Pitta Cheat Sheet

This Pitta Cheat Sheet covers the basics about the Pitta dosha and Pitta Season. We all have a unique combination of the three doshas: Vata, Pitta, and Kapha, and it is best to have an evaluation to determine your Prakruti (constitution — this is like your Ayurvedic fingerprint in the world) and Vikrutis (current state of health). However, this sheet will give you some insight into the Fire and Water Dosha—Pitta—and how to find balance.

Pitta Energies: Hot, Light, Slightly Wet, Intense, Sharp, Volatile, and Unstable.

Pitta Season: June, July, August, and September (accumulates during the warmth of spring, peaks in summer, and alleviates in fall and winter seasons.

Location: Brain, eyes, ears, skin, blood, liver, small intestines.

Characteristics: Warm, focused, competitive, courageous, concise, problem solvers.

When out of Balance: 

Physical: Heated digestion, elimination, inflammation, and liver and blood weaknesses.

Mental & Emotional: Critical, intense, angry, resentful, judgmental, impatient, intolerant, and jealous.

Brings Balance: Coolness, calmness, heaviness, dryness, proper hydration, surrender, and moderation.

Colors (Best): White, Gold, Light Green, and Blue

Best Tastes: Sweet, bitter, astringent (avoid: pungent, sour, and salty)

Best Herbs: Amalaki, brahmi, bhumyamalaki, guduchi, kutki, rose chamomile, and neem

NO-NOs: Hot foods, caffeine, nicotine and stimulants, red meat, fried foods, and alcohol.

Abhyanga (massage): Coconut, sunflower, or Pitta massage oils calm the nervous system.

Pitta and Foods: (Consume your heaviest meal between 10 am and 2 pm, Pitta time)

Grains: Barley, quinoa, white basmati rice, millet, oats, white rice & wheat


Dairy: Cottage cheese, cream cheese, ghee & milk


Sweeteners: Maple syrup


Fats: Ghee, sunflower, olive, coconut & avocado

Fruits (All Sweet): apples, berries, cantaloupe, coconut, dates, figs, grapes, mangos, melon, pears, pineapple, plums, prunes, raisins, watermelon, lime & dried fruits that have been rehydrated.

Vegetables: Artichoke, asparagus, avocado, beets, sweet peppers, broccoli, brussel sprouts, cabbage, cauliflower, celery, cucumber, green beans, lettuce, mushrooms, peas, pumpkin, and summer squash.

Nuts & Seeds: Coconut, sunflower & pumpkin seeds


Animal Products: Buffalo, chicken (white), egg whites, freshwater fish (trout), and turkey (white).

Spices: Cardamom, coriander, dill, fennel, lemon grass, mints, saffron & turmeric.

Yoga Practice

Requires more coolness, ease, and lightness. Release heat and stress in the small intestine, central abdomen, blood, liver, gallbladder, spleen, and brain.

Standing Poses: Can increase heat, but asanas that stretch the lower torso and side body release pitta.

Backbends: Relax, but too much effort or overexertion can cause overheating; belly backbends activate marma points in the abdominal area and help release heat.

Twisting: Harmonizes, balances, stretches, and compresses the major organs with the solar plexus.

Inversions: Sirsasana is heating, but Sarvangasana and Viparita Karani will cool excess heat

Seated Poses: Grounding and forward bends with legs apart are beneficial; avoid excess heat.

Restorative: Highly recommended.

Pranayama


Pittas exhale faster than they inhale, so increase the exhalations to cool the body.

Best: Sheetali, Sheetkari, Chandra Bhedana, and Kapalabhati.

Meditation

Passive meditation, like Empty Bowl, is beneficial for unstructured practice.