When mixed with water and simmered on the stove, is loose marshmallow root powder supposed to have a fairly thick consistency, kinda like snot? Or is it supposed to be thin, like tea?
We recently decided to give marshmallow root powder a try as an alternative to the homemade slippery elm bark syrup we've been using per the recipe on Tanya's site. From what I've read from various sources, supposedly it's just a simple matter of swapping out one powder for another for whatever recipe you use, but the results are vastly different! The slippery elm bark syrup had a nice thick consistency, but when I use marshmallow root in the same recipe, I wind up with something that looks like dark tea.
Is that what I'm supposed to wind up with? Or do I need to keep tweaking with the recipe to get a thicker consistency, e.g., not adding as much water, letting it simmer on the stove longer to allow more water to evaporate, etc.?
We recently decided to give marshmallow root powder a try as an alternative to the homemade slippery elm bark syrup we've been using per the recipe on Tanya's site. From what I've read from various sources, supposedly it's just a simple matter of swapping out one powder for another for whatever recipe you use, but the results are vastly different! The slippery elm bark syrup had a nice thick consistency, but when I use marshmallow root in the same recipe, I wind up with something that looks like dark tea.
Is that what I'm supposed to wind up with? Or do I need to keep tweaking with the recipe to get a thicker consistency, e.g., not adding as much water, letting it simmer on the stove longer to allow more water to evaporate, etc.?