Tumeric, kunyit in Indonesian, is one of the herbs and spices I've gotten into here. I grate a tiny amount in with the mix for morning chai and a whole finger of it for an evening drink with hibiscus called rosela here. First got into it when a restaurant we went to featured jamu, a popular Indonesian drink, or tumeric tonis as another place calls it - cold or hot.
Here's a page by a tumeric true believer. I'm skeptical of all these claims but I've made sure there's some oil with it since reading this - almond milk or coconut oil. And
here's Cafe Jamu with how to make that drink. I usually add ginger but need to start including tamarind with it.
- thanks Katrinka
