Pitta

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.

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.

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