Product guide
Curcuma xanthorrhiza
Temulawak root dried and milled — earthier and more bitter than turmeric, with a deep, almost woody gold.
Botanical story · current research
Temulawak is a robust Indonesian Curcuma with large leaves and thick yellow-orange rhizomes. Curcuma xanthorrhiza is related to turmeric but carries its own earthy, bitter-warm and slightly resinous aromatic profile. Xanthorrhizol is one of the characteristic compounds studied in the rhizome, though the kitchen first meets the plant through flavour and colour.
Curcuma xanthorrhiza
Indonesia
Native to Java and cultivated across Indonesia, temulawak is closely associated with jamu, the country’s diverse tradition of botanical drinks. It also enters savoury preparations, spice blends and golden beverages. Its identity is specifically Indonesian, so it deserves more than being described as another turmeric powder.
Rhizome · powder
Fresh rhizome can be sliced, grated or pressed into a drink; dried rhizome is milled into powder for jamu-style blends, curries and warm beverages. Powder offers strong colour and a pronounced bitter-earthy note, so sweetness, tamarind or aromatic spices often provide balance. Both forms remain Curcuma xanthorrhiza rather than common turmeric.
Latest useful research
We prioritise the newest credible source we can find and state clearly whether it is human, animal, laboratory or review evidence.
Laboratory comparison of metabolites and biological assays.
Open the research ↗A study of an extract, cell or animal model is not the same as eating or drinking the plant. It can still be valuable evidence when described accurately.
From plant to kitchen
Flavour profile
How to prepare
Start with ½ teaspoon per cup or portion; temulawak is markedly more bitter than Curcuma longa.
Simmer it in liquid for a few minutes rather than stirring it in cold.
Coconut milk, honey or black pepper all soften the bitter edge.
Ways to use it
Further watching & reading
