What is Jamu?
Jamu is Indonesia’s system of traditional herbal medicine used by many for the prevention and treatment of a variety of ailments. Many recipes for Jamu tonics utilise the flora that is indigenous to tropical Indonesia including roots and rhizomes (eg: ginger, galangal, turmeric), flowers (eg: roselle, cloves and butterfly pea), bark (cinnamon, secang), leaves (eg: kaffir lime, lemongrass), and seeds & fruits (eg: peppercorns).
Jamu is said to have originated 1300 years ago in the Javanese Royal Courts, and is still practised today throughout Indonesia.
According to the Old Javanese linguist, the term of “Jamu” came from the two ancient Javanese word abbreviations namely “Djampi” and “Oesodo”. Djampi means healing using medicinal herbs or prayers and ajian-ajian. Meanwhile Oesodo means health. Then, the term of “Jamu” was introduced to the public by a traditional “Healer” or in Indonesian language called Tabib or Dukun.
In ancient times, Jamu was processed by boiling or simmering (boiled jamu). Nowadays, you don’t need to process raw herbs. Jamu has been widely circulated and produced by leading herbal manufacturers with very modern equipment.
Then, herbal medicine is transformed into a more contemporary drink. In some places, herbs are used as beverages that can be served with at least milkshakes or fruit juice in some hangout space. In fact, you can find a cafe that specializes in selling Jamu, but in a more modern design.
Those are the history of Jamu in Indonesia. By knowing Jamu transformation today, this is certainly very good for the sustainability of herbal medicine in Indonesia. No matter what, the heritage of the ancestors must be preserved. So, know your Jamu, craft your own Jamu, and don’t forget to always drink Jamu!
Located at Copper Restaurant Pergola
Workshop is available every Sunday at 4-5 PM
Jamu Workshop is priced at IDR 150.000++ per person for non-staying guests,
and IDR 100.000++ per person for all staying guests.
Limited to 4 people per session