MyGlob Editorial
Long before pharmacies arrived in the archipelago, Indonesians treated their bodies with the plants growing around them. Two traditions endure today, sipped from glass bottles at dawn markets and brewed in village kitchens: jamu, the herbal medicine most associated with Java, and loloh, Bali's own leafy green tonics. They share a worldview that food, medicine and ritual are deeply connected, yet each carries its own flavours, ingredients and stories. For travellers, learning the difference unlocks one of Bali's most authentic and overlooked experiences.
The Roots of Jamu
Jamu is centuries old, with imagery of herbal preparation appearing in the reliefs of ancient Javanese temples such as Borobudur. It developed in the royal courts of Central Java, where palace women refined recipes for health and beauty, and it spread outward to become a part of everyday life. Built largely from rhizomes such as turmeric, ginger, galangal and temulawak, jamu is sweetened with palm sugar and soured with tamarind. In 2023 UNESCO recognised the culture of jamu wellness as part of humanity's intangible cultural heritage, cementing its status as a living tradition.
Loloh: Bali's Green Counterpart
Where jamu leans on roots and spices, loloh is built from leaves. The most famous is loloh cemcem, a tangy, slightly sour green drink made from the leaves of the kloncing or cemcem tree, blended with tamarind, chilli, salt and palm sugar. The village of Penglipuran in Bangli is celebrated for it, and visitors often buy a bottle straight from the homes that brew it. Other loloh use leaves such as beluntas or kunyit. The drinks are typically taken to cool the body, aid digestion and refresh after a hot day in the rice fields.
How They Differ in Practice
The simplest way to tell them apart is by colour and base. Jamu is usually golden, orange or red, dominated by turmeric and ginger, and ranges from sweet to fiercely bitter. Loloh is green and herbaceous, with a bright sour-savoury kick from leaves and tamarind. Jamu is sold across Indonesia and has become a national symbol of herbal wellness; loloh remains more local, an unmistakably Balinese drink that you are unlikely to find outside the island in its traditional form.
Everyday Rituals and Healing Uses
- Morning energy: beras kencur and ginger jamu are taken to shake off fatigue and warm the body.
- Digestion and cooling: loloh cemcem and turmeric jamu are popular after rich meals or hot afternoons.
- Immunity and skin: bitter brews such as pahitan are reputed to cleanse the blood and support the immune system.
- Comfort: kunyit asam is traditionally taken by women for menstrual ease and overall balance.
Where to Try Them in Bali
Traditional jamu sellers, sometimes still called jamu gendong because they once carried baskets on their backs, can be found in markets in Denpasar, Ubud and many villages. For loloh, the cultural village of Penglipuran near Bangli is the classic destination, where families sell freshly bottled cemcem. A growing number of cafes in Ubud and Canggu also serve modern, hygienically prepared versions of both drinks, often with the ingredients listed so you know exactly what you are sipping.
Approaching Herbal Elixirs Wisely
Jamu and loloh are genuine pleasures and many of their ingredients have real, studied properties, from the anti-inflammatory curcumin in turmeric to the digestive comfort of ginger. Even so, they are wellness traditions rather than prescriptions. Potent herbs can interact with medication or be unsuitable in pregnancy or in large quantities, and street-sold drinks vary in hygiene. Buy from clean, busy sellers, start with small amounts, and consult a healthcare professional if you intend to use these elixirs to address a specific condition. Embraced thoughtfully, they offer a tasteful and deeply rooted window into Indonesian wellness.
