Senggani is a medicinal plant native to Indonesia and China. This plant is widely believed to be a herbal remedy by the people of China, India, and Indonesia. Communities in West Kalimantan and Central Sulawesi utilize its leaves as a fever reducer. Additionally, its leaves are used in cooking to remove the bitter taste from vegetables (such as papaya flowers).

Senggani can be found in tropical and subtropical climates, from the lowlands up to an altitude of 1,650 m above sea level (m.a.s.l.). It grows wildly on forest edges, disturbed lands, shrubs, and mountain slopes. It prefers sufficient sunlight and low soil pH (acidic conditions).

• Stem (Batang) Reddish color, covered with hairy scales and small hairs.

• Leaves (Daun) Thick, stiff, color ranges from green to yellowish-green.

• Flower (Bunga) Reddish-purple color, the flower cluster (raceme) and stalk (pedicel) are brownish-green.

• Fruit (Buah) Round capsule berry shaped, which cracks open when ripe and is divided into several segments (parts). The color is reddish dark purple.

• Seed (Biji) Small, resembling brown dots.

• Propagation is done using seeds.

• Growth is fast; it usually produces flowers within 3 months.

• Relieves pain (analgesic), reduces fever, stops bleeding (hemostatic), improves blood flow, reduces swelling, treats leukorrhea (vaginal discharge), acts as a diuretic (promotes urine flow), antiseptic, treats diarrhea, canker sores (stomatitis), and neutralizes cassava poison.

• Flavonoids, tannins, saponins, castalagin compounds, procyanidin B-2, helichrysoside, ellagic acid, anthocyanin, melastomic acid, sterols, ursolic acid, p-hydroxybenzoic acid, and gallic acid.