Attributes / qualities of Pitta

Snigdha - Oily

Tikshna - Sharp

Ushna - Hot

Laghu - Light

Sara - Spreading

Dravya - Liquid

Vishra – Fleshy smell

Sub-Types of Pitta

Sadhaka – Thinking, learning, understanding

Alochaka – Optical perception, eye color

Ranjaka – Liver enzymes, produces bile

Pachaka – Enzymes, HCL, digestion, absorption and assimilation

Bhrajaka – Skin pigmentation, color and temperature

Main Sites of Pitta

Small Intestine

Heart

Liver

Blood

Brain (grey matter)

Eyes

Skin

Causes for Provocation of Pitta

Kațu: Pungent food

Amla: Sour/acidic food

Lavaņa: Salty food

Ușņa: hot things

Vidāhi: things that create burning in the stomach

Tīkshņa: Sharp or very pungent

Madya: Drinking liquors

Krōdha: Anger

Ātapa: Exposure to heat and sun

Anala: Exposure to winds

Śrama: Strenuous work

Suśka sāka: Dried food

Kșhāra: alkali chemicals

Ajīrņa: Foods that produce indigestion

Vișamāśana: Eating before the previous meal is digested

Symptoms of vitiated Pitta

Pariśrama: Tiredness

Svēda: Sweating

Vidāha: Burning sensation

Rāga: Redness

Vaigandhya: Bad odor

Samklēda: Wetness

Pralāpa: Delirium

Mūrcha: Fainting

Bhrama: Delusion

Pītta bhāva: everything looks yellowish

Pacification of Pitta

Tikta: Bitter food & herbs

Svādu: Sweet taste & smell

Kașāya: Astringent taste

Śītapavana: Cool breeