Here are a FEW of the things that go into
Coffee, Tea, Cardamom,
Citric Acid, Herb Tea, Tamarind, Dried Lemons, Dried Limes, Hard Candy,
Honey, Angostura Butters, Okra, Egg Whites, Spit, Black Pepper, Garlic,
Wine, Vinegar, Sugar, Molasses, Jaggery, Citric Acid, Walnut Husks,
Leaves, Walnut Root, Rose Petals, Lemon Peel, Orange Flower
Fenugreek ... and a handful of whatever looks interesting.
All of these things fall into just five chemical categories:
Sources of acid
Sources of sugars or useful slime
Sources of tannins or related plant dyes
Sources of monoterpene alcohol
Sources of nice smells
If you add something that fits into one of those groups ....
help and it won't hurt!
Brew it up and stir some into your henna until the paste is
thick as stirred up yogurt. Cover your paste with plastic wrap
wait for Dye
Remember: every henna is different! Some hennas do well
mix, others do well with another. Try things out, and write the
down in a notebook!
Want to know more about henna mixes, what people use and how
them? Ask the henna artists on the Henna
Here are some of the Henna Page Henna
Mark Foster: "Brew
is definitely of the sour kind relying on Tamarind to change the PH
I use: whole cloves, whole black pepper, loose strong tea, coffee, and
I never actually measure the ingredients as I use the "by eye
of cooking. There are more cloves than anything else, followed by
tea then tamarind, coffee, and black pepper.
I cook my mix in an old pressure cooker - I throw in all the
and fill it with water. I secure the lid and then wait until it starts
getting hot and whistling with steam. Then I turn off the heat and let
it cool, still closed - so the brew slowly cooks without losing much
content. I strain the next day - bottle it and leave out of direct
When i mix my henna,. I shake the bottle and then microwave
brew to make it hot. I add the essential oils to the henna and then mix
in the hot liquid, so the henna being ready to rock within the time it
takes me to go to the studio - About 20 minutes."
Zimra: "I make a brew that I call “henna soup” (no, it’s
Don't eat it. It also doesn't contain henna! I use it as the liquid in
my henna paste).
In a small saucepan, I place a generous handful of dried
slices, 1/3 cup of black tea leaves, about ¼ cup of whole
several chunks of tamarind (usually about one whole pod), a tablespoon
of fenugreek seeds, and several cardamom pods. I bring this to a boil,
then reduce the temperature and cook at a low boil for 15-30 minutes
more water if needed.) Strain the warm liquid into henna, and
or freeze any leftovers."
mix that I add to the henna powder has some base ingredients, but does
change a little every time I cook a batch up.
The basics: 2 c. water, 6 black tea bags, dried lime
(2 limes worth), and some sugar/jaggery.
Those are the "must haves" for me.
After that, it's 'whatever is in the cupboard'.
I will add. .. fenugreek to help the elasticity of the henna
cloves to perk up the color; cardamom pods for smell; ground
for smell; instant coffee to perk up the color; dried pomegranates to
perk up the color; anything else that I get a whim for.
I bring it all to a boil and then cover the pot and let it
for 30 minutes before straining all the liquid. I also squeeze
the liquid out of the boiled mush ... be careful you can burn yourself.
I pour this into an ice cube tray and freeze it, then store
cubes in a zip lock baggie. That way I can put 2 cubes in the
for 2 minutes before I add that to the henna paste I am making.
Step: Is it ready yet?
to "Mix Index"
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