2 Sep 2020

Pitta Massage Oil Recipe (Summer and Late Spring)

Tagshomemade massage oil, massage oil, massage oil recipe, pitta, pitta massage oil

Massage oil, especially when infused with herbs, can be more than just a feel-good skin moisturizer. Ayurveda teaches that fat is closely connected to love, satisfaction, and protection (Svoboda, 1999). In addition to nourishing and nurturing the skin, using herbally infused homemade massage oils produces a grounding, supportive, and protective effect on the body and mind. Daily self-massage with oil, called abhyanga, is a wonderful practice for soothing vata dosha in particular but can be practiced with benefit by all types. The base oil and herbs can be adapted based upon your constitution and the season.

Ayurveda teaches that each season corresponds to one or more of the doshas. Pitta dosha predominates during the summer and late spring—the hot and fiery time of year (O’Donnell, 2015). Therefore, this pitta massage oil recipe focuses on herbs and spices with a cooling energy.

Pitta Massage Oil Recipe

Sunflower oil is light and cool in nature, and therefore works well during the pitta time of year. For simplicity, you can use any combination of the herbs suggested as long as the total amount adds up to one ounce of herb by weight. Yield: 4 ounces.

Ingredients

1 ounce total any combination of gotu kola (Centella asiatica) aerial parts, guduchi (Tinospora cordifolia) stem, hibiscus (Hibiscus sabdariffa) flowers, lavender (Lavandula spp.) flowers, manjistha (Rubia cordifolia) root, rose (Rosa spp.) flowers, or shatavari (Asparagus racemosus) root
6 ounces sunflower oil
16 ounces water

Directions

Depending on which herbs you choose to use, place the hard herb parts (roots, bark) and water together in a medium-sized saucepan.
Bring mixture to a boil and then simmer until water is reduced by 50%.
Remove mixture from heat. Add the soft parts (flowers, leaves, or stems) and let steep, covered, for 30-60 minutes. (If you only use the soft herb parts, then bring water to a boil, remove from heat, add herbs, cover, and steep for 30-60 minutes. If you only use the hard parts, then proceed to the next step after the water is reduced by 50%, it does not need to steep any longer.)
Add the oil to your saucepan along with the infusion/decoction and herbs.
Heat until the water and oil just start to bubble, then reduce heat to a low simmer.
Stir occasionally and ensure that the herbs are not scalding or sticking to the bottom of the pan.
Simmer until all water evaporates and only oil and herbs remain.
Look for these signs to indicate that water has evaporated: only very small bubbles being produced. (Oil creates small bubbles, whereas water creates large bubbles.) Hold a dry glass or glass plate over the pot. If you see any condensation, that means there is still water left.
When you think the mixture is ready or close to it, go ahead and strain out the herbs. You should be left with 4-6 ounces of liquid oil. If you end up with more, simmer a bit longer.