Re: just curious

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Posted by Catherine Cartwright Jones on August 31, 2001 at 15:39:07:

In reply to: just curious posted by Graeme on August 31, 2001 at 15:18:25:

I've tried vinegar and can't deal with the smell. I can't bear the
smell of wine or angostura bitters mixed into henna either. Other
people spice the vinegar or wine with cloves and other fragrant things
and get by.

Anything acidic will work. If you want to try something other than
citrus, try tamarind. Tamarind is sour enough, and adds stringiness
to the paste. It's a great standby, as it will keep in the cupboard
for a year. Ditto dried limes.

If your paste is around ph5.5 it will release dye. The acid dissolves
the leaf stuff, and keeps the -h intact on the dye molecule. So,
you'll need an acid that's down around ph 2.5 or 3 in a temperate
climate.

If it's HOT, you can get by with less acidity. Rainwater, very sour
plain yoghurt, things like that will do in a hot climate.

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: I've tried vinegar and can't deal with the smell. I can't bear the : smell of wine or angostura bitters mixed into henna either. Other : people spice the vinegar or wine with cloves and other fragrant things : and get by. : : Anything acidic will work. If you want to try something other than : citrus, try tamarind. Tamarind is sour enough, and adds stringiness : to the paste. It's a great standby, as it will keep in the cupboard : for a year. Ditto dried limes. : : If your paste is around ph5.5 it will release dye. The acid dissolves : the leaf stuff, and keeps the -h intact on the dye molecule. So, : you'll need an acid that's down around ph 2.5 or 3 in a temperate : climate. : : If it's HOT, you can get by with less acidity. Rainwater, very sour : plain yoghurt, things like that will do in a hot climate.
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