Easy Jamu juice recipe, a traditional Indonesian herbal drink that you might have seen in Bali. Jamu is full of anti-inflammatory and healing properties. A delicious and potent blend of fresh turmeric, ginger, lemon, black pepper and water , jamu juice can be enjoyed in the summer months or served as a hot tea in winter for good health benefits.

If you’ve been scrolling through wellness reels or have travelled to Bali, you’ve probably seen small glasses of bright golden jamu juice everywhere and wondered: What exactly is this drink and does it really do anything?

In this post, I’m breaking down this golden orange wellness shots what jamu juice is, how it’s been used traditionally in Indonesia, what we actually know from research, and of course my easy jamu juice recipe that you can batch prep at home.

As a nutritionist, I’ll also talk about where it fits realistically into a healthy lifestyle and where it doesn’t.

What Is Jamu Juice?

Jamu is a traditional Indonesian herbal tonic made from roots, spices, and herbs – most commonly turmeric and ginger. It has been used for centuries in Java and Bali as part of daily wellness routines, not just as a trendy drink.

There are many styles of jamu, but when people say jamu juice, they usually mean a bright yellow drink made from:

• Fresh turmeric
• Fresh ginger
• Water or coconut water
• Citrus (lemon or lime)
• A touch of natural sweetener
• Sometimes tamarind and lemongrass

Traditionally, jamu is:

• Sold by “jamu ladies” carrying bottles around villages and cities in Java
• Served in small glasses or “shots,” more as a tonic than a big refreshing juice
• Increasingly popular in modern jamu cafés and wellness bars, and now in the US and Europe as well

In short: jamu juice is an Indonesian turmeric ginger wellness drink is warming, earthy, slightly spicy and tangy, with a gentle sweetness.

Jamu Juice Ingredients

Here’s what usually goes into a classic jamu turmeric ginger drink, plus what each ingredient brings to the table.

• Turmeric root: The star of jamu. Turmeric contains curcumin, a compound known for its anti-inflammatory and antioxidant properties. 
• Ginger root: Adds heat and spice. Ginger is traditionally used for digestion, nausea, bloating and circulation, and it also has anti-inflammatory actions.
• Lemon or lime juice: Brightens the flavour and adds vitamin C, which supports immune function and acts as an antioxidant.
• Water or coconut water: The base of the drink. Coconut water adds electrolytes and a mild sweetness, but you can use plain water to keep sugar lower.
• Tamarind: is optional but traditional. Often used in jamu kunyit asam (turmeric tamarind jamu). Tamarind adds a tangy-sweet flavour and brings polyphenols, fibre, and some vitamin C.
• Natural sweetener: honey, maple syrup, palm sugar, coconut sugar, use any of these. Balances turmeric’s bitterness and ginger’s heat. Traditional recipes often use palm sugar or honey.
• Black pepper: Just a pinch. Piperine in black pepper may help increase the absorption of curcumin from turmeric.
• Salt : A tiny pinch can round out the flavour and slightly support hydration.

Jamu Juice Recipe (Turmeric Ginger Drink)

This version is inspired by classic jamu kunyit asam with turmeric, ginger, tamarind, and citrus.

Yield

• Makes about 1 litre / 4 cups
• 4 larger servings, or 8–10 smaller “shots”

Ingredients

• 100 g fresh turmeric root, scrubbed and thinly sliced (about 1 cup sliced)
• 50 g fresh ginger root, scrubbed and thinly sliced (about ½ cup sliced)
• 4 cups (1 litre) water
• 2 tablespoons tamarind paste or ¼ cup seedless tamarind pulp soaked in warm water and strained (optional but traditional) 
• Juice of 2 lemons or 4 small limes
• 2 tablespoons honey, maple syrup, or coconut sugar, to taste 
• ⅛ teaspoon freshly ground black pepper
• A small pinch of pink salt (optional)

Instructions

• Prep the turmeric and ginger
  1. Scrub the roots well (turmeric stains, so you may want gloves).
  2. Peel only if the skin is very tough.
  3. Slice thinly so they release more flavour.
• Simmer the roots
  1. Add sliced turmeric, sliced ginger, and 3 cups of water to a saucepan.
  2. Bring to a boil, then reduce to a gentle simmer.
  3. Simmer for 15–20 minutes, until the water turns a deep golden yellow and smells very fragrant.
• Blend with tamarind and seasonings
  1. Let the mixture cool slightly.
  2. Carefully transfer the turmeric, ginger, and cooking liquid to a blender.
  3. Add the remaining 1 cup water, tamarind, black pepper, and salt (if using).
  4. Blend until completely smooth and pulpy.
• Strain
  1. Place a fine-mesh sieve, cheesecloth, or nut-milk bag over a large jug or bowl.
  2. Pour the blended mixture through.
  3. Press or squeeze the pulp to extract as much liquid as possible. Discard the dry pulp.
• Finish with citrus and sweetener
  1. Stir in fresh lemon/lime juice.
  2. Add honey or other sweetener, starting with 2 tablespoons and tasting as you go. Jamu should taste earthy, spicy, tangy and only gently sweet.
• Chill & serve
  1. Transfer jamu juice to a glass bottle or jar.
  2. Chill in the fridge for at least 1–2 hours before serving.
  3. Shake well each time. Turmeric settles at the bottom.

