Researched by
Originally published January 2001

In November 2000, Jean Pütz and the Hobbythek team from television station WDR produced a show on Lebenselixiere aus Indien; and I was so impressed with the show, I decided to pass on what I learned. Information for this article, including all recipes, was taken from Hobbytip Nr. 312 (Homepage for Hobbythek is http://www.hobbythek.de).

Maybe you have heard a lot about Ayurveda recently. I know the Body Shop was running a product line geared toward Ayurvedic aromatherapy. Ayurveda is probably one of the oldest medicinal systems in the world today and is based on viewing each individual's personal situation in sickness and not generalizing sicknesses per se as is often done in traditional Western medicine. Also important to the Ayurvedic system is the view that the human body and the environment in which it lives are involved in a symbiotic relationship. The body, therefore, is inseparable from the cosmos and is cared for like a holy temple, not only in regards to sickness and preventing sickness, but also in regards to personal hygiene and nutrition.

Ayurveda is not just a medicinal system, rather it is an entire way of life that not only focusses on healing sickness, but also attempts to answer the question: What is the purpose of life? Its broad spectrum of prevention and therapy extend not only into a highly-developed regiment of personal hygiene, but also into a well-organized theory of nutrition, a spiritual exercising of the body through yoga, and a highly knowledgeable basis of herbal medicine, combined with effective physical therapy, including massage and steam baths. In India, the training to become a Doctor of Ayurveda is accredited by the government and takes around nine years.

The foundation of Ayurvedic cooking is in the spices! Eating well and spicing right for healing are one and the same. Each spice is attributed with certain healing powers. Tumeric, for example, is good for skin and eye infections, bronchitis, and parasitic worm infections. The ten fundamental spices in India are: whole cloves (Gewürznelken), tumeric (Gelbwurz, Kurkuma), ginger (Ingwer), cardamon (Kardamon), coriander (Koriander), cumin (Kreuzkümmel), nutmeg and mace (Muskat and Muskatblüte), black pepper (schwarzer Pfeffer), saffron (Safran) and cinnamon (Zimt).

A word about onions and garlic: in traditional Ayurvedic cooking, these two items are often omitted because their strong odors and flavors mask the sense of smell and taste and dampen the spirit.

• Throw away any spices that are over one year old because they no longer have the desired quality.



• Store spices in airtight brown glass (because it keeps out light and air which affect the quality of your spices). You can ask for brown glass containers with screw-on lids in any Apotheke.



• Label and date your spices so you know what is in each container and how fresh it is.



• Whenever possible, buy your spices unground and grind them yourself. Use a mortar and pestle or coffee bean grinder to grind the spices in small amounts just before use.



• Be sure to start with small amounts of new spices to be sure you enjoy the flavor before having a cabinet full of spices you never use.



• In order to ensure the purity of the spices you use, always try to buy organic spices. That way you are sure to avoid pesticides, antibiotics, fertilizers and other products which would negatively effect your cooking.

The word masala means mixture and it is what most people consider curry; although most commercially prepared curry mixtures are 90% tumeric (hence, the yellow color) and are not authentic. A true Ayurvedic masala contains anywhere from three to ten different spices, and is not a powdery yellow, but a mulchy brown. Each Indian woman has her own recipe handed down from generation to generation.

The Hobbythek team has created some of its own masalas, which you can make yourself or buy ready-made from Spinnrad. You can also order some of the spices fresh from Spinnrad if you have trouble finding them here in Hamburg. I can recommend two spice stands at the Ise-Markt (under the U-Bahn between Eppendorfer Baum and Hoheluftbrücke), one selling organic spices and the other selling a well-stocked supply of various spices, dried beans and rice. Below are the recipes and some sample dishes -- Guten Appetit!

      1 tsp. coriander seeds (1 TL Koriandersamen)
      5g (5cm) dried ginger root (getrockneter Ingwer)
      1 tsp. fennel seeds (1 TL Fenchelsamen)
      1 tsp. cumin (Kreuzkümmel)
      1 tsp. whole cloves (1 TL Nelken)
      5g (5cm) cinnamon stick (Zimtstange)
      1 tsp. green cardamon capsules (1 TL Kardamonkaspeln, grün)
      Seeds from two anise stars (Sternanis)
      1 tsp. cayenne pepper (1 TL rote Paprika)
      1/2 tsp. dried red chilies (1/2 TL Chilis)
      1 tsp. tumeric (1 TL Kurkuma or Gelbwurzpulver)

This masala is especially good for vegetable curries, sauces and soups. Dry roast all ingredients except the paprika and tumeric in a teflon-coated pan. Heat the items until they begin to pop and smoke, but do not let them turn black. Grind this mixture with mortal and pestle or in a coffee bean grinder and then add paprika and tumeric.

      1 kg. vegetables (for example, cauliflower, broccoli, carrots etc.)
      2 tsp. Ghee (Butterschmalz) or vegetable oil
      1 tsp. soma-masala
      100 ml water
      salt and pepper to taste
      3 Tbs. fresh herbs (for example, basil, dill, chives, parsley)
      2 Tbs. freshly chopped nuts (for example, cashews or almonds)

Wash and peel the vegetables and dice into equal sized chunks. Heat the Ghee/oil in a skillet and add the soma-masala. Let simmer for 1-2 minutes. Add the vegetables and water. Let the skillet come to a boil and cook until done at low heat. Just before serving, sprinkle with fresh herbs and nuts. Basmati rice or roasted potatoes go well with this dish.

      5g (5cm) dried ginger (getrockneter Ingwer)
      Seeds from two anise stars (Sternanis)
      1 tsp. green cardamon capsules (1TL Kardamonkapsel, grün)
      1 tsp. fennel seeds (1TL Fenchelsamen)
      5g (5cm) cinnamon stick (Zimtstange)
      ½ vanilla bean (Vanilleschote)
      1 tsp. cumin (Kreuzkümmel)
      1 tsp. whole cloves (1TL Nelken)

This masala is good for desserts, sweet sauces and beverages. Dry roast all ingredients in a teflon-coated pan and grind as mentioned above.

      300 ml freshly squeezed orange juice
      300 ml water
      300 ml plain yoghurt
      1 tsp. Sattwa-Sweet Masala
      1 Tbs. sugar (or other sweetner)

Mix all ingredients in a blender until foamy, fill in glasses and garnish with orange slices.