Javanese Turmeric (Curcuma zanthorrhiza), known as "temulawak" in Indonesia, is a robust perennial in the Zingiberaceae family closely related to common turmeric but larger, more vigorous, and with distinct medicinal properties. Primarily valued in Indonesia as a traditional medicine and health tonic, its rhizomes are also used as a spice, food coloring, and starch source — making it a multi-purpose crop of considerable economic and cultural importance across Southeast Asia.
• Known as "temulawak" or "temo lawak" in Java, meaning "pleasant-tasting galangal" in Javanese
• Larger and more robust than common turmeric (Curcuma longa)
• One of the most important medicinal plants in Indonesian traditional medicine ("jamu")
• Contains higher levels of curcuminoids and the unique compound xanthorrhizol
• The species epithet "xanthorrhiza" (sometimes spelled "zanthorrhiza") means "yellow-rooted"
• Java's most famous traditional health drink is made from temulawak rhizomes
• Indigenous to the rainforests and cultivated lands of Java and Sumatra
• Has been used in Indonesian traditional medicine (jamu) for over 1,000 years
• Cultivated extensively throughout Indonesia, particularly in Java, where it is a major cash crop
• Introduced to other Southeast Asian countries including Thailand, Malaysia, and the Philippines
• Also grown in India, China, and parts of tropical Africa
• Indonesia is the world's largest producer and consumer
• First described by the Dutch botanist Nicolaas Laurens Burman in 1768
• The species is a major ingredient in Indonesia's jamu tradition, a system of herbal medicine predating written records
Rhizomes:
• Large, thick, fleshy, typically 5 to 15 cm long and 3 to 6 cm in diameter
• Branching, with blunt, finger-like lobes
• External skin is brown with ring markings
• Internal flesh is bright orange-yellow to deep gold (more intensely colored than common turmeric)
• Aromatic with a warm, slightly bitter, camphoraceous odor
Leaves:
• Large, broadly lanceolate to oblong, 30 to 70 cm long and 10 to 20 cm wide
• Bright green with a prominent reddish-purple midrib
• Arise in tufts from the rhizome
Flowers:
• Borne on separate flower stalks 15 to 25 cm tall arising from the rhizome
• Inflorescence is a cylindrical spike 10 to 20 cm long
• Bracts are greenish-white to pink, with reddish-pink tips
• Flowers are pale yellow with a prominent yellow lip
• Appear before or simultaneously with the leaves
Plant Size:
• Leafy shoots 60 to 120 cm tall
• Overall plant diameter 60 to 100 cm
• Per 100 g dried rhizome: approximately 300 to 350 kcal
• Contains 2 to 5% curcuminoids, including curcumin, demethoxycurcumin, and bisdemethoxycurcumin
• Rich in xanthorrhizol, a unique sesquiterpene with strong antimicrobial properties
• Contains essential oils including camphor, curcumene, and zingiberene
• Moderate carbohydrate and starch content
• Provides some protein and dietary fiber
• Contains potassium, magnesium, and iron
• The curcuminoid content is comparable to or higher than common turmeric
• Rich in antioxidants with significant free radical scavenging activity
• Studies have demonstrated hepatoprotective (liver-protecting), anti-inflammatory, and antimicrobial properties
Planting:
• Propagated from rhizome pieces, each with 1 to 2 buds
• Plant at the beginning of the rainy season, 5 to 10 cm deep
• Space 40 to 50 cm apart in rows 50 to 60 cm apart
• Requires loose, fertile, well-drained soil with plenty of organic matter
Growing:
• Thrives in tropical lowland to mid-elevation conditions (up to 1,000 meters)
• Prefers partial shade to full sun
• Requires consistent moisture during the growing season
• Takes 8 to 10 months from planting to harvest
• Responds well to organic fertilization
Harvest:
• Harvest when leaves yellow and die back, 8 to 10 months after planting
• Dig carefully to extract rhizomes
• Wash, slice, and dry for storage and processing
• Fresh rhizomes can be stored for several weeks
• Dried rhizomes store for many months in airtight containers
• Yields of 15 to 25 tonnes per hectare of fresh rhizomes
Culinary Uses:
• Used as a spice and coloring agent in Indonesian cooking, similar to common turmeric
• The primary ingredient in "jamu kunyit" — a traditional Indonesian health drink made with temulawak, tamarind, and palm sugar
• Added to curries, stews, and rice dishes for color and flavor
• Used in the production of "beras kencur" and other traditional Indonesian beverages
• Sometimes candied or made into pickles
Other Uses:
• The most important ingredient in Indonesian jamu traditional medicine
• Used to treat digestive disorders, liver problems, arthritis, and skin conditions
• Xanthorrhizol extracted from the rhizome has been studied for anticancer and antimicrobial properties
• Used in cosmetics and skin care products for its anti-inflammatory and antioxidant properties
• Natural food coloring and preservative
• The rhizome starch has industrial applications
• Widely sold in Indonesian markets as a dried rhizome, powder, or processed health product
재미있는 사실
In Indonesia, "jamu ladies" still walk the streets of Jakarta and other cities carrying baskets of freshly prepared herbal tonics made with Javanese Turmeric — a tradition that has continued for over a thousand years, making Indonesia one of the few countries where traditional plant-based medicine is still a visible part of daily urban life.
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