Ingredients :

• Fresh turmeric — Found in Asian or organic grocery stores. It looks like miniature ginger, with thin brown-beige skin and bright orange inner flesh. Warning: it stains everything — the board, fingers, clothes. Wear an apron. If you can’t find fresh, use one teaspoon of powder for every 5 cm of fresh root.
• Fresh ginger — Choose pieces that are firm to the touch, not limp or wrinkled. The younger and smaller the piece, the less fibrous and spicy it will be. You can peel it with the edge of a tablespoon — it removes the skin without wasting the flesh.
• Lemon — A lemon that feels heavy in your hand is a sign it’s juicy. The acidity balances the bitterness of the turmeric and helps with preservation. Squeeze it directly into the mix — no need to pull out the electric juicer for such a small amount.
• Freshly ground black pepper — Not the pre-ground pepper that’s been sitting in the cupboard for two years. A few turns of the mill just before serving. The piperine it contains multiplies curcumin absorption significantly — it’s documented, not folklore.