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Ramuan is an Indonesian-Malay term referring to a blend of ingredients (e.g., plants or plant organs) selected to provide health benefits in the preparation of food or the creation of herbal medicines. Ramuan may consist of leaves, stems, barks, fruits and roots, traditionally gathered from the rainforest.
In traditional Malay, ber-ramu means to collect or look for leaves, fruits and roots for medicinal ingredients. Another commonly used term is rempah ratus (a term denoting a polyherbal preparation that requires hundreds of medicinal plants and spices). [1]
In a broader context, the term ramuan is almost interchangeable with the idea of "mixture". However, it further encompasses the sense of ingredient harmonization; it implies a 'melting pot', of unity and integration as well as the sense of 'many held together within unity'.[ citation needed ]
Today, the concept of ramuan is considered most significant in its application to holistic herbal health and beauty preparations. Indigenous people of Indonesia experimented with this wealth of herbal resources, creating and testing the effects of various blends of botanical components.[ citation needed ] Over thousands of years of experimentation,[ when? ] certain ramuans became favored for their healing, restorative, or beauty promoting effects. These were incorporated into everyday life through practice or ritual, often taking on strong cultural meanings within native traditions. Examples include preparations to aid with pregnancy, childbirth and recovery from childbirth, along with men's preparations designed to improve virility and vitality. Further examples expand into nearly all aspects of daily life, including Malaysia's spa culture,[ citation needed ] with preparations designed to tone the skin and enhance overall beauty.[ citation needed ]
The geographic location of the Dutch East Indies has also influenced its holistic herbal practices. The unique placements of its lands, with broad coastlines, has invited many explorers and settlers from surrounding areas. Consequently, the various cultures and people who traded, settled and inter-married in the region have contributed to the traditions of Malay world countries. Settlers from India and China in particular brought their own traditions, developed by Indian ayurvedics and Chinese herbalists. Those traditions, native wisdom and various holistic health & beauty practices were blended into a new culture. The extensive rainforest resources offered plenty of herbal materials to expand ramuan even further through experimentation. Thus, the cross-pollination of herbal cultures contributed to the richness of ramuan.
The notion that outer beauty is a reflection of inner health [1] has been passed through many Malay generations, women especially. The belief that inner and outer health form a unity is prominent in the Malay culture.[ citation needed ]
As the approach to adulthood becomes apparent in a young Malay girl's life, she receives a wealth of herbal health knowledge, from facial and skin care to herbal remedies. Malays believe the face is a reflection of the whole body. [ citation needed ] A radiant facial complexion is believed to be an indication of a well-balanced mind, body and spirit. Dark circles under the eyes, puffiness, blemishes, dryness and wrinkles reflect an imbalance within the wider body system. Malays believe that internal uncleanliness has direct outer consequences; therefore, a weekly herbal brew of leaves and herbs such as senna leaves ( Cassia angustifolia ), betel leaves (Piper betle), ginger (Zingiber officinale), sepang (Caesalpinia sappan) and other ingredients is often used for internal cleansing in order to detoxify the body, remove fat and purify the blood, with the goal of promoting a beautiful, youthful complexion. [1]
Malay women also use the readily available Kacip Fatimah (Labisia pumila) and Akar Serapat ( Parameria polyneura). For centuries, these herbs have been used to strengthen the uterus and vaginal muscles. Moreover, they are helpful before and after pregnancy. Kacip Fatimah has a variety of other health benefits, from alleviating fatigue to promoting hormonal balance and emotional well-being.
Traditionally, the rituals of Malay men were geared toward masculine strength, wellness, and especially sexual potency. In Malay culture, a man's overall health is measured by his virility. Tongkat Ali ( Eurycoma longifolia ) and Ubi Jaga (Smilax myosotiflora) have traditionally been thought to increase both sexual and overall energy, boost metabolism and improve fertility. Ubi Jaga is believed to increase blood circulation. Tongkat Ali has been scientifically studied and was indeed found to promote libido and increase testosterone blood levels. [2]
Herbal teas, also known as herbal infusions and less commonly called tisanes, are beverages made from the infusion or decoction of herbs, spices, or other plant material in hot water; they do not usually contain any true tea. Often herb tea, or the plain term tea, is used as a reference to all sorts of herbal teas. Many herbs used in teas/tisanes are also used in herbal medicine and in folk medicine. Some herbal blends contain true tea.
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
Ginseng is the root of plants in the genus Panax, such as Korean ginseng (P. ginseng), South China ginseng (P. notoginseng), and American ginseng (P. quinquefolius), characterized by the presence of ginsenosides and gintonin. Ginseng is common in the cuisines and medicines of China and Korea.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Betel nut chewing, also called betel quid chewing or areca nut chewing, is a practice in which areca nuts are chewed together with slaked lime and betel leaves for their stimulant and narcotic effects, the primary psychoactive compound being arecoline. The practice is widespread in Southeast Asia, Micronesia, Island Melanesia, and South Asia. It is also found among both Han Chinese immigrants and indigenous peoples of Taiwan, Madagascar, and parts of southern China. It was introduced to the Caribbean in colonial times.
