Indonesian Heritage Drink with Scientifically Supported Health Benefits
Did you know?
For centuries, traditional herbal drinks have been an essential part of Indonesian life. These beverages are not only meant to quench thirst but also to naturally maintain health and support body care. This is supported by the presence of 283 plant species officially regulated for herbal medicine (Sanka et al., 2023).
Indonesia is recognized as one of the world’s richest countries in terms of biodiversity, home to more than 1,300 ethnic groups, each inheriting diverse culinary traditions—including traditional herbal drinks. While many of these beverages share similar ingredients, each region has its own unique characteristics shaped by nature, history, and culture across the vast archipelago (Wijaya, 2019).
Indonesia offers a wide variety of traditional herbal drinks, ranging from Jamu to warm spiced beverages known as Wedang. Among the most well-known are Wedang Uwuh from Yogyakarta and Bir Pletok from Jakarta.
Wedang Uwuh (Yogyakarta)
Originating from Imogiri, Bantul, this drink is made with sappan wood, ginger, cinnamon, lemongrass, cloves, coriander, soursop leaves, pandan leaves, and bay leaves.
Bir Pletok (Jakarta)
A non-alcoholic Betawi specialty, made from sappan wood, ginger, cinnamon, lemongrass, cloves, cardamom, kaffir lime leaves, nutmeg leaves, pandan leaves, and black pepper.
Health Benefits of Traditional Herbal Drink Ingredients
What makes Indonesian herbal drinks remarkable is that the ingredients are not just ordinary plants or spices. Many modern studies have proven their health benefits. For example, sappan wood, ginger, lemongrass, and cinnamon—all of which are key ingredients in Wedang Uwuh and Bir Pletok—offer scientifically supported advantages.
Sappan Wood (Caesalpinia sappan L.)
A tropical hardwood native to Southeast Asia. It contains water-soluble compounds that give a red color known as brazilin (Vij T et al., 2023).
Brazilin shows a wide range of pharmacological activities such as antibacterial, anti-inflammatory, anti-photoaging, hypoglycemic, vasorelaxant, anti-allergic, anti-acne, antioxidant, and nuclease activity (Nirmal et al., 2015).
Ginger (Zingiber officinale Rosc.)
A member of the Zingiberaceae family, containing more than 400 bioactive compounds (Dalsasso et al., 2022). Its health-promoting effects are mainly linked to gingerol and shogaol, responsible for ginger’s signature spicy taste (Ali M. A. et al., 2022).
Ginger provides various benefits including antiemetic, antioxidant, anti-inflammatory, and antinociceptive properties. It also helps prevent diabetic complications, relieves dysmenorrhea, treats ulcerative colitis, and shows antiproliferative effects against several cancer types, including breast, prostate, pancreatic, gastrointestinal, colorectal, and leukemia cells (Ali M. A. et al., 2022).
Lemongrass (Cymbopogon citratus)
A medicinal plant from the Poaceae family, known for its compounds that help control pathogens and boost plant resistance (Wifek et al., 201). Rich in phytochemicals such as terpenoids, flavonoids, phenolic compounds, and essential oils (da Cruz et al., 2020).
Its essential oils possess antibacterial, antiviral, antifungal, antioxidant, and anticancer properties (Mukarram et al., 2021).
Cinnamon (Cinnamomum spp.)
An aromatic spice from the Lauraceae family, widely known and used in both traditional medicine and culinary practices. The inner bark of Cinnamomum spp. trees is used as cinnamon (Siew ZZ et al., 2022).
Cinnamon essential oil contains abundant bioactive compounds, mainly cinnamaldehyde, trans-cinnamaldehyde, and eugenol. These compounds exhibit pharmacological properties such as immunomodulatory, antibacterial, antifungal, antidiabetic, antioxidant, anti-inflammatory, α-glucosidase inhibition, anticancer, antidyslipidemic, antihyperuricemia, and cardiovascular protection (Estiasih et al., 2022).
In Conclusion
No matter if you’re a teen, an adult, or in your golden years—Indonesian herbal drinks aren’t just refreshing, they’re packed with goodness and cultural heritage. From the warmth of Wedang Uwuh to the unique taste of Bir Pletok, every sip brings natural benefits straight to your body.
Backed by modern research, these traditional drinks are more than just old recipes—they’re the perfect harmony of tradition and wellness.
Still unsure about giving them a try? Maybe it’s time to sip your way to health!
References
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Vij T, Anil PP, Shams R, Dash KK, Kalsi R, Pandey VK, et al. A comprehensive review on bioactive compounds found in Caesalpinia sappan. Molecules. 2023;28:6247. doi:10.3390/molecules28176247
Nirmal NP, Rajput MS, Prasad RGSV, Ahmad M. Brazilin from Caesalpinia sappan heartwood and its pharmacological activities: a review. Asian Pac J Trop Med. 2015;8:421-30. doi:10.1016/j.apjtm.2015.05.014
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da Cruz RMS, Alberton O, da Silva LM, da Cruz GLS, Gasparotto-Junior A, Cardozo-Filho L, et al. Phytochemistry of Cymbopogon citratus (D.C.) Stapf inoculated with arbuscular mycorrhizal fungi and plant growth-promoting bacteria. Ind Crops Prod. 2020;149:112340. doi:10.1016/j.indcrop.2020.112340
Mukarram M, Choudhary S, Khan MA, Poltronieri P, Khan MMA, Ali J, et al. Lemongrass essential oil components with antimicrobial and anticancer activities. Antioxidants. 2022;11(1):20. doi:10.3390/antiox11010020
Siew ZZ, Chan EWC, Wong CW. Hydrophobic bioactive constituents of cinnamon bark as inhibitor of polyphenol oxidase from Musa acuminata ‘Mas’ peel. Biocatal Agric Biotechnol. 2022;45:102504. doi:10.1016/j.bcab.2022.102504
Estiasih T, Maligan JM, Witoyo JE, et al. Indonesian traditional herbal drinks: diversity, processing, and health benefits. J Ethn Foods. 2025;12:7. doi:10.1186/s42779-025-00267-5