Jamu: From Local Herbs to Distinctive Traditional Drinks
- 28 Sep 2026 20:03 WIB
- Voice of Indonesia
RRI.CO.ID, Jakarta - Traditional jamu combines natural herbs and spices into distinctive drinks with varied flavors and aromas. Kunyit asam, beras kencur, and pahitan are among the familiar varieties enjoyed in Indonesian communities.
Jamu developed through generations of traditional knowledge, particularly in Java. Its preparation is also associated with ancient royal court traditions and the use of locally available plants.
Each jamu variety uses different combinations of herbs, spices, and other natural ingredients. These combinations create unique tastes, ranging from sweet and sour flavors to stronger bitter notes.
Kunyit asam blends turmeric and tamarind to create a notable balance of earthy and sour flavors. Turmeric gives the drink its characteristic yellow color, while tamarind contributes its refreshing sour taste.
Beras kencur fuses rice and kencur, an aromatic rhizome commonly used in Indonesian cooking and traditional drinks. The combination produces a fragrant flavor with a characteristic sweet and warmly peppery taste.
Pahitan stands out for its distinctly bitter flavor compared with other popular jamu varieties. The drink is prepared using bitter-tasting herbal ingredients and represents another traditional approach to combining plants into beverages.
Traditional jamu recipes also carry symbolic meanings connected with different stages of life. These interpretations add cultural context to drinks that are prepared from everyday herbs and spices.
The preparation of jamu traditionally involves processing fresh ingredients through methods passed down through generations. Turmeric, ginger, kencur, tamarind, rice, and other locally available plants are among the ingredients commonly associated with these drinks.
Today, jamu can be enjoyed in traditional markets, local food establishments, herbal drink stalls, and modern culinary settings. Its varied ingredients and preparation methods continue to introduce special Indonesian flavors to both local communities and visitors.
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