The Indians completely clean the shell, removing all soft organic material, then soak the shell in lemon juice for a minimum of 24 hours to soften it. They then ground by hand into a white cream, mix in further lemon juice and aromatic essences.
Vitamin E is added to the cream.
The lemon juice softens the clam shells as well as infusing them with its own emollient properties. The softened clam shells are then ground by hand with stone and metal implements, which reduces them to a white paste. Aromatic herbs and vitamins, especially Vitamin E, are then mixed with the white paste to give the cream its final form and consistency. The formula is simple, but the preparation is time-consuming. The results are all natural.