The first step is to make a paste with the Turmeric Root powder (and optional herbal powders, if using). I do this by mixing the powder with just over 1/2 cup of water. Bring the mixture to a boil – stir continuously to prevent burning – then reduce heat immediately and simply simmer until a paste is formed. Transfer Turmeric paste to a glass mason jar and keep stored in the refrigerator for 10-14 days. If you’d like it hot, warm the above mixture over low heat in a small pot. If you prefer it cold, add all contents to a blender — with a few cubes of ice – and blend until smooth.