As an Ayurvedic Practitioner, I love preparing seasonal Jamu for my clients and family members. The first time I drank Jamu Juice was when I was in Bali celebrating my 21st birthday, that was 22 years ago! I loved the spicy tangly taste of turmeric and ginger – both refreshing in the heat and warming in the cooler evenings. What is Jamu? Jamu (formerly Djamu) is traditional folk medicine of Indonesia. A few of the most common herbs in Jamu and their uses:
- Turmeric = for inflammation and detoxifying,
- Galangal = healing sore throat as well as strengthening throat chakra,
- Ginger = great for immune, circulation, morning sickness and sore joints.
- Lemongrass = for clarity and focus as well immunity,
- Tamarind = beautifies the skin.
My recipe for a dry jamu which I drink as a herbal infusion consists of:
- Equal amounts part of dried ginger, turmeric, black pepper
- Equal amount part of powdered galangal and lime
- one part schisandra-berry
- juice of half a lemon
- mixed well in 250ml glass of hot water
Jamu jaju will cleanse the ama(toxin) from the IG tract, it will promote digestion of fats, as well as detox the liver. This particular Jamu jaju combination works on all major tissues and contains the 5 elements on Ayurveda. Resource- Jamu: The Ancient Indonesian Art of Herbal Healing