On 22 June 2025, under the category of community programme, the volunteers of Penang Suya Meiyarivagam (PSM) participated in a session on how to cool the body naturally. Some recipes from the Cooling Food and Drinks brochure, published by the Consumers Association of Penang (CAP), were demonstrated.
The session featured the use of dried and fresh flowers of butterfly pea and hibiscus, steeped in boiled water to make a healthy and cooling drink. Palm sugar was used as a natural sweetener, reinforcing the importance of choosing wholesome ingredients. How to remove the stamens from the flowers was explained and the preparation method was demonstrated in detail.
In addition to flowers, the preparation of drinks using commonly known cooling roots such as sarsaparilla and vetiver was also demonstrated. Volunteers were shown how to properly clean these roots, as they often contain soil during the uprooting. Various preparation methods such as soaking, steeping and boiling were explained, highlighting the several options we have when making these drinks. Lime juice can be added to enhance the taste. In fact, sarsaparilla and vetiver can be combined to create a drink with a unique taste. Boiling the roots gives the drink an enticing aroma. Boiled root infusions can also be used in jelly preparation, making it both wholesome and tasty.
Apart from consumption, sarsaparilla and vetiver roots can be added to bath water and left to soak before bathing. This practice cools and refreshes the body. However, caution should be taken by those whose bodies may not respond well to excessive cooling, especially individuals with asthma or other cold-related symptoms. For others, these drinks are particularly beneficial during the hot season. Used vetiver roots can be dried and reused multiple times, ensuring sustainability and cost-effectiveness.
The medicinal properties of the flowers and roots were also discussed. For instance, butterfly pea helps control diabetes and enhances cognitive function. Hibiscus is rich in vitamins and beneficial for heart health. Both sarsaparilla and vetiver aid in blood purification. The fine roots of vetiver can also be used as a natural body scrub during baths.
During the interactive session, volunteers posed questions such as where to buy the roots, how much to use and methods for drying butterfly pea and hibiscus flowers for future use. They were advised to dry the flowers in a shaded area before bottling and storing them in airtight containers. After the discussion, the prepared cooling drinks were served to the volunteers for tasting.
The Cooling Naturally booklet published by CAP captured the attention of many, as it provides in-depth information on the health benefits and nutritional value of various cooling foods. Volunteers were reminded that the key to effective natural cooling lies in selecting the right foods, knowledge that can be gained and applied by following the booklet’s guidance. The importance of these traditional practices, handed down through generations by our ancestors from all ethnic backgrounds, was also emphasised.
Adopting natural cooling practices is not only beneficial for personal well-being but also contributes to environmental sustainability. Over reliance on air-conditioners can negatively affect both our health and the planet in the long run. It is therefore our collective responsibility to adopt and promote these age-old methods.
The session concluded with volunteers expressing their commitment to putting into practice what they had learned and to sharing this valuable knowledge with their families and communities.