Approximate Nutrition

This will vary based on sweetener and how much pulp you strain out, but roughly For per ½ cup, lightly sweetened:

• Calories: ~40–60
• Carbohydrates: mostly from citrus and sweetener
• A small amount of vitamin C (from lemon/lime) and beneficial plant compounds from turmeric, ginger, and tamarind.

How To Make Jamu Juice Step By Step

Step 1: Slice the roots

Slice the fresh ginger roots and ginger. You can scrub the peel off or let it be. While slicing gloves help with preventing turmeric stains.

Step 2: Simmer

Boil and simmer ginger roots and turmeric in water.

Step 3: Blend

Blend the mixture

Step 4: Strain

Pour the mixture through a sieve or nut-milk bag into a jug.

Step: Finish & serve

Now Serve in a glass add few drops of lemon juice, maple syrup/raw honey and pink salt

Jamu Juice Benefits (Traditional Beliefs vs. Research)

Traditional Benefits People Believe

In Indonesian wellness culture, jamu juice is used to:

• Maintain overall health and immunity
• Support digestion and relieve bloating
• Ease minor aches and pains thanks to anti-inflammatory spices
• Support weight maintenance and keeping the body “light”
• Improve skin appearance and energy

These are traditional beliefs passed down through generations, and many people still drink jamu daily for these reasons.

What Research Says About Key Ingredients

Modern research doesn’t study “jamu juice” as a single drink very much, but it does look at its main ingredients: turmeric, ginger, tamarind, and sometimes lemongrass. 

• Turmeric (curcumin)
  • Has anti-inflammatory and antioxidant effects.
  • May help with joint discomfort and markers of inflammation when used alongside a healthy lifestyle.
• Ginger
  • Shown in studies to help reduce nausea, bloating, and some types of pain, and has anti-inflammatory properties.
• Tamarind
  • Contains polyphenols, fibre, and vitamin C.
  • Some evidence suggests benefits for digestion, cholesterol and blood sugar, especially when used as part of a balanced diet.
• Lemongrass (when used)
  • Rich in antioxidants; traditionally used in Southeast Asia for digestion and general wellness.

So jamu juice is not a magic cure, but it’s a concentrated way to enjoy several anti-inflammatory and antioxidant ingredients together as part of a healthy lifestyle. 

Is Jamu Juice Good for Weight Loss?

Short answer: jamu juice on its own may not melt fat, but it can support a weight-loss or weight-management plan in a few helpful ways.

Here’s how it can fit into a realistic weight-loss journey:

• It’s naturally low in calories if you keep added sweetener modest.
• It can replace sugary soft drinks or heavy juices, which might otherwise add a lot of extra sugar.
• Ginger and spices may help some people feel less bloated and more comfortable digestively, which can be motivating.

However:

• No herbal drink, including jamu, can burn fat by itself.
• Sustainable weight loss still depends on:
  • A balanced, calorie-appropriate diet (with enough protein and fibre),
  • Movement, sleep, and stress management.

So, Jamu juice can be a smart, low-sugar drink choice inside a healthy routine, but it isn’t a standalone weight-loss trick.

How Often & When To Drink Jamu Juice

There isn’t one strict rule, but these guidelines are a good starting point:

• Serving size:
  • ½ cup (120 ml) at a time is usually enough, especially if the drink is strong.
• Frequency:
  • Many people enjoy jamu a few times per week, and some Indonesians drink it daily.

Best Times To Drink Jamu

• Morning wellness shot
  • 30–60 minutes after waking, ideally with or after a small snack if your stomach is sensitive.
• After meals
  • The ginger and citrus may feel soothing after heavier or greasy meals.
• Pre or post-workout
  • If you make jamu with coconut water, it can double as a light, flavourful hydration drink.

Does Jamu Juice Break a Fast?

