While driving around the Indonesian countryside, especially in Sulawesi and Java, you see sheets of tarp spread along the side of the road with cloves or scrolls of cassia drying in the hot sun. The archipelago produces most of the world’s nutmeg and clove, spices over which wars were fought and nations colonized. Most of […]
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While driving around the Indonesian countryside, especially in Sulawesi and Java, you see sheets of tarp spread along the side of the road with cloves or scrolls of cassia drying in the hot sun. The archipelago produces most of the world’s nutmeg and clove, spices over which wars were fought and nations colonized. Most of the produce drying on the plastic sheets is intended for export; the higher the quality the better the price farmers would fetch. Yet, no part of a spice tree is wasted, be it cassia, nutmeg or clove. Javanese tea, wedang uwuh, is an example of this philosophy.
Uwuh means rubbish in Javanese, and the tea uses all of the refuse from the spice production–nutmeg leaves, clove branches, cassia foliage and stems. (Another theory is that the tea is so called because the bits and ends floating in the liquid look like garbage.) Either way, garbage it is not, and one legend credits the Raja of Mataram with the discovery of wedang uwuh.

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