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Pitta - That which generates heat energy in the body is called pitta dosha. Pitta regulates the enzymes and the hormones in the body. The food we ingest and the oxygen we breath in is converted into doshas, dhatus and malas by pitta.

Pitta maintains body temperature and digests food. It imports colour to the blood and skin.

Pitta also controls mental functions like intellect, courage and happiness.

When pitta is not in balance the digestion is adversely affected and energy level goes down. Kapha begins to accumulate in the lungs and heart.[1]

General Description

Pitta types have many of the qualities of fire. Fire is hot, penetrating, sharp and agitating. Similarly, pitta people have warm bodies, penetrating ideas and sharp intelligence. When out of balance, they can become very agitated and short-tempered. The pitta body type is one of medium height and build, with ruddy or coppery skin. They may have many moles and freckles. Their skin is warm and less wrinkled than vata skin. Their hair tends to be silky and they often experience premature graying or hair loss. Their eyes are of medium size and the conjunctiva is moist. The nose is sharp and the tip tends to be reddish. [2]

General guidelines for balancing pitta

  • Avoid excessive heat
  • Avoid excessive oil
  • Avoid excessive steam
  • Limit salt intake
  • Eat cooling, non-spicy foods
  • Exercise during the cooler part of the day

Foods to be favoured

  • Food which are cold, dry, sweet and bitter are beneficial to Pitta Prakriti.
  • Cereals such as wheat, barley.
  • Pulses masoor, greengram, channa.
  • Ghee, butter, fresh buttermilk.
  • All madhur (sweet) fruits, sinchitika (apples), narikela (coconut), phalgu (figs), draksha (grapes), ripen amra (mango), naranga (ripen oranges), pears, sauvira (sweet plums), amalki (emblica)
  • Vegetables - (sweet) & tikta (bitter) vegetables, shatavari (asparagus), trapusa (cucumber), ajmoda (celery),leafy greens, mushrooms, okra, kalaya (peas), patola (pointed gourd), makoya (solanum nigrum), kakdi (snake cucumber), karela (bitter gourd)
  • Fruits - All madhur (sweet) fruits, apples, narikela (coconut), figs, grapes, ripen amra (mango), naranga (ripen oranges), pears, sauvira (sweet plums), amalki (em
  • Old jaggery.
  • Spices such as coriander, rock salt, Jeeraka (cumin), ardraka (ginger), sharshapa (mustard seeds), ajwain (Tachyspermum ammi), methika (fenugreek), dhanyaka (coriander), bay leaves, tulsi (basil), keshara (saffron), hingu (asafoetida), ela (cardamom), lavanga (cloves), saunf (fennel) , krishna maricha (black pepper)
  • Meat of goat.

Foods to be reduced

  • Food which are hot, pungent and sharp (teekshna) in properties are not beneficial to Pitta Prakriti.
  • Pulses such as blackgram, horse gram, sprouted pulses.
  • Sour curds and buttermilk.
  • Beef, mutton, sea fish.
  • Vegetables such as brinjal, drumstick, green leafy vegetables.
  • Fruits such as oranges, lime, tamarind, unripe mango.
  • Spices such as garlic, pepper, chillies, asafoetida, black pepper, ginger, celery seeds [3]

Concept of ‘Pitta'

Pitta’ includes all those factors responsible for digestion and metabolism. For all practical purposes, ‘Agni’ & ‘Pitta’ are to be considered as identical entities.

Pācaka Pitta: ‘Pācaka Pitta’ is equivalent to ‘Jatharāgni’ (A.H. Sū. 12/11). As its functions suggest, all enzymes responsible for digestion along with all gastrointestinal hormones and all local hormones of G.I.T. are to be included in it.

Rañjaka Pitta: It is responsible for synthesis of ‘Rakta’. It is situated in stomach (‘Amāśaya’) according to Vāgbhata and the sites are liver and spleen according to Suśruta. Gastric intrinsic factor is the best candidate to represent Vāgbhata’ s view, as it is required for the absorption of Vitamin B12, which in turn is needed for DNA synthesis of RBC precursors in bone marrow.

Bhrājaka Pitta: As is known, pigmentation of skin is under the control of some hormones like ACTH & MSH from anterior pituitary. Some enzymes in the skin responsible for the metabolism of certain drugs applied topically also can be considered under ‘Bhrājaka Pitta’ along with the hormones controlling pigmentation.

Sādhaka Pitta: All functions ascribed to this ‘Pitta’are of cerebrum, limbic system, hypothalamus and other CNS structures. For motivation and other psychosocial behaviors Norepinephrine is a very essential neurotransmitter in the brain. Incidentally, it also acts on heart as a cardiac stimulant. During emergency situations it is released from adrenal medulla and it helps for “fight or flight phenomenon”.

Alocaka Pitta: This is said to be responsible for normal vision. Photosensitive chemicals in the eye, called Photo-pigments and the whole process involved in photochemistry of vision can be represented by ‘Alocaka pitta’. Also, neurotransmitters involved in the visual pathway can be included under this.[4]


  1. The above mentioned information is added from the book called "MUDRAS & HEALTH PERSPECTIVES" by "SUMAN.K.CHIPLUNKAR".
  2. Ayurveda introduction by Mr.Vasant Lad's pdf
  3. Referred from find my health website
  4. The content Concept of Pitta is borrowed from an article by Mr.Kishor Patwardhan