In early ayurvedic medicine, rasāyana is one of the eight areas of medicine in Sanskrit literature.
Eurycoma longifolia is a flowering plant in the family Simaroubaceae. It is native to Indochina and Indonesia, but has also been found in the Philippines. The plant is a medium-sized slender shrub that can reach 10 m (33 ft) in height, and is often unbranched. The root of the plant has been used in folk medicine of the South East Asian region, and in modern times has common use as supplements, as well as food and drink additives.
Tea blending is the act of blending different teas to produce a final product that differs in flavor from the original tea used. This occurs chiefly with black tea, which is blended to make most tea bags, but it can also occur with such teas as Pu-erh, where leaves are blended from different regions before being compressed. The most prominent type of tea blending is commercial tea blending, which is used to ensure consistency of a batch on a mass scale so that any variations between different batches and seasons of tea production do not affect the final product. Commercially, it is considered important that any batch of a particular blend must taste the same as the previous batch, so a consumer will not be able to detect a difference in flavor from one purchase to the next.
Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences.
Etlingera elatior is a species of herbaceous perennial plant in the family Zingiberaceae; it is native to Indonesia, Thailand, Malaysia and New Guinea.
Jamu is a traditional medicine from Indonesia. It is predominantly a herbal medicine made from natural materials, such as roots, bark, flowers, seeds, leaves and fruits. Materials acquired from animals, such as honey, royal jelly, milk and native chicken eggs are often used as well.
Labisia pumila is a flowering plant in the family Primulaceae native to Malaysia. It is a small, woody and leafy plant with leaves of 20 cm (7.9 in) in length, and grows widely in the shade of the tropical forest floor. The plant is popular in the traditional medicine of the Malaysian and Indonesian community, in which it is believed to be the female version of the equally well-known tongkat Ali, i.e. Ali's walking stick.
Yorùbá medicine, or egbòogi, is a Yoruba system of herbalism practiced primarily in West Africa and the Caribbean.
Cosmos caudatus or king's salad is an annual plant in the genus Cosmos, bearing purple, pink, or white ray florets. It is native to Latin America, and the West Indies, though naturalized in tropical parts of Asia, Africa, and Australia.
Garcinia atroviridis, known as asam gelugur, asam gelugo, or asam keping is a large rainforest tree native to Peninsular Malaysia and Sumatra. This species grows wild throughout Peninsular Malaysia but is also widely cultivated, especially in the northern states, owing to its economic and medicinal value. Garcinia atroviridis is a large perennial plant commonly found in evergreen forests in the southern region of Thailand and Malaysia.
In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances. Culinary use typically distinguishes herbs from spices. Herbs generally refers to the leafy green or flowering parts of a plant, while spices are usually dried and produced from other parts of the plant, including seeds, bark, roots and fruits.
Brazilian tea culture has its origins in the infused beverages, or chás, made by the indigenous cultures of the Amazon and the Río de la Plata basins. It has evolved since the Portuguese colonial period to include imported varieties and tea-drinking customs.
Dominican tea culture combines many customs adapted from various colonial and immigrant cultures that have mingled in Dominica. "Bush teas", made from local herbal plants and often taken for medicinal purposes, are a traditional part of Dominica's culture.
Simpang Durian is a small town in Jelebu District, Negeri Sembilan, Malaysia. It is situated about 10 km from the Pahang border and about 130 km from Kuala Lumpur. Simpang Durian is also a popular stopover destination for super bikers from Singapore and southern states of West Malaysia to rest and refuel before proceeding to Genting Highlands.
Sarawakian cuisine is a regional cuisine of Malaysia. Similar to the rest of Malaysian cuisine, Sarawak food is based on staples such as rice. There is also a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia. Sarawak is famous for its multi-ethnic population. As the homeland of many unique communities, Sarawak has a variety of cuisines rarely found elsewhere in Malaysia. The uniqueness of Sarawak well depends on its ethnic groups. Every native group in Sarawak has their own lifestyle, traditions, cultures and also foods. Sarawak cuisine is less spicy and has a subtle in taste. It uses fresh seafood and natural herbs like turmeric, lemongrass, ginger, lime and tapioca leaves. These ingredients are not only easily available, but also add a hint of aroma, texture and freshness to the delicacies. Food is one of the most cultural identities for native groups in Sarawak with each ethnic group having their own delicacies. Among the Iban, popular foods include tubu (stems), tuak and pansuh. The Malay have bubur pedas (porridge) and kek lapis Sarawak ; the Bidayuh have asam siok and sup ponas Bidayuh. The Melanau make tebaloi, sagu and umai and the Orang Ulu are known for garam barrio, kikid (broth), tengayen, and urum giruq (pudding).
