Jamu (or the old spelling: Djamoe) is an Indonesian traditional cure-all elixir made of natural ingredients, like parts of plants such as roots, bark, flowers, seeds, leaves and fruits, and also materials acquired from animals, such as honey, royal jelly, milk and ayam kampung eggs.
Jamu is claimed to have originated in the Mataram Kingdom era, some 1300 years ago, from the discovery of some ancient stones in Central Java used to make Jamu.
One of its signature is the ‘mbok’ or the old lady carrying big basket of jamu strapped on her back, or ‘Mbok Jamu’. Jamu was not so popular in the modern era, since the price were low, and the technique is traditional, jamu was commonly used as alternative when phisician’s medicine didn’t work.
But now, as the organics and healthy are in trend, Jamu is back in demand.
Jamu nowadays is still made with natural ingredients, but with more hygenic tools and process. Its packaging and branding is more appealing to all level of society.
One of the brand preserving this old Indonesian heritage is Suwe Ora Jamu. Together with Paon Doeloe (Taman Bhagawan’s restaurant) creating Paon Jamu, for Bali jamu lovers to have a taste of mother nature’s cure-all elixir 🙂
Visit Paon Doeloe for its Jamu products and other traditional dishes, in a traditional restaurant, located right by the sea in Taman Bhagawan.
