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Ubat Periuk primarily consists of a wide variety of herbs, roots, stems, leaves, and barks selected for their perceived medicinal properties. The exact mixture often varies depending on the healer or preparer, largely influenced by the availability of plants in their local environment. Despite these variations, the main principle remains consistent: to use a balanced combination of herbs in terms of taste, aroma, and health benefits. Common plants used in the preparation of Ubat Periuk include the following:

• Tongkat Ali (Eurycoma longifolia)

Widely known in Malay traditional medicine, this root is used to enhance vitality, strengthen muscles, and improve male fertility.

• Kacip Fatimah (Labisia pumila)

Closely associated with women’s health, especially postpartum, it is believed to contract the uterus, regulate hormones, and restore inner strength.

• Buah Tunjuk Langit (Swietenia macrophylla)

The seeds are said to reduce blood sugar levels, promote circulation, and strengthen the immune system.

• Lemba Batu (Staurogyne merguensis)

Often used as a supplementary ingredient to refresh the body, boost energy, and maintain bodily balance.

• Halban (Vitex pinnata)

Its leaves are believed to relieve muscular aches and reduce fatigue.

• Gajah Tarik (Strychnos axillaris)

The roots of this plant are traditionally consumed as a tonic to improve physical strength and endurance.

• Teja Lawang (Cinnamomum iners)

A type of cinnamon bark, it serves both as a flavouring agent and as a digestive aid.

• Tongkat Ali Hitam (Polyalthia bullata)

Considered stronger than common Tongkat Ali, it is believed to boost stamina and male reproductive health.

• Tengkuk Biawak (Anodendron candolleanum)

Traditionally used to cleanse the blood and restore strength after illness or childbirth.

• Ubi Jaga (Smilax myosotiflora)

Known as a natural aphrodisiac and stamina enhancer, it is also believed to improve blood circulation.

• Herba Sekunyit (Coscinium fenestratum)

Recognizable by its yellow stem, it is used to reduce body heat and cleanse the internal system.

• Payung Ali (Diospyros buxifolia)

Traditionally consumed to boost energy, strengthen the immune system, and rejuvenate the body.

• Tongkat Haji/Samad/Setulang (Prismatomeris tetrandra)

This root is used to enhance inner vitality and is believed to impart a natural radiance to the body.

• Rempah Gunung/Kulit Lawang Kecil (Cinnamomum javanicum)

Besides adding fragrance, it also functions as an antimicrobial agent and digestive aid.

These herbs are usually boiled in earthenware pots, such as belanga or buyung (traditional clay pots), as it is believed that clay preserves the natural efficacy of the plants better than metal pots. However, in modern practice, iron or stainless-steel pots are commonly used due to their convenience. The Malay preference for clay pots reflects a traditional philosophy that meticulous preparation influences the effectiveness of the remedy for the user.

The preparation process of Ubat Periuk is regarded as an art within Malay traditional medicine. It requires precision, as the amount of water, duration of boiling, and measurement of herbs play crucial roles in determining the effectiveness of the decoction. In general, the preparation method consists of the following steps:

Step 1: Preparation Stage

• All herbs, roots, stems, and leaves are thoroughly cleaned to remove dust, soil, or natural sap.

• Traditionally, the mixture is placed in clay pots (belanga or buyung), as clay is believed to preserve the natural properties of the herbs better than modern iron pots. In contemporary practice, however, metal or stainless-steel pots are often used due to their availability.

• The measurement of herbs usually follows the recommendations of traditional practitioners, such as a handful of roots, three slices, or an inch-long piece of root. These proportions are important to prevent excessive use, which may cause side effects.

Step 2: Boiling Process

• The herbs placed in the pot are covered with sufficient water, typically three glasses.

• The mixture is simmered over low heat until it boils, and the volume is reduced to about one glass.

• In modern practice, one packet of Ubat Periuk is usually boiled with a full pot of water and left to boil until the essence of the herbs is fully extracted.

Step 3: Consumption Method

• The strained decoction is consumed warm, usually twice a day—one glass in the morning and one in the evening.

• For postpartum mothers (normal delivery, caesarean section, or miscarriage), it is traditionally consumed three times daily, starting from the third day after childbirth until the end of the confinement period.

• Any remaining liquid should be left in the pot, not refrigerated. Before drinking, it is reheated.

• The boiled herbs can be refilled with water and reused for up to 7–10 days, as each boiling is believed to continue releasing herbal extracts.

Restrictions and Warnings

• Not recommended for pregnant women, as certain ingredients may harm the fetus.

• Not suitable for infants or children under 16, as their bodies are not prepared to handle concentrated herbal decoctions.

• Breastfeeding mothers are advised to avoid Ubat Periuk due to potential risks for the infant’s health.

• Patients with chronic illnesses under medical supervision (e.g., kidney, liver, or heart conditions) should consult their doctors before consuming Ubat Periuk.

• It should not be consumed simultaneously with modern medication, as herbal-drug interactions may cause unwanted effects.

Traditional Usage Tips

In Malay cultural tradition, there are specific guidelines for postpartum mothers:

• Ubat Periuk decoction is best consumed after the third day of childbirth, when the body is more prepared for internal healing.

• The practice is continued until the end of the confinement period (40–44 days) or until internal wounds are fully healed.

• It is recommended to drink before meals, as the body can absorb the herbal nutrients more effectively.

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