Pilis, the Jamu Oles for Postpartum Moms""The painful contractions that last for hours during childbirth almost always suck up mothers’ energy and leave them fatigued and exhausted completely. However, currently there are many treatments to reduce the fatigue, one of them is the jamu oles pilis. ""
Published by : administrator - 11/11/2020 16:33 WIB
3 Minutes read.
Pilis is a traditional medicine. Pilis is applied by lathering (oles) or putting it on the forehead of postpartum mothers. This jamu is made from natural ingredients, such as galangal, turmeric, cloves, cumin, and mint leaves. The use of pilis on the forehead is intended to reduce complaints of dizziness and maintain eye health. Although it has not been scientifically proven, the cold sensation that radiates around the forehead and head makes Moms feel comfortable and relaxed.
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Pilis is made from natural ingredients, so it is safe to use. In addition, this jamu is for external use only. The main ingredients of pilis are essential oils which are classified into fatty acids, and non-polar compounds. Pilis is also produced by major factories in Indonesia under various brands. Currently, finding jamu pilis is easy. You just need to type the keyword pilis in the online market place, and various brands of pilis popped up to choose.
However, if you want to make it yourself at home, you can try the following pilis recipe. In addition to ensuring that the ingredients used are the best and freshest natural ingredients, making your own pilis is also more affordable.
* 1 gr
- Black cumin
- kemukus (Piper cubeba)
- Seprantu (Sindora sumatrana Miq.)
* 5 gr
- Dlingo/sweet flag (Acorus calamus)
- Bangle (Zingiber purpureum Roxb)
- Empu kunyit (kind of turmeric ‘broodstock’)
How to make:
With a little water added, all ingredients are pounded into smooth paste.
As for how to use it, put the pilis on the forehead in the afternoon for 15-30 minutes after 7 days to 40 days after giving birth. You will feel more relaxed. But if you have any complaints, consult your doctor immediately.
R.A B. Abdulkadir. 1992. Buku Masakan & Jamu Tradisional. Yogyakarta