• Yes! jamu contains calories, so it does break a strict fast.
• If you follow a more flexible intermittent fasting approach where small amounts of calories are allowed, then it depends on your personal plan. When in doubt, follow the guidelines you or your coach/doctor set for your fasting routine.

General tips:

• Start with a smaller serving (2–3 tablespoons diluted in water) and see how your body responds.
• Avoid overdoing turmeric/ginger just because they’re “healthy”; more is not always better.

Variations You Can Try

Once you’ve tried the basic recipe, play with these twists:

• Kunyit Asam (Turmeric Tamarind Jamu)
  • Use more tamarind and a little extra sweetener for a bold sweet-tart drink.
  • This style is popular for menstrual comfort and weight maintenance in some Indonesian traditions. 
• Lemongrass Jamu
  • Add 1–2 stalks of bruised lemongrass while simmering turmeric and ginger, then remove before blending.
• Coconut Water Jamu
  • Use coconut water for part or all of the liquid to make a more hydrating, lightly sweet version.
• Powder Version (No Fresh Roots)
  • In a pinch, you can use:
    • 2–3 teaspoons ground turmeric,
    • 1–2 teaspoons ground ginger.
  • Simmer in water, strain, and proceed. The flavour is slightly different and can be more intense, so adjust amounts slowly.

Storage, Meal Prep & Serving Ideas

Jamu is perfect for batch prep.

• Fridge storage:
  • Store in a tightly sealed glass bottle or jar in the fridge.
  • Best used within 4–5 days for freshness and flavour.
• Shake before serving:
  • Turmeric settles at the bottom, so always shake or stir.
• Serving ideas:
  • As a small morning shot (30–60 ml).
  • Over ice with extra water for a milder drink.
  • Gently warmed like a herbal tea (don’t boil again after adding citrus).

Jamu vs. Golden Milk vs. Ginger Shots

A quick comparison to help readers choose what they want:

Drink	Base	When to drink	Vibe
Jamu Juice	Water / coconut water + turmeric & ginger	Any time of day, chilled or warm	Light, tangy, spicy wellness tonic
Golden Milk	Milk / plant milk + turmeric & spices	Evening or cosy nighttime drink	Comforting, creamy, latte-style
Ginger Shots	Ginger-heavy juice (often with lemon)	Quick morning “wake up” shot	Very strong, fiery, tiny serving
Turmeric Tea	warm drink with Turmeric ginger and lemon	When you want anti inflammatory warm drink	light and mild in big serving

Frequently Asked Questions

Storage, Meal Prep & Serving Ideas

Jamu is perfect for Sunday batch prep.

• Fridge storage:
  I store it in a glass bottle or jar with a tight lid. Most recipes suggest it keeps well for up to about a week in the fridge; personally, I prefer to finish it in 4–5 days for best flavour and freshness.
• Always shake:
  Turmeric will settle at the bottom, so I shake or stir every time before pouring.
• Serving ideas:
  • As a small morning shot
  • Over ice with extra water for a milder drink
  • Gently warmed in a mug on cooler days (I don’t re-boil it after adding citrus)

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• Yerba Mate Tea Recipe
• Tummy Tea Recipe
• Butterfly Blue Pea Iced Tea Recipe
• Hibiscus Tea
• Kashmiri Kahwa Tea
• Indian Kadha Tea
• CFC Tea- Cumin, Fennel, Coriander Tea
• Cinnamon Tea
• Costa Rican Weight Loss Tea

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Whole Roasted Cauliflower recipe with a golden, turmeric-infused, crispy spiced crust served with creamy tahini sauce is the plant‑based answer to a holiday roast. Golden, aromatic, and easier than turkey this oven-roasted cauliflower makes for a great vegan or vegetarian main or side dish you’ll ever try.

Whole oven–roasted cauliflower is baked until a crust if formed outside and it is moist and melt-in-your-mouth tender inside.

Think you’ve had cauliflower every way? Wait till you taste this magical baked cauliflower! Whether you’re a fan of roasted cauliflower recipes or hesitant about trying it, this recipe will change your mind.

It’s vegan, grain-free, gluten-free, low carb, fiber rich, whole 30 and Keto approved recipe if you are following any of these.

Why You’ll  Love Whole Roasted Cauliflower Recipe

• Big flavor, minimal effort. A quick rub of olive oil, turmeric, cumin turns an ordinary roasted cauliflower head into a golden, aromatic roast. and Tahini sauce takes it to the next level.
• Diet‑flexible. Naturally vegan, gluten‑free, and keto cauliflower roast  with just 9 net carbs per generous serving.
• Holiday ready. Makes an eye‑catching cauliflower holiday centerpiece for Thanksgiving or Christmas without the turkey‑day stress.
• Healthy & nutrient‑dense. One cup of cauliflower is only 27 calories, yet delivers over half your daily vitamin C and gut‑friendly fiber.
• Budget win. A single cauliflower feeds four for far less than a roast chicken.

