Temulawak (Javanese turmeric)

Curcuma zanthorrhiza

root · spice

An orange-yellow rhizome, eaten fresh, powdered or as a decoction; the base of jamu, health drinks sold throughout Indonesia.

Origin

Java (Indonesia)

Season (United States)

all year round

Preparation

The rhizome is peeled, grated or sliced, then boiled for about ten minutes in water with palm sugar and other spices; it is strained and drunk. As powder, a pinch goes into a dish.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

In Sundanese it is called koneng gede, “big turmeric”.