Jámu

Jámu is a term for traditional Indonesian herbal medicine and tonics, prepared from natural plant materials such as roots, bark, leaves, and seeds. Jámu varieties are used for general wellness, digestive issues, vitality, and minor ailments. It encompasses a wide range of recipes rather than a single standardized medicine, reflecting regional plant knowledge and preferences.

Historically widespread across the Indonesian archipelago, júmú has long been part of households and community healing. It is commonly associated with traditional healers and practitioners, sometimes referred to as dukun jamú or tukang jamú, and with markets and street vendors where blended preparations are sold fresh or bottled. Jámu blends are highly localized, with families passing recipes through generations.

Preparation typically involves infusing or decocting plant material in hot water, sometimes pounding ingredients into pastes or combining powders with liquids such as water or coconut milk. Common ingredients include kunyit (turmeric), jahe (ginger), temu kunci (fingerroot), temulawak (curcuma xanthorrhiza), and sambiloto (Andrographis paniculata); other herbs, lemongrass, pandan, or tamarind may be added to balance flavor. Sweeteners like palm sugar or honey are sometimes used. Jámu is often sold as fresh mixtures, dried powders, or prepackaged bottles.

Regulation and safety are handled in Indonesia by the national food and drug authority (BPOM). While many jamú products are traditional and considered safe when produced properly, concerns about quality, contamination, and adulteration exist in some products. Consumers are advised to obtain jamú from reputable sources and to consult healthcare providers when pregnant, nursing, or taking prescription medications, since some blends can interact with medicines or have contraindications.