Page 52 - EBOOK_Jamu: The Ancient Indonesian Art of Herbal Healing

More problems may arise for the jamu novice with the simplification of

common names in Indonesia. For example, the ingredients manis jangan, kayu
manis and kayu legi all translate into English as ‘sweet wood’ but each is
different botanically. Kayu manis (cinnamomum zeylanicum) and manis jangan
(cinnamomum burmanii) are respectively the Indonesian and Javanese names for
the sweet-tasting wood we know in the West as cinnamon: both are used in jamu.
However, kayu legi is Javanese for a sweet bark that has no flavour, is brown
outside, white in the centre and is used for general cooking (Chinese liquorice;
glycyrrhiza glabra).

Fresh Jamu

Many Indonesians will drink jamu only in the form of finely chopped herbs, or
powder mixed with water, because these are deemed closest to the natural herbal

state and therefore more effective. For these adepts, traditional medicine in a
pre-packed, ready-to-swallow form holds no attraction. They put up with the
inconvenience of making these mixtures and accept their often bitter, unpalatable
taste. The reluctant jamu taker will find that adding a pinch of salt to the glass
lessens the shock to the tastebuds. A slice of lemon or a little honey is also
recommended. Sieving the jamu through muslin gets rid of the indigestible,
floating remains. A seasoned jamu drinker will down a glass in one, which
reduces exposure to the, frankly, often disgusting taste. Eating a piece of fruit,