Ayurvedic body type – Pitta dosha

The pitta-dosa is the only one with fire as a component. It is responsible for all chemical and metabolic processes. It is responsible not only for the food we eat, but also for the digestion of our mental nourishment and emotions.

Characteristics of Pitta: all physical characteristics are average to medium. They are medium tall, their weight indicates medium good physique, their hair is medium thick, their arms and legs are medium long. Their head, forehead and neck are also of medium size. Their eyes are narrow, their hair is red or brownish-brownish, blondish shades. Their skin is red, reddish, with a tendency to rosacea. They are typically freckled. They are irritable and quick to anger. They have good intellectual and logical abilities and are persuasive in their arguments. Strong-willed leaders. They are helpful to their friends and ruthless to their enemies. They are adventurous and resourceful.

Common causes of illness in people with a Pitta dosha:

The pita (fire) is set off by hot spices (chilli, pepper, ginger). Excessive consumption of oily foods, summer heat and saunas are also harmful. Excess weight of pita is associated with burning sensation, hunger, thirst, acidity. Increased internal heat leads to inflammations, infections, febrile illnesses.

A suitable diet for Pitta dosha type:

Pitta, known for their appetite, require a cool, slightly dry and slightly heavy diet. The consequences of a poor diet are inflammatory diseases rather than the traditional stomach upset. The flavours that reduce pitta are sweet, bitter and tart. Sour, salty and pungent flavours increase fire.

People with pitta type should avoid enhanced flavours. They should preferably eat their food raw, cold and lightly seasoned. Do not use too much oil when cooking. Avoid overcooking and frying foods, and do not overload your liver with indigestible foods. Only sit at the table when you have put aside your anger, irritability and annoyance. Three meals a day is usually enough. Avoid late evening meals.

RecommendedShould be avoided
Most fruits are suitable due to their soothing, cooling effect.
apples, cranberries, dates, figs, grapes, melons, watermelons, sweet oranges, pears, pineapples, pomegranates, plums, raspberries, mangoescherry, sour cherry, grapefruit, lemon, apricot, peach, banana, strawberry
Most vegetables are also suitable raw for Pitta dosha. In winter, however, they are best eaten cooked. Steaming them in ghee is perfectly suitable, but frying in oil, especially in heavy oil, is best avoided.
artichokes, asparagus, bell peppers, broccoli, Brussels sprouts, cauliflower, cabbage, celery, coriander leaves, fresh corn, cucumbers, green beans, kale, lettuce, okra, parsley, green peas, summer squash, potatoes, eggplant, zucchiniavocado, beetroot, carrots, Swiss chard, spinach, chilli peppers, onions, radishes, spinach, sweet potatoes, tomatoes, horseradish, kohlrabi
Most whole grains are suitable for Pitta dosha, as they have a fortifying effect without being overheated.
barley, basmati rice, couscous, millet, wheat, oats, muesli, quinoa, amaranth, tapiocabrown rice, buckwheat, maize, rye
Pitta-types digest legumes the easiest, but it doesn’t hurt to cook them with a little spice.
chickpeas, mung beans, tofu, kidney beans, lima beans, yellow peaslentil, black lentils
Seeds, nuts:
The seeds are oily and hot, increase the fire and are therefore unsuitable in most cases.
coconut, sunflower seedsalmonds, tomatoes, cashew nuts, hazelnuts, pecans, walnuts, sesame seeds, pumpkin seeds, pine nuts
Dairy products are most easily digested by Pitta type. Sometimes fasting from milk is good not only for the body, but also for the mind.
cottage cheese, cream, paneer, milk, rice milk, soya milk, cheese (fresh cheese)fermented cheese, kephir, sour cream, yoghurt, buttermilk, ice cream
Oil is a pitta-quality food, so people with Pitta dosha should be careful.
butter, coconut oil, ghee, sunflower oil, soya oilalmond oil, peanut butter, sesame oil, mustard oil, rapeseed oil, corn oil, linseed oil, olive oil, margarine
Sweetenersraw sugar, fructose, maple syrup, fresh honey, cane sugar, rice syrup, date syrupold honey, molasses, refined white sugar
Spicy foods are the most likely to raise the pitta, so people with Pitta dosha should use neutral spices with a cooling energy.
coriander leaves, coriander, dill, fennel, saffron, cumin, turmeric, rosemary, mint, clovesasafoetida, pepper, cayenne pepper, garlic, mustard, oregano, chilli, tamarind, soy sauce, sage, cinnamon, fenugreek, bay leaf, basil, ginger


Pitta type people need plenty of fluids, cool spring water is best. We recommend drinking tea with an astringent taste, such as raspberry leaf, dandelion, hibiscus, black carnation, mint, etc. Milk drinks are also beneficial, as is fruit juice, such as pineapple, pomegranate or blueberry juice. Alcohol and coffee are harmful.

Vitamins & minerals

Pitta type don’t need many extra vitamins, they need vitamin B, vitamin K, vitamin A, iron and calcium minerals. Because they digest raw vegetables easily, they can absorb the vitamins they need.

Practical tips for Pitta dosha type

The key word is moderation.
They need to relax, to reduce stress.
The right form of exercise for them is hatha-yoga, martial arts, tennis, i.e. “explosive” sports.
Reduce the use of stimulants and drink soothing, anti-inflammatory teas.
Use green herbs and mild spices rather than strong spices.
Eat three meals a day, giving priority to bitter, sour and sweet flavours. Use spicy, salty and sour foods in moderation.