If you’ve ever considered Ayurveda the kind of thing that waits to be learned about in your far off future, you’re not alone. I always loved the idea of Ayurvedic medicine but never knew how to actually apply it in my everyday life without running off to study it for years, like my gorgeous friend and yoga teacher, Jess. Put her incredible knowledge in the same room as a spice market of ingredients and masalas become the easiest way to gain every benefit from Ayurvedic teachings; the edible way! If you’d like extra information when you’re making these seasonal masalas, don’t forget to check out the accompanying Youtube episode, and then you’ll get to meet Jess too. These beautiful masalas come from Maya Tiwari’s book, Women’s Power To Heal through Inner Medicine.


Spring Masala

1 teaspoon cumin seeds
2 tablespoons coriander seeds
1 tablespoon yellow mustard seeds
1 teaspoon black peppercorns
1 teaspoon cardamom seeds

Summer Masala

2 tablespoons coriander seeds
1 tablespoon fennel seeds*
1 tablespoon poppyseed
1 teaspoon cardamom seeds
10 saffron strands*



To make the Spring masala, dry roast all the spices in a frypan over high heat until they start to pop and release their aromatics. Immediately remove from heat and pour into a mortar to grind with a pestle until powdered. Remove the cardamom husks once the seeds have been released.

To make the Summer masala, use the same technique of dry roasting the spices, but leave the fennel seeds and saffron out of the frypan*, adding them in before grinding in the mortar.

Use generously over roasted vegetables, in dahl, kitchari and with any grains or pulses. These masalas are also delicious to dip sourdough bread into with olive oil, so don’t just keep them for Indian style dishes, use them everywhere!