Temulawak, the Javanese Curcuma Rhizome

Temulawak (Curcuma zanthorrhiza) is a large-rhizomed relative of turmeric, native to Java and taken from there into the gardens of the archipelago. It belongs to the jamu tradition of Java, in which it is one of the best-known rhizomes, grown in house gardens and sold by the jamu trade in the form of fresh rhizome, dried slices and powder. In the Javanese tradition it is held to be a strong jamu, and it is used for particular occasions rather than casually; the tradition drinks it, and the cook and the jamu seller handle it with that respect.

Temulawak is the rhizome of Curcuma zanthorrhiza, larger and thicker than turmeric Curcuma longa, with a deep orange-yellow flesh and a sharply bitter, camphor-like aroma that is plainer and less sweet than that of turmeric. It is sold fresh in knobs, or sliced and dried, or ground to a powder, and is used mainly in jamu, where it is peeled, sliced or grated, simmered in water and strained, then often sweetened with palm sugar and sometimes sharpened with tamarind Tamarindus indica.

Temulawak is drunk as a jamu, usually warm, and is commonly sweetened with palm sugar from the sugar palm Arenga pinnata or with a little tamarind, because sweetness and acidity are what carry its bitterness. It is not drunk with a meal as a rule but as a separate drink, taken by tradition on its occasions, and the sweetener and the souring are set against the bitterness of the rhizome.