I first heard about this refreshing wonderful drink when I was watching Chef’s Table on Netflix. Incase you’ve never seen it, each episode takes you on a personal journey of a Chef, from their struggles and failures, to discovering their true talent and passions, reaching the top level of success that they are at today.
The episode with pastry chef Will Goldfarb is the one that talks about Jamu. He discovers this amazing elixir in Bali, where he also gets to work with raw cacao (which I found fascinating to learn where it is grown and how it is cultivated). Finding out how other cultures cook and their traditions is inspiring.
Jamu is a tumeric and ginger based anti-inflammatory healing tonic that is consumed as a daily tradition in Indonesian. It also has the addition of honey and a squeeze of citrus.
Tumeric is super soothing and refreshing. Not only does it taste great, but it has so many health benefits. Although to really benefit from the healing properties of tumeric, it is recommended to take a supplement that contains significant amounts of curcumin, which is the primary beneficial compound and only makes up 3% of the tumeric root itself. It is also recommended to add black pepper when consuming, which help enhance the absorption of curcumin by 2,000% (or to find a supplement with piperine added).
On to the drink! All you need is 4 ingredients: tumeric root, ginger root, lime juice and raw honey.
First you need to peel the skin off the roots. I found the easiest way to do this is with a spoon. I would also suggest getting an orange bowl to place your tumeric root in, everything it touches will turn orange, it stains easily.
Place the tumeric and ginger in a food processor (or blender), add ½ cup of water and pulse on high speed until the mixture resembles a fine puree.
Pour the mixture into a large pot and add the remaining water (3½ cups). Turn stove on medium/high and when water begins to warm, add in honey, stirring around until dissolved. Keep on medium/high until it comes to a boil, then reduce heat and continue cooking at a gentle simmer for 20 minutes. Stirring occasionally.
Turn off heat and squeeze in lime juice. Give a couple of stirs to combine.
Use a strainer to strain the mixture into a container.
Keep in the refrigerator for future use. Enjoy this elixir hot or cold!
KITCHEN UTENSILS NEEDED:
- Large pot (my favorite cookware set*)
- Wood cutting board*
- Chef’s knife (my FAVORITE knife*, worth ever penny)
- Measuring set*
- Orange bowl*
- Knife
- Spoon
- Hand juicer*
- Food Processor*
- Mesh Strainer*
- Rubber Spatula*
- Glass pitcher*
Jamu
Ingredients:
- ½ cup turmeric root, peeled and roughly chopped
- 1 inch piece of ginger root, peeled and roughly chopped
- 4 cups filtered water
- 1½ – 2 Tbsp raw honey
- juice of 1 lime
Instructions:
- In a food processor (or blender) add in the turmeric, ginger, and ½ cup of water. Pulse on high speed until the mixture resembles a fine puree.
- Pour the mixture into a large pot and add the remaining water (3½ cups). Turn stove on medium/high and when water begins to warm, add in honey, stirring around until dissolved.
- Keep on medium/high until it comes to a boil, then reduce heat and continue cooking at a gentle simmer for 20 minutes. Stirring occasionally.
- Turn off heat and squeeze in lime juice. Give a couple of stirs to combine.
- Use a strainer to strain the mixture into a container. Keep in the refrigerator for future use. Enjoy this elixir hot or cold!
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