September arrived in a whirlwind of activity, and we are pleased to give you a glimpse into what has been happening and what is coming up next.

Review

As you know, Gyalwa Karmapa visited Möhra on very short notice from August 28 to 31, giving us a delightful surprise. We would like to share with you the text Gyalwa Karmapa posted on Facebook and Instagram regarding his visit:

18th Sept. 2026:
“Late in the evening on August 28, His Holiness the 17th Gyalwa Karmapa Thaye Dorje arrived at Dhagpo Möhra—the final stop on this year’s European tour—where he was warmly welcomed by practitioners from the center and the nearby Dharmavillage.
Located in Thuringia, in the heart of Germany, Dhagpo Möhra has been under the direct spiritual guidance of the Karmapa since its founding more than 20 years ago.
The center is particularly renowned for its family courses, which offer children and young people the opportunity to connect with the authentic Dharma in a natural and joyful way. Over the years, close bonds have formed among the young participants; many continue to visit the center as adults and have met the Karmapa on numerous occasions.
During his stay, the Karmapa met with the team members responsible for the center’s administration. On his final evening in Möhra, practitioners from the center and the surrounding area, retreat participants, and visitors—including many of the young people who grew up with the center—gathered in the temple to spend time with him. The Karmapa gave a Dharma talk and took part in an extensive question-and-answer session. At the end of the evening, he was presented with numerous gifts, including homemade delicacies lovingly prepared by members of the Sangha.
Early the following morning, the Karmapa departed from Möhra, warmly seen off by a group of practitioners.
The visit marked a meaningful conclusion to this year’s European tour, taking place at a location where, for generations, practitioners have regularly gathered to practice, learn, and share in the Dharma together.”

From September 3rd to 8th, we had the wonderful opportunity to hold an in-house workshop on statue filling with Chöpen Lama Thinley. Chöpen-la began by explaining the filling process and the creation of mantra rolls in various sizes. We also discussed the materials used for the rolls’ contents and the filling method itself before proceeding to the actual production. Furthermore, we received important, detailed guidance on the tools and materials still needed for our studio. During the workshop, Chöpen-la filled and blessed an initial small Buddha statue; it has now been placed in the studio’s shrine. These were wonderful, highly intensive, and valuable days spent with Chöpen Lama Thinley, who also conducted a Sang Puja and a Karma Pakshi Tsog Puja with us, and provided the *lung* (oral transmission) as well as important instructions for the torma workshop. We extend our heartfelt thanks to Chöpen Lama Thinley. We also thank Acharya Gonpo Tashi for providing the necessary translation.

At the recommendation of Karmapa Thaye Dorje, Khenpo Rigdröl Ngedön taught Master Atisha’s “The Bodhisattva’s Garland of Jewels” this past September.
Khenpo Rigdröl explained the text’s content—the merits and qualities of Bodhicitta—drawing not only on profound Dharma knowledge and extensive experience but also conveying the teachings with great humor and a light touch. We are therefore delighted that Khenpo Rigdröl has already agreed to return next year to teach on a different topic. We will announce the subjects and dates as soon as possible, and we warmly encourage you to take advantage of this special opportunity.

Acharya Gonpo Tashi, who has been leading the study course “The Jewel Ornament of Liberation” since July 26, will continue teaching until September 29. Then, following a short break, Acharya Ngawang Tharchin will take over again as planned from October 11 through the end of November (Christmas break: tentatively December to the end of January 2027).

However, we would like to specifically draw your attention now to an event taking place in November (Nov. 5–8): Part 2 of “The Luminous Nature of the Mind: Contemplations on Buddha-Nature”—based on Jamgön Kongtrul’s “Rays of Light from the Vajra Moon”—featuring teachings, guided meditation and contemplation exercises, group discussion, and partner dialogues with Martina Draszczyk. Newcomers are also warmly welcome to join this session on a timeless topic!

Part 1 covered the context and a general introduction to the teachings on Buddha-nature in Buddhism—including where and how they are situated—as well as the sources Jamgön Kongtrul draws upon in his text. We are happy to share audio recordings of Part 1 with new participants.
In Part 2 we now begin the “actual instruction,” in which view and meditation are interwoven. “Buddha-nature”—or “luminosity”—refers to a fundamental aspect of the mind in Mahāyāna Buddhism: every living being carries within themselves the potential for awakening. Our spiritual path is about gaining access to this innate potential and allowing it to shine ever more brightly. We immerse ourselves in this process, which reveals that Buddha-nature is simultaneously the starting point, the path, and the goal of our practice.
Recommended reading: Draszczyk, Martina. *Die Lichthaftigkeit des Geistes. Kontemplationen zur Buddha-Natur auf Grundlage von Jamgön Kongtruls „Lichtstrahlen des Vajra-Mondes“*. Norbu Verlag, 2024.

The Workshop Café is reopening and will take place on October 4th from 4:00 p.m. to 5:00 p.m. at the “Stiftungshaus”. Everyone interested is cordially invited to come along, catch up after the long summer break, and enjoy a pleasant, stimulating time together.

In preparation for the upcoming statue-filling workshop, a mantra-roll workshop is now being held every Sunday from 1:30 p.m. to 4:00 p.m. We look forward to seeing you there!

Regarding the other workshop activities (herbs and *torma* workshops): If you are interested, please check with the Möhra team for the respective schedules.

Plant Conversations in October: Fiery Spice – The Chili

Autumn brings us vibrant colours, the joys of the harvest and fruit. Including feisty little fruits like chillies. Botanically speaking, a chilli is a berry; it belongs to the species Capsicum annuum and is part of the nightshade family. It originates from Mexico and Central America, and its close relatives include peppers, aubergines and potatoes. However, unlike these mild plants, chillies are not for the faint of ‘taste buds’. The varieties differ in their colour spectrum – which ranges from yellow and bright reds to dark chocolate brown – as well as in shape, but above all in the heat level of their fruits. And this scale ranges from mildly spicy through moderately hot to mercilessly hot. The level of capsaicin is decisive for the degree of heat, which is measured using the so-called Scoville scale. Ground chilli is used to make the popular cayenne pepper.
Both a spice and a medicinal plant: chillies are not only hot but also real powerhouses; as an excellent source of vitamin C, carotenoids, nutrients and antioxidants, they strengthen the immune system. They boost the metabolism, aid digestion, lower cholesterol, improve blood circulation, and have anti-inflammatory and antibacterial properties.
The chilli plant, which is usually an annual, grows as a bushy subshrub and can reach a height of up to one metre, depending on the variety. It requires humus-rich, nutrient-rich, well-drained soil, plenty of sunlight and warmth, and thrives in warm beds and on terraces and against house walls.
In Möhra, chillies thrive and are a favourite in the kitchen. Chillies add spice to life and a bit of zing to dishes that are lacking that final touch.

Recipe for chilli sauce from the Möhra kitchen
Mix equal parts rapeseed oil, vinegar, sugar, soya sauce and tomato purée. Season with salt to taste.
Remove the seeds from the chillies, blend them with the oil mixture (mentioned above) in a food processor on the highest setting, then heat in a saucepan whilst stirring. Depending on how hot the sauce is, add passion fruit juice (for a pleasant tartness or sweetness) to tone it down. Finely grated carrots, finely chopped onion, celery stalks and garlic can be sautéed and added at this stage. Thicken this sauce base with arrowroot flour.
The chilli sauce can be made slightly runnier for seasoning, or thicker to use as a spread. The number of chillies used depends on your personal preference for heat and the variety of the chilli. Möhra chillies, for example, are hot but also particularly mild – you simply can’t get enough of them …