The Balanced Diet For A Pitta Body Type

pitta dosha ayurveda elements in lotus flower 387x287

5 Pitta Body Types

  • Sadhaka Pitta 
  • Alochaka Pitta
  • Bharajaka Pitta
  • Ranjaka Pitta
  • Pachaka Pitta

Sadhaka Pitta - Governs emotions such as contentment, memory, intelligence and digestion of thoughts. Located in the heart.

Alochaka Pitta - Governs visual perception. Located in the eyes.

Bharajaka Pitta - Governs luster and complexion, temperature and pigmentation of the skin. Located in the skin.

Ranjaka Pitta - Governs formation of red blood cells. Gives color to blood and stools. Located in the liver, gallbladder, and spleen.

Pachaka Pitta - Governs digestion of food which is broken down into nutrients and waste. Located in the lower stomach and small intestine.

pitta ayurveda dosha types and locations on the body 350x350

The Pitta body type is balanced by a diet of fresh, whole foods (both cooked and raw) that are cooling, hearty, energizing, dry, and high in carbohydrates. These foods calm Pitta by decreasing heat internally, preventing inflammation, balancing the digestive fire, grounding the body, and by absorbing excess liquid and oil. Because Pitta is relatively substantive in nature, an appropriate diet is actually a very effective way to support a return to balance.

Favor Cool over Warm or Hot, Favor Dense, Grounding, and Nourishing Over Light, Favor Dry and Dense Over Oily or Liquid, Favor Mild over Sharp.

Here is a balanced diet for a Pitta body type:

Foods To Favour


  • Favor naturally sweet foods like sweet fruits, most grains, squashes, root vegetables, milk, ghee and fresh yogurt.
  • The sweet taste is cooling and heavy but also anti-inflammatory. It pacifies heat, satisfies thirst, benefits the skin and hair, and tends to be grounding, nourishing, strength building, and satisfying.
  • Emphasizing the sweet taste does NOT require us to eat large amounts of refined sugar or sugary sweet foods; naturally sweet foods are best.


  • The bitter taste predominates bitter greens – like kale, dandelion greens, and collard greens. It is also found in bitter melon, Jerusalem artichokes, dark chocolate and pitta pacifying spices like Cumin, Neem leaves, Saffron, and Turmeric.
  • The bitter taste is exceptionally cooling, but also drying.
  • Bitters cleanse the pallet and improve the sense of taste. They tone the skin and muscles, benefit the blood, relieve burning and itching sensations, satisfy thirst, balance the appetite, support digestion, and help to absorb moisture, sweat and excess pitta.


  • The astringent taste is basically a flavor of dryness – a chalky taste that dries the mouth and may cause it to contract (picture biting into a very green banana).
  • Legumes – adzuki beans, black-eyed peas, chick peas, kidney beans, lentils, pinto beans, soybeans, etc. – are classically astringent in taste. Some fruits, vegetables, grains, baked goods, and spices are also astringent in taste – things like apples, cranberries, pomegranate, artichokes, broccoli, cauliflower, lettuce, popcorn, rice cakes, crackers, basil, coriander, dill, fennel, parsley, and turmeric.
  • The astringent taste is heavy, cold, and dry.
  • Pitta benefits from the compressing, absorbing, union-promoting nature of the astringent taste. It can curb pitta’s tendency to spread, tone bodily tissues, prevent bleeding disorders, thwart diarrhea, absorb excess sweat and utilize other fluids in the body.

Foods To Avoid


  • Pungent is a spicy, hot flavor like that found in chilies, radishes, turnips, raw onions, and many especially heating spices.
  • The pungent taste is particularly hot and light, both qualities that disturb pitta.
  • Too much pungent taste can cause excess thirst, burning sensations, bleeding, dizziness, and inflammation (especially in the intestinal tract).


  • Minimize sour foods like vinegar and other fermented foods, hard cheeses, sour cream, green grapes, pineapple, grapefruit, and alcohol (an occasional beer or white wine is often ok).
  • Pitta is aggravated by the hot, light, and oily qualities of the sour taste.
  • Too much sour taste can increase thirst, disturb the blood, create heat in the muscles, cause suppuration in wounds, and give rise to burning sensations in the throat, chest, or heart. It can even promote sour feelings like jealously or envy.
  • An occasional squeeze of cooling lime juice as a garnish is the best way for pitta to include the sour taste.


  • The salty taste is almost singularly derived from salt itself.
  • Much like the sour taste, it is salt’s light, hot and oily nature that aggravates pitta.
  • The salty taste can disturb the blood’s balance, impede the sense organs, increase heat, aggravate the skin, intensify inflammation, lead to the rupture of tissues, or cause water retention, high blood pressure, intestinal inflammation, ascites, grey hair, wrinkles, and excess thirst. It can also intensify our desire for stronger flavors, which can provoke pitta even further.

Meal Planning


Breakfast is usually not to be skipped when pitta is elevated. Workable choices are sweet, high in carbohydrates, and yet offer sustained energy. Consider:

  • A hearty fruit salad (apples, pears, red grapes, and blueberries), garnished with raisins and shredded coconut. This lighter meal will probably work better in the warmer months than in the dead of winter.
  • Oatmeal made with hot milk and garnished with raisins or chopped dates, chopped almonds (soaked and peeled), ghee, and maple syrup.
  • An egg white and vegetable omelet, served with avocado and whole grain toast.


Ideally, lunch is the main meal of the day, meaning it’s the largest and the most nourishing. A wide variety of appropriate grains, beans, and vegetables are great building blocks for lunch, and can be complimented with suitable meats, if you eat them. Try something like:

  • Seasoned tofu and steamed collard greens over wild rice. Saute the tofu in sunflower oil and stir in some of your favorite pitta pacifying spices. Garnish the greens with olive oil, freshly squeezed lime juice, ground coriander, and black pepper.
  • Split pea soup with buttered whole grain bread (use unsalted butter), sauteed purple cabbage, and a green salad. Add vegetables like carrots, celery, and onion to your soup. Saute the cabbage in ghee with cumin, coriander, Turmeric, lime juice, and a splash of maple syrup.
  • Whole wheat pasta, pesto, and fresh vegetables (like bell peppers, broccoli, carrots, celery, green beans, mushrooms, zucchini, or black olives). Garnish the pasta with crumbled cheerer, olive oil, and cilantro. Serve with a small green salad and soup.


Dinner is ideally a bit smaller and lighter than lunch, but it also needs to sustain pitta’s active metabolism. A simple but nourishing meal, or a slightly smaller serving of lunch can work well. Try:

  • Mung Dal with roasted asparagus and basmati rice.
  • Veggie (or Turkey) Burgers with sauteed mushrooms, goat cheese, lettuce, avocado, and a side of home fries.
  • Kidney bean curry, sauteed green beans (cooked with cilantro and coconut), and quinoa or flatbread.


  • Discover your real personality type- your own unique combination of Doshas that no one else has!
  • Uncover the hidden cause of all your physical and mental discomforts
  • Learn about your ‘Prakruti’ to understand why you face certain problems in your life as well as how to rectify your ‘Vikruti’ or ‘Personal Imbalance’ through natural ways
  • Understand why you and others around you react the way they do and how you can minimize the negative elements in your relationships
  • Also learn how you can use this discovery to look even better, get healthier and live a much happier life!



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