A recipe for a very good homemade JAMU

Jamu Kunyit: Traditional Javanese Turmeric Tonic

What You're Making

Jamu is Indonesia's ancient herbal medicine tradition, passed down through generations of herbalists - predominantly women - who prepare and sell these healing tonics fresh each day. Jamu kunyit (turmeric jamu) is perhaps the most beloved variety: a vibrant golden drink that's earthy, tangy, and subtly sweet, taken for its anti-inflammatory properties, digestive support, and general wellness benefits.

In Yogyakarta, we watched jamu makers work with remarkable speed and rhythm, crushing fresh roots on traditional stone grinders, balancing flavours by instinct, and serving the bright yellow liquid in small glasses to a steady stream of customers. This isn't a subtle wellness shot - it's bold, powerful, and unapologetically medicinal. You take it quickly, then chase it with a bite of something sweet. I joined them in the grinding and the making for a day.  It was hard being 6ft tall and sitting there, clumsy and awkward.... but what an honour to be that amongst them. 

Ingredients

• 200g fresh turmeric root, scrubbed clean
• 50g fresh ginger root, scrubbed clean
• 50g fresh galangal (if available, otherwise increase ginger)
• 100g tamarind pulp (or 3 tablespoons tamarind concentrate)
• 150g palm sugar or coconut sugar (adjust to taste)
• 1-2g black peppercorns
• 1 litre water
• Juice of 2 limes (or 1 lemon)
• ½ teaspoon sea salt
• Optional: ½ teaspoon freshly ground black pepper (enhances turmeric absorption)
• Optional: 1-2 pandan leaves (for subtle fragrance)

Equipment

• High-powered blender or food processor
• Large pot
• Fine-mesh strainer or cheesecloth
• Glass bottles for storage

Method

Prepare the roots: Scrub the turmeric, ginger, and galangal thoroughly under running water - you don't need to peel them if they're organic and well-cleaned. The skins contain beneficial compounds and add earthy depth. Chop roughly into chunks small enough for your blender to handle. Fair warning: turmeric stains everything it touches. Wear gloves or embrace yellow-stained hands for a day.

Prepare the tamarind: If using tamarind pulp, pour 250ml of hot water over it and let it soak for 10 minutes. Squeeze and massage the pulp to release the sour, fruity essence into the water. Strain through a sieve, pressing to extract all the liquid. Discard the seeds and fibres. If using tamarind concentrate, simply mix it with 250ml of water.

Blend the roots: Place your chopped turmeric, ginger, and galangal in the blender with 500ml of fresh water. Blend on high speed until you have a completely smooth, bright orange-yellow liquid. Don't rush this step - the finer the blend, the more flavour and medicinal compounds you'll extract.

Simmer the jamu: Pour the blended root mixture into your pot, add the remaining 250ml of water, the tamarind liquid, palm sugar, salt, and pandan leaves if using. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes. This cooking process mellows the raw sharpness of the ginger, deepens the turmeric's earthy sweetness, and allows all the flavours to marry. The kitchen will smell incredible - warming, spicy, and slightly medicinal.

Strain thoroughly: Line your strainer with cheesecloth or a clean tea towel and position it over a large bowl or jug. Pour the hot jamu through in batches, pressing gently to extract every drop of liquid. You'll be left with a fibrous pulp - this can go to compost, (or a fire tonic).  Traditional jamu makers squeeze this pulp forcefully to extract every precious bit of juice, wringing the cloth until their hands are stained deep yellow. I often add this pulp in a fire tonic. 

Add the lime juice: Once the jamu has cooled slightly, stir through the fresh lime juice. This brightening addition cuts through the earthiness and adds a fresh, sharp note that makes the drink more alive and drinkable. Taste and adjust - you want a balance of earthy, sweet, sour, and slightly salty.

Bottle and store: Pour your jamu into clean glass bottles. It will keep refrigerated for 4-5 days, though the flavour is most vibrant in the first two days. The turmeric may settle, so shake well before serving.

How to Drink Jamu

Serve jamu kunyit at room temperature or slightly chilled in small glasses - about 100ml is a standard serving. In Indonesia, it's taken first thing in the morning on an empty stomach, or before meals to aid digestion. The traditional method is to drink it down in one or two gulps, not sip it slowly. It's strong and medicinal - meant to be taken with purpose, not savoured like a beverage. Ok though - I do often add ice and water it down and savour it - OR in winter I add some honey and boiling water to it. 

Some people follow it with a bite of palm sugar or a piece of fruit to cleanse the palate. I like the lingering earthy, bitter-sweet aftertaste actually. 

What We Learned in Java

The jamu makers we met in Yogyakarta weren't working from written recipes - they knew the proportions by feel. Each maker had her own signature balance, passed down from mother or grandmother. Some preferred theirs sweeter, others more aggressively ginger-forward.

They grated their roots on volcanic stone slabs, working the rhizomes back and forth until they released their oils and juices, sometimes adding just a splash of water to help the grinding. The process was meditative, rhythmic, and efficient. 

They also shared a deep knowledge of each ingredient's properties: turmeric for inflammation and skin health, ginger for circulation and nausea, tamarind for digestion and as a gentle laxative, palm sugar for energy and to make the medicine palatable.

Variations

Jamu Beras Kencur: Replace half the turmeric with fresh kencur (aromatic ginger/sand ginger) and add 2 tablespoons of ground toasted rice for body and a subtle nutty flavour.

Extra Strength: Double the turmeric and add ½ teaspoon of freshly ground black pepper - the piperine in black pepper increases turmeric absorption dramatically.

Honey Jamu: Replace palm sugar with raw honey, added after the mixture has cooled below 40°C to preserve honey's beneficial enzymes.

Lemongrass Addition: Add 2-3 bruised lemongrass stalks during simmering for a bright, citrusy note.

Notes on Ingredients

Fresh vs. Dried: Fresh roots are non-negotiable for authentic jamu. Dried turmeric powder doesn't have the same vibrant flavour or vital essence. If you absolutely can't access fresh turmeric, use 2 tablespoons of high-quality powder, but know that the result will be a different drink.

Turmeric Staining: Turmeric's curcumin stains tenaciously. Coconut oil can help remove it from skin. For surfaces and blenders, a paste of baking soda and water works well. Sunlight also helps fade turmeric stains naturally.

Palm Sugar: This unrefined sugar from coconut or palm sap has a complex, caramel-like sweetness that white sugar can't replicate. Look for it in Asian grocers - it's worth seeking out.

The beauty of making jamu at home is connecting with a practice that spans centuries and cultures. Each batch is a small ritual of self-care, a moment of intention toward wellness that's both ancient and entirely relevant.