A new book reveals the healing properties of medicinal plants and extracts. SUZANNA PILLAY checks it out.

A BLEND of turmeric, ginger, shallots, black pepper, coconut and nutmeg oil might seem like a marinade for poultry or meat, but it might surprise you to know that it is actually a traditional Malay baby massage oil used to strengthen a newborn’s muscles and immune system.

The practice handed down from generations reflectsthe traditional Malay community’s belief in ramuan or a healing mixture of medicinal plant, plant parts and other botanical extracts to maintain health, beauty and wellness.

Interestingly, the role of these natural concoctions in maintaining beauty and well-being is the subject of Health and Beauty from the Rainforest – Malaysian Traditions of Ramuan, an exhaustive collection of the traditional treatments, healing methods and preparations practiced by multi-ethnic Malaysia over the centuries.

Traditional Malay medicine believes that individuals are made up of four “humours”: hot and moist, cold and moist, hot and dry, cold and dry. A proper balance is required for good health.

The belief of internal imbalance resulting in ill health is also evident in traditional Chinese medicine and Indian Ayurvedic practices, which believe in balancing the yin and yang and the doshas, respectively.

All three ethnicities believe that food has medicinal properties in restoring inner energy to fend off illness and disease and value the importance of maintaining inner health.

Food combinations were especially important in these cultures as they were believed to possess qualities which impact health and well-being.

For example, it was believed that different kinds of food had different physical nature.

Some foods were classified as heaty, some cold, some windy and so on, and had to be eaten in correct amounts.

Once only available in the rainforest, these herbs and plants made their way into gardens of local homes.

Some of these plants, herbs and spices were mixed and used externally, while others were ingested for their health benefits or used in common household practices which continue today.

The Malay herb salad or ulam, a dish with a permanent place in modern Malay households, is believed to be rich in anti-oxidants.

Common aromatic herbs include mint, holy basil, lemongrass, turmeric and kaffir lime leaves.

In Indian culture, the essential curry ingredient, turmeric, is regarded as an anti-inflammatory agent and when mixed with the juice extracted from the holy basil plant, makes an excellent anti-diarrhoea medication.

Another common Indian kitchen staple is curry leaves.

Apart from being used to add flavor to curries, they are used to treat morning sickness.

An expectant mother suffering from the condition is usually given a mixture containing one teaspoon of curry leaf juice and lime juice and honey.

Bitter-tasting food is believed to be both nourshing and healing.

For the Chinese, ginger is believed to balance the “cold” nature of certain foods and when added to seafood, prevents seafood poisoning.

The humble kaffir lime fruit, a common plant found in most home gardens, is an effective purifier for the Chinese.

Adding it to bath water alongside the petals of five coloured flowers results in a cleansing agent to wash away ill-fortune or bad luck from a person.

All this makes Malaysian Traditions of Ramuan a fascinating read.

The book is a national interest project initiated by Biotropics Malaysia Berhad.

“We hope the book will help open Malaysia to the world and give a deeper appreciation of the valuable resources of our land,” said Professor Emeritus Datuk Dr Hood Salleh, one of the book’s editors.

“The ramuan tradition belongs to the people of Malaysia – a knowledge and tradition that is part of every Malaysian family. It is important that this knowledge is documented and preserved for future generations,” he added.

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