Mystic Masala
image courtesy of Glynnis Osher, www.themysticmasala.com
When we opened Plenty I swore that scented candles would not find their way into the store yet that resolution quickly dissolved when I walked into the studio of Glynnis Osher (also see her profile at glynnisosher.com). I had been lost in Vancouver while looking for a pottery studio and went into a studio Glynnis was sharing to ask for directions. The exotic yet gentle scents of her Mystic Masala candles and soaps immediately caught my attention.
Glynnis incorporates Ayurveda, an ancient wisdom born more than 5000 years ago in India, into her creations. She uses pure soy wax for her candles and only cotton wicks. Using a traditional cold-process, wild-crafted herbs, flowers and roots are infused for 5 weeks into the base oils of the candles and soaps. Without any crude oils, petroleum or toxic chemicals, the candles burn cleaner and longer than most others. Glynnis makes the candles in Vancouver and she contributes to women’s and rural economic development in Nepal by partnering with Wild Earth, a women’s fair trade cooperative in Kathmandu, to make the soaps.
Soon we will be the first retail outlet to carry her wonderful spice blends which she recommends be ’sprinkled lavishly’ on rice, pasta, salads, veggies, fish, chicken, tofu, and popcorn. They are called Gomasalas, a blend of the Japanese Gomasio and the East Indian Masala. All are based with sesame seeds and are hand toasted. She grinds the spices while chanting the Chamunda Mantra to energize the herbs and spices and balance the six tastes of the Ayurvedic diet. Glynnis’ Gomasalas are:
- Sultry Monsoon Gomasala
- Berber Bazaar Gomasala
- Herb Gatherers Gomasala
- Lotus Goddess Gomasala
- Saffron Temple Gomasala
image courtesy of Glynnis Osher
Here are a few seasonal chutney recipes from Glynnis’ newsletter Mystic Musings:
by Glynnis Osher
FRESH COCONUT/CILANTRO/LIME CHUTNEY
1 cup fresh grated or dried dessicated coconut
1 bunch stemmed cilantro
1 cup fresh mint leaves
1 tbsp fresh squeezed lime juice
1/2 tsp ground cumin
1/2 tsp ground coriander
1” piece finely chopped fresh ginger
pinch salt
Water/coconut water as needed
Making the chutney:
- Blend and grind all ingredients in a mortar and pestle or together in an electric blender.
- Add water or coconut water as needed for desired consistency.
MANGO DATE CHUTNEY
(or Peach Date Chutney as an alternate)
2 medium sized mangos or 3 medium firm peaches
1/2 green jalapeno pepper, seeds removed
1 inch fresh ginger finely chopped
1 tbsp ghee
1 tsp dessicated cardamom seeds or 3/4 tsp ground cardamom
1/2 tsp salt
6 pitted dates
Water for cooking (about 1/2 cup)
1 tsp lemon juice
1 tbsp maple syrup or jaggery or succanat (optional)
Making the chutney:
- Peel and chop mango/peaches into small cubes.
- Finely dice ginger and jalapeno.
- Chop dates into small pieces.
- Toast cardamom seeds and grind to a powder.
- Warm a frying pan and add ghee. When ghee is hot add ginger and jalapeno and sauté on low until ginger is fragrant and golden.
- Add mango/peach and chopped dates and continue to sauté. Add water as needed so mixture does not stick.
- After 5 minutes, mixture starts to meld and soften, add cardamom and salt and maple syrup if you like a sweeter chutney (or if the fruit is not very sweet), cook on low heat for another 10 minutes until mixture is soft and ingredients are well integrated.
- Turn off heat. Mix in lemon juice and allow to cool. Add more lemon juice to taste if needed.
Enjoy!