Plants
Rasa Bumi · Taste of Earth
A classic warming botanical blend — ginger, turmeric, and archipelago spices for the taste of earth.
Ginger (Jahe)
Botanical Name: Zingiber officinale RoscoeFamily: ZingiberaceaePlant Part Used: Sun-dried rhizomeFlavor & Aroma Notes: Distinctly sharp, peppery, and warming with an invigorating citrus undertone.Archipelago Drink Culture: The historical foundation of Indonesian wedang (traditional warm spiced drinks), ginger is celebrated across Java and Sumatra for transforming plain hot water into a comforting, zesty infusion.Food & Sensory Attributes:
Delivers a natural, soothing thermal warmth that makes for a deeply satisfying hot drink.
Adds bold character and aromatic depth to spiced tisanes without artificial additives.
Complements morning or evening wellness rituals with an uplifting, clean spice finish.
Turmeric (Kunyit)
Botanical Name: Curcuma longa L.Family: ZingiberaceaePlant Part Used: Sun-dried rhizomeFlavor & Aroma Notes: Mildly bitter, warm, and earthy with a vibrant natural golden-yellow color.Archipelago Drink Culture: A beloved kitchen spice and beverage staple for centuries, turmeric provides the signature amber glow and earthy backbone found in classic Indonesian spice refreshers.Food & Sensory Attributes:Imparts an appetizing, brilliant golden hue derived entirely from natural plant pigments.
Naturally contains plant polyphenols, offering pure whole-food botanical richness.
Pairs smoothly with citrus and natural sweeteners to create a well-balanced, earthy beverage.
Javanese Turmeric (Temulawak)
Botanical Name: Curcuma zanthorrhiza Roxb.Family: ZingiberaceaePlant Part Used: Sun-dried rhizomeFlavor & Aroma Notes: Boldly aromatic, robustly earthy, and pleasantly bitter with a fragrant woody finish.Archipelago Drink Culture: Native and endemic to the Indonesian archipelago, temulawak has been prepared in domestic kitchens for generations as an invigorating, full-bodied herbal brew.Food & Sensory Attributes:
Provides an authentic, full-bodied flavor profile prized by connoisseurs of traditional Indonesian spiced drinks.
Features a naturally high concentration of aromatic essential oils and plant pigments.
Imparts a lingering, wholesome botanical depth that grounds sweet and spicy notes in a blend.
Greater Galangal (Lengkuas)
Botanical Name: Alpinia galanga (L.) Willd.Family: ZingiberaceaePlant Part Used: Dried rhizomeFlavor & Aroma Notes: Crisp, pine-like aroma with a bright, mildly pungent, and gingery zest.Archipelago Drink Culture: An essential seasoning in Indonesian heritage cooking, galangal is dried and crushed into beverage formulations to add an aromatic, refreshing kick distinct from standard ginger.Food & Sensory Attributes:
Contributes a crisp, woodland freshness that elevates the aroma of warm herbal brews.
Enhances drink complexity with its unique cineole and essential oil bouquet.
Leaves a clean, lively aftertaste on the palate.
Indonesian Cinnamon (Kayu Manis)
Botanical Name: Cinnamomum burmannii (Nees & T.Nees) BlumeFamily: LauraceaePlant Part Used: Dried inner barkFlavor & Aroma Notes: Naturally sweet, velvety, woody, and comforting.Archipelago Drink Culture: Harvested from the mountain slopes of Sumatra (notably Kerinci), Indonesian cassia cinnamon is world-renowned for its naturally sweet fragrance and warming kitchen utility.Food & Sensory Attributes:
Rounds out bitter and peppery botanicals with a gentle, natural sweetness—minimizing the need for added refined sugar.
Fills the room with an inviting, cozy bakery-spice aroma upon contact with hot water.
A rich culinary source of natural dietary antioxidants and aromatic bark tannins.
Cloves (Cengkeh)
Botanical Name: Syzygium aromaticum (L.) Merr. & L.M.PerryFamily: MyrtaceaePlant Part Used: Dried unopened flower budsFlavor & Aroma Notes: Intensely pungent, sweet-peppery, and deeply aromatic with a characteristic numbing tingle.Archipelago Drink Culture: Indigenous to the historic Spice Islands of Maluku, cloves are one of Indonesia's most storied botanical treasures, brewed into royal banquet drinks and local spiced teas for centuries.Food & Sensory Attributes:
Imparts a rich, intoxicating floral-spicy fragrance driven by its natural eugenol content.
Imbues hot beverages with an enduring warmth that lingers comfortably on the throat.
Adds an authentic heritage spice punch in very small, well-calibrated culinary quantities.
Lemongrass (Serai)
Botanical Name: Cymbopogon citratus (DC.) StapfFamily: PoaceaePlant Part Used: Dried stalk and baseFlavor & Aroma Notes: Bright, crisp, and refreshing with delicate grassy-lemon and floral notes.Archipelago Drink Culture: Planted across home garden plots throughout Indonesia, freshly bruised lemongrass stalks are traditionally steeped in boiling water to create fragrant, restorative afternoon tisanes.Food & Sensory Attributes:
Balances heavier, earthy roots (like turmeric and temulawak) with a clean, uplifting citrus lift.
Free from the harsh sourness of citrus juice, offering smooth lemon aromatics via natural citral oils.
Promotes a relaxing, sensory sensory break during daily beverage consumption.
Traditional use information — not a medical claim.
This product is registered as a processed food and beverage item under the Home Industry Food Production Certificate (Sertifikat Produksi Pangan Industri Rumah Tangga / SPP-IRT) issued through the integrated licensing system supervised by the Indonesian Ministry of Health and BPOM. The botanical descriptions provided on this page serve exclusively for educational, culinary, sensory, and cultural appreciation of Indonesian herbs and spices. This product is a food and beverage powder; it is not a pharmaceutical drug, medical formulation, or traditional medicine (Obat Bahan Alam / Jamu). It is not formulated, labeled, or sold to diagnose, treat, prevent, or cure any disease or medical condition. For personal health advice, always consult a qualified healthcare professional.