Ingredients – Serves 2

• Cauliflower: The star of the show, its florets soak up the seasoning while turning tender and flavorful in the oven.
• Olive oil: Ensures even roasting and crispiness while carrying the spices beautifully. I use a very high quality olive oil that infuses a lot of flavour.
• Turmeric and seasonings: Adds color and warmth, making the roasted cauliflower vibrant and aromatic.
• Tahini: Creamy and nutty, this sauce elevates the flavors, tying the dish together perfectly.
• Parsley and pistachios: A fresh, nutty garnish that adds a pop of color and crunch.

Exact quantities are listed in the recipe card below.

How to Bake a Whole Cauliflower Head: Step‑by‑Step

Here’s step by step pictures to show the whole process of making roasted cauliflower along with making spice rub and tahini sauce.

1. Preheat the oven to 400°F.
2. Prep the cauliflower: Remove the stems from the cauliflower and boil the whole cauliflower head in a large pot of salted water for 5 minutes.

1. Make the rub: In a bowl, mix all the seasoning rub ingredients until smooth.

1. Season and roast: Drain the cauliflower, place it in a roasting dish, and brush the rub all over its surface evenly. Roast in the preheated oven for 30 minutes at 400F.

1. Prepare the sauce: While the cauliflower roasts, mix tahini, lemon juice, maple syrup, salt, and water until smooth. Adjust consistency as needed.
2. Garnish and serve: Pour half the tahini sauce on a serving platter, place the roasted cauliflower on top, and drizzle the remaining sauce. Garnish with parsley and pistachios.

Substitutions You Can Make

• Oil: You can use avocado oil instead olive oil.
• Mustard: If Dijon mustard isn’t available, use yellow mustard or a teaspoon of vinegar for tang.
• Sweetener: Replace maple syrup with honey or agave syrup for a similar sweetness.
• Nuts: If pistachios aren’t handy, almonds or sunflower seeds work well for garnish.

Creative Variations You Can Try

• Spicy kick: Add a pinch of cayenne pepper or chili flakes to the rub for some heat.
• Herbaceous twist: Mix fresh thyme or rosemary into the seasoning for added depth.
• Cheesy delight: Sprinkle nutritional yeast or grated vegan cheese over the cauliflower before roasting..
• Garlic‑Butter Parmesan (Vegetarian, not vegan). Swap olive oil for melted butter, add 2 Tbsp grated parmesan after roasting for a nutty crust.
• Harissa Heat. Replace paprika with 1 Tbsp harissa paste for North‑African spice lovers.
• Whole30 / Oil‑Free. Mist the cauliflower with veggie broth and increase tahini drizzle for healthy fats.
• Holiday Showpiece. Stud with whole cloves and garnish with pomegranate arils instant Christmas vibes!

Tips to Make The Best Roasted Cauliflower

1. Boil the cauliflower first: This step ensures even cooking and a tender interior.
2. Brush evenly: Use a barbecue brush to coat the cauliflower fully with the rub for maximum flavor.
3. Don’t skimp on roasting time: Let the cauliflower roast until golden and slightly crispy.
4. Adjust the sauce: Add water gradually to get your desired tahini sauce consistency.

How to Serve Roasted Cauliflower

Serve this oven-roasted cauliflower as a stunning centerpiece for a vegan or vegetarian dinner. It pairs beautifully with warm pita bread, couscous, or a fresh green salad. You can also serve it alongside other roasted vegetables or grain dishes for a hearty, balanced meal.

Serving Ideas & Pairings

• Fresh: Pair with my Fresh Tomato Salad for a vibrant low‑carb plate.
• Hearty: Add protein with Broccoli‑Edamame Salad or Quinoa Pistachio Salad
• Holiday spread: Serve alongside cranberry chutney and maple‑roasted sweet potatoes for a plant‑based Thanksgiving feast.

Storage, Reheating & Meal‑Prep

• Fridge: Cool completely, wrap, and refrigerate up to 4 days.
• Reheat: Oven 400 °F / 200 °C for 8 minutes revives the crust; microwave will soften texture.
• Make‑ahead tip: Roast 90 % done the day before, cool, then finish final 10 minutes right before guests arrive no last minute stress.

Frequently Asked Questions

More Such Recipes

• Crispiest Roast Potatoes
• Eggplant Pizza Pakora

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If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

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