1. Peel the turmeric. Your fingers are going to turn yellow. Don’t worry. An entirely natural dishwashing product will overcome it. If your cutting board or counter is stained, soap, leave it to work for five minutes or more, then rub with water and a sponge. The turmeric stain is going to disappear.
2. Crack and open the tamarinds. Make sure you remove all internal roots. We’re going to use only the inner fruit.
3. 3. Fill a large saucepan with water, put the peeled turmeric in it and allow it to boil for at least 20 minutes until the water has a rich and vibrating calendula color.
4. While the turmeric water boils, take a frying pan, pour 2-3 cm in water and put on the peeled tamarins. Stir the fruit in the water with a wooden utensil so that they can melt and dissolve and form a comparable texture to jam. You shouldn’t need more water, but if it’s too dry, add a little water.
At that moment, you should be able to see the little seeds coming out. When the texture appears velvety, turn off the heat and allow it to cool.
5. Back to turmeric water. Now the color should seem ready. Pour in a little cold water to lower the temperature. Take the turmeric water and pour it into the blender with the turmeric. We boiled it so the root can get extrarry and have more flavor, now is the time to put it in the blender for even more flavor and richness. Mix, mix, mix. The color should now look like extra-ardent calendula.
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6. Return to the tamarind in the stove. Pour the substance into the strainer that is placed on top of a small bowl to recover the tamarind. Swirl the jam-like substance in the strainer with a wooden utensil – we just want to use the soft pieces of the fruit. Not the seeds, not the seed bark.
7. Pour the tamarind that has been recovered into the bowl into the blender with the turmeric water, and mix again.
8. We’re almost done. Press your lemons in the blender. Now take the blender and pour your delicious juice into your glass jar. Add honey for taste, close with the lid, shake to mix.
9. Store the refrigerator for up to 3-4 days and drink it every day.
1. Peel the turmeric. Your fingers are going to turn yellow. Don’t worry. An entirely natural dishwashing product will overcome it. If your cutting board or counter is stained, soap, leave it to work for five minutes or more, then rub with water and a sponge. The turmeric stain is going to disappear.
2. Crack and open the tamarinds. Make sure you remove all internal roots. We’re going to use only the inner fruit.
3. 3. Fill a large saucepan with water, put the peeled turmeric in it and allow it to boil for at least 20 minutes until the water has a rich and vibrating calendula color.
4. While the turmeric water boils, take a frying pan, pour 2-3 cm in water and put on the peeled tamarins. Stir the fruit in the water with a wooden utensil so that they can melt and dissolve and form a comparable texture to jam. You shouldn’t need more water, but if it’s too dry, add a little water.
At that moment, you should be able to see the little seeds coming out. When the texture appears velvety, turn off the heat and allow it to cool.
5. Back to turmeric water. Now the color should seem ready. Pour in a little cold water to lower the temperature. Take the turmeric water and pour it into the blender with the turmeric. We boiled it so the root can get extrarry and have more flavor, now is the time to put it in the blender for even more flavor and richness. Mix, mix, mix. The color should now look like extra-ardent calendula.
The following page continuation
6. Return to the tamarind in the stove. Pour the substance into the strainer that is placed on top of a small bowl to recover the tamarind. Swirl the jam-like substance in the strainer with a wooden utensil – we just want to use the soft pieces of the fruit. Not the seeds, not the seed bark.
7. Pour the tamarind that has been recovered into the bowl into the blender with the turmeric water, and mix again.
8. We’re almost done. Press your lemons in the blender. Now take the blender and pour your delicious juice into your glass jar. Add honey for taste, close with the lid, shake to mix.
9. Store the refrigerator for up to 3-4 days and drink it every day.
