This drink is common in Bali and comes from the Ayervedic traditions. It is thought to go back thousands of years when it was used as a medicinal  brew.


  • 2 chinese dates
  • 1 litre water
  • 150 g fresh turmeric root, (about 3/4 cup, roughly chopped)
  • 30 - 50 g fresh ginger root, (a large finger sized piece peeled and roughly chopped)
  • 5 black peppercorns
  • 2 tbsp tamarind paste from Asian stores
  • 1 cinnamon stick
  • 2 tsp coconut sugar or 1 tbsp honey or maple syruup
  • Juice from 3 limes



Soak dates in a cup of the water. Then chop dates, turmeric and ginger and blitz into a paste in a blender with the soaking water and peppercorns.

Pour the puree into a pan along with the remaining water, tamarind paste, cinnamon and sugar. Simmer gently for about 30 mins with lid on until sugar has dissolved.

Cool and add lime juice

Strain into a bottle and refrigerate.

 I’d suggest having around half a cup, maybe in a shot glass, every day or two. It’s usually served chilled, over ice, but you can also drink it warm, which would be a great option if you’re home with the sniffles.

You can listen to my radio show on fermentation here: https://bit.ly/44QTHUf

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