| Curcuma zanthorrhiza | |
|---|---|
 | |
Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Monocots |
| Clade: | Commelinids |
| Order: | Zingiberales |
| Family: | Zingiberaceae |
| Genus: | Curcuma |
| Species: | C. zanthorrhiza |
| Binomial name | |
| Curcuma zanthorrhiza | |
| Synonyms | |
Curcuma xanthorrhizaRoxb.orth. var.[1] | |
Curcuma xanthorrhiza, known astemulawak,Java ginger,Javanese ginger, orJavanese turmeric is a plant species, belonging to theginger family.[2] It is known inJavanese astemulawak, inSundanese askoneng gede (large turmeric) and inMadurese astemu labak.[2] The scientific name is sometimes written asCurcuma xanthorrhiza, but this is anorthographical variant.
This plant originated fromIndonesia, more specifically fromJava island, out of which it spread to several places in thebiogeographical regionMalesia. Currently, most of the temu lawak is cultivated inIndonesia,Malaysia,Thailand, and thePhilippines.[3] Outside ofSouth East Asia, cultivars may be found also inChina,Indochina,Barbados,India,Japan,Korea, theUnited States and some countries inEurope.
Curcuma xanthorrhiza flourishes up to 1500 m above sea level in a tropical climate.[3] Its rhizomes develop well in loose soil.[4]
Curcuma xanthorrhiza is used as a medicinal plant. The rhizome contains anethereal oil (5ml per kg), it primarily consists ofSesquiterpenes. There is also a content ofCurcumin (at least 1%,Ph. Eur.) andstarch.Curcuma xanthorrhiza is used fordyspepsia. It is a spice too.[5]According to one source it is an effective deterrent and pesticide of mushroom mites.[6]InJava, there is a drink made from the juice ofCurcuma zanthorrhiza calledsari temulawak.[7]