Wedang Secang: Sappanwood Spiced Drink of Java
Wedang Secang: the red spiced drink of Java
Wedang secang is a warm, spiced drink from Java, made by simmering sappanwood with ginger, lemongrass and a few other aromatics. The result is clear and red, mildly sweet and gently spicy, with a woody, fragrant smell. “Wedang” means a warm drink in Javanese and Indonesian, so the name tells you the drink is served hot or warm. “Secang” is the word for sappanwood, the source of the colour. If you are looking for a warming, non-coffee drink with a taste that is distinctly Javanese, wedang secang is one of the best places to start.
What sappanwood gives the drink
Sappanwood comes from the heartwood of a small, prickly tree, Caesalpinia sappan (now often classed as Biancaea sappan), which grows to roughly four to eight metres. Freshly cut heartwood is light orange and darkens to deep red as it is exposed to light and air. The dried pieces of wood are the part that goes into the pot. When the wood is simmered in water it releases a red colour, and that colour is what makes the drink red rather than golden or brown. The colour deepens with more wood and a longer simmer, and it becomes paler when the drink is diluted with more water.
Sappanwood was a major source of red dye for cloth in Asia until the end of the nineteenth century, and in Indonesia the wood is also used to colour drinks. In a cup of wedang secang its contribution is mostly the colour. A visitor who expects a strong, perfumed taste from the wood will find the cup quieter than the red suggests, because most of the aroma and flavour comes from the spices simmered with it.
The wood is usually sold in dried slivers or pieces, and a household will use a small amount for each pot. The exact amount depends on how deep a colour the cook wants, and it is a matter of taste rather than a fixed rule. A little more wood gives a deeper red, while a smaller amount lets the spices stand out.
The usual spices in the pot
Ginger is the most common partner for sappanwood. Fresh or sliced ginger adds a warm, sharp bite that balances the sweetness of the sugar. Lemongrass is the second main aromatic. It is cut into lengths and bruised before it goes in, and it adds a fresh, lemon-like note that lifts the drink. Cloves are often added in small amounts for a sweet, spicy warmth, and many cooks add a stick of cinnamon. Cardamom and pandan leaf appear in some versions, but they are not in every pot, so recipes differ from one cook to the next.
The ingredients are simmered together until the colour and flavour have come out of the wood and the spices. A common method is to bruise the ginger and lemongrass first, simmer everything until the water turns red and smells fragrant, and then strain it so the drink is clear when poured. A good cup has a warm, aromatic nose from the lemongrass and cloves, and a sharper note from the ginger.
The spices are the reason the drink feels warming. The ginger and cloves give a gentle heat at the back of the throat, and the sweetness rounds that off so the drink is comforting rather than fierce. It is not a medicinal taste. It reads as a warm, spiced drink, the kind that suits an evening.
How the sweetness is added
Sweeteners vary. Rock sugar (gula batu) and palm sugar (gula Jawa) are both common choices, and some cooks use plain granulated sugar or honey. Palm sugar gives a dark, caramel-like depth that suits the woody and spiced base, while white sugar or honey gives a cleaner, lighter result.
The sugar goes in while the drink is still warm, so it dissolves fully and blends into the spices. The amount is adjusted to taste. You can ask for a sweeter or a less sweet cup. The words manis, sweet, and kurang manis, less sweet, are the two to know. Asking for only a little sugar lets the ginger and the other spices come through more clearly.
What wedang secang tastes like
The drink is warm and sweet, with a gentle heat from the ginger. The sappanwood adds colour and, at most, a faint woody edge. The lemongrass and cloves make the smell lively. Taken together, the flavour is light and warming rather than intense or bitter. A visitor should expect something closer to a spiced infusion than to a strong tea or a rich, milky drink.
Because it is not strong, the drink is easy to finish slowly. It is best drunk while it is still warm, since the aroma of the spices is clearest when the drink is fresh.
How it differs from other Javanese warm drinks
Wedang secang belongs to a family of warm Javanese drinks, and the easiest way to tell them apart is colour and aroma. Wedang jahe is a ginger drink sweetened with rock sugar or palm sugar and mixed with hot water, usually pale, with a sharp, hot ginger taste. It does not have the red colour of sappanwood.
Wedang uwuh is the closest relative. It comes from Imogiri in Bantul, near Yogyakarta, and its traditional recipe uses dried clove, nutmeg and cinnamon leaves with ginger and palm sugar. Modern versions commonly add sappanwood and lemongrass, which turns the drink red, so a red cup sold as wedang uwuh and one sold as wedang secang can be very similar. Wedang secang is the version where the sappanwood and the ginger lead, and it is fuller and more herbal than a plain ginger drink.
A visitor who has already tried wedang jahe will notice the redder colour and the more herbal taste of secang straight away. Someone who has tried a modern wedang uwuh will find the sappanwood familiar, because the colour and many of the spices overlap.
Where to find wedang secang
Wedang secang is a Javanese drink, and it is often described as coming from Yogyakarta or East Java depending on the cook. It turns up at stalls and carts that sell warm drinks, and many people also make it at home, so a visitor invited into a Javanese household may be offered a cup of it, poured from a pot that has been kept warm. Availability changes from place to place, so ask locally.
At a stall or cart
At a stall, the drink is usually kept warm in a large pot and poured into a small glass or cup when you order. A stall that sells it alongside fried snacks is a good place to try it, because the warm drink and the fried food balance each other well.
In a home
If you are offered wedang secang at a home, accept it. It is one of the simplest and most personal ways to taste the drink. Take the cup slowly, and drink it while it is warm.
Served hot, warm or cold
Wedang secang is usually served warm, in a small glass or cup. The drink is named for warmth, so a hot or warm cup is the traditional way. In warm weather it can also be cooled and poured over ice, which is a less traditional way to drink it. If you want it hot, say panas, which means hot. If you want it cold, say es, which means iced, and ask whether the stall can do it.
When it is drunk
Warm spiced drinks of this kind are most welcome in the cooler hours, in the evening or in rainy weather, and a cup of wedang secang suits a long chat after a meal. It can equally be drunk during the day by anyone who wants a non-coffee option. Its warmth and gentle sweetness make it a good end to a day of heavier food.
How to order wedang secang
Ask for wedang secang by name. Some sellers list it simply as secang, or as wedang uwuh, so the name on the board may vary. The phrases to know are short. Use manis for sweet and kurang manis for less sweet. Use panas for hot and es for iced. These words are understood at almost any stall, even if the rest of the conversation is in Indonesian.
Practical points for a first cup
Drink it slowly while it is warm, since the spices are strongest when the drink is fresh. The flavour depends on the quality of what goes into the pot, and fresh ginger and lemongrass give a sharper, more complete cup than powders do. Make sure the glass or cup is clean before you drink from it.
Look at the colour too. A deep, clear red suggests a generous amount of wood. A pale drink may have been made with less wood or diluted with water, and the taste may be thinner. The colour is a useful guide to the strength of a cup before you taste it.
Who will enjoy wedang secang and who should skip it
Wedang secang suits a visitor who enjoys warm, spiced drinks and wants to try something that is unusual but not difficult. It is a good choice on a cool evening, after a meal of rice or fried snacks, or as a companion to a sweet dessert. It is also a fine option for anyone who has tired of coffee or black tea and wants a change without a heavy taste.
It is less suitable for someone who dislikes strong ginger or woody spice. If you do not enjoy the sharp bite of ginger in a drink, a gentler option such as sweet tea may suit you better. A visitor who wants a bitter or strongly caffeinated drink will also find this one too soft.
What to eat with wedang secang
The drink pairs well with fried snacks, which are common at the same stalls. Tempe and banana fritters, both warm and crisp, sit well alongside the spice. If you want something sweet afterwards, kolak pisang, the banana in palm sugar and coconut syrup, makes a natural follow-on, and bubur sumsum, the soft rice flour pudding, is another gentle choice. If the drink is taken with dinner, a plate of plain rice or a light meal works well, because the warm drink does not compete with the food.
Questions people ask about wedang secang
Is wedang secang the same as wedang jahe?
No. Both are warm Javanese drinks with ginger, but wedang secang is red from sappanwood and has a woody edge. Wedang jahe is usually pale and has a sharper, more direct ginger taste.
Is wedang secang sweet?
It is mildly sweet. The sugar is there to round off the spice, not to make the drink heavy. You can ask for less sugar with kurang manis.
Can I drink wedang secang cold?
Yes, it can be cooled and served over ice. Ask for es. It is less traditional than the warm version.
Does the drink have a strong flavour?
No. It is warm and aromatic rather than strong. The ginger is the sharpest note, and the sappanwood is quieter than its colour suggests.
Why is the colour so red?
The colour comes from the sappanwood, which releases red pigment when it is simmered in water. The more wood and the longer the simmer, the deeper the colour. Dilution with water makes it paler.
Finding a good cup of wedang secang
Wedang secang is one of the more distinctive warm drinks you can try in Java. Its red colour, fragrant spice and gentle sweetness set it apart from plain ginger drinks, and it is simple to order once you know the words. Ask for it by name, choose your sweetness with manis or kurang manis, and drink it while it is warm.
Related reading: wedang angsle, wedang sereh, purwaceng drink, Warm Spiced Drinks of Indonesia: Ginger, Coconut and Egg Versions.