A Turmeric and Ginger relative, Java Ginger (aka. Javanese Turmeric, Temulawak; Curcuma xanthorrhiza) is a native to Indonesia and spread through East Asia. It (or its various cultivars) is also grown in gardens in widespread countries such as in China, India, Korea, Japan, USA and Europe.
Java Ginger has both medicinal and culinary uses, with the young stems and rhizomes (roots) eaten as a vegetable raw or cooked.
The flowers are also consumed, often cooked like a spice in rice dishes. Java Ginger is also used for food coloring, spices, colorings in cosmetics, as well as being a starch source.
The roots area also processed into a starch that is mainly used as a thickener for such things as puddings, porridges, and baby foods.
A sweet drink called ‘bir temu lawak’ is made from cooking the dried root in water with sugar. A yellow dye is also obtained from the rhizome.
Medicinally, the rhizome is used in traditional Indonesian medicinal preparations (Jamus) for dyspepsia, liver, abdominal conditions, hemorrhoids, skin conditions and fever. Its properties in traditional medicines are thought to be laxative, anti-inflammatory, and wound-healing.
Through scientific investigation, Java Ginger has been found to exhibit antioxidant, antinociceptive, antimicrobial, antimycobacterial, antifungal, nephroprotective, anti-biofilm, hepatoprotective, antihyperglycemic, antihypertensive, antiplatelet and anticancer activity, as well as inhibitory activity against glucuronidation.
Java Ginger contains medicinally active compounds, including alkaloids, phenols, flavonoids, triterpenes and sterols. Xanthorrhizol and curcumin are often thought of as key active components.
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*This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician.
Photo by Mauli hadri