw.
Tamarind – it’s optional and not used in this recipe but if you have access to a Mexican or Indian grocery store, add a handful of tamarind paste (without the seeds) and follow the rest of the recipe instructions.
How much to drink?
Do you have a shot glass at home? That’s all you need – about 1.5 ounces, once or twice per day.
When and how to drink it?
It might be a great drink first thing in the morning to prime your digestion for the food you will be eating – by stimulating enzymatic release. But, it can be intense so go slow! If you feel a tummy burn, have it at the end of a meal, or in-between meals. I also love it served with some sparkling water after a meal.
How long does it keep?
I would typically make it for a week’s worth and keep it in the fridge.
- ½ cup sliced dried turmeric (or fresh, if you have access to it)
- ½ cup sliced ginger
- 4 cups filtered water
- 2 tablespoons lime juice
- 1-3 teaspoons honey
- Carbonated mineral water for serving
- Orange slices for serving
- Combine the ginger and turmeric in a blender along with the water. Puree until smooth.
- Add turmeric-ginger mixture to the pot and bring to a simmer. Once it simmers, turn down the heat to the lowest possible and let the mixture simmer for 25 minutes.
- Remove the mixture from the heat and let cool for about 10 minutes before straining it into the jar. Stir in the lime juice and the honey. Adding more honey if you prefer things on the sweeter side. Let the mixture cool completely before storing in the refrigerator.
- To drink as a shot, just add 2-3 tablespoons to a glass and enjoy. To make a spritzer, add 2-3 tablespoons to a large glass along with a few orange slices and ice. Top with carbonated mineral water.
Storage Instructions: The jamu can be stored in the refrigerator for up to two weeks.
Could I use ground turmeric for this? If so, how much would you use?
1 inch fresh turmeric = 1 tablespoon freshly grated turmeric = 1 teaspoon ground turmeric
Hi Magdalena🙋
Thank you sooooo very much for sharinga healthy
Recep.
I enjoy every one,
as well the book COOKING
for HORMONAL BALANCE
Thanks again😊
The email mentioned tamarind. At which stage should I add it & what is the quantity?
I always remove the outer “peel” from ginger and turmeric. Your photo shows the peel left on. Is it necessary to shave off the peel?
Another recipe says leave the peel on. I assume since it’s being slightly cooked and strained at the end anyway it is not necessary to remove it first!
I’ve had this before but the mixture was not heated/cooked on the stove. Is it better to cook it or leave it fresh? Are there additional benefits added by cooking it?
If you use dried herbs, does it still need to be heated?
Mike Adams, heavy metals specialist, says that most tumeric has lead and cadmium. I’m afraid of it yet I know it’s good. What to do?
This looks fantastic ! Curious as to why lime is chosen over lemon? Would subbing lemon alter the desired beneficial effect of the jamu?
~ thank you, jean
Like Shelly, I have had this mixture raw, and was wondering the same, does it need to be heated/cooked?
Is there a benefit to it verses the raw?
I am disappointed you didnt add black pepper to your recipe.But it sounds really yummy.
I thought black pepper is supposed to be used with turmeric to help derive the benefits from it???
I thought for turmeric to be absorbed it needed a fat and pepper?
I accidentally let my mixture boil!!! It changed to a really dark color!! Is it now a waste or can I still use it? I’m letting it simmer now… but I’m not sure if that means anything now since I let it reach a rolling boil☹️
Could you please answer the above questions – they’re really important. Thank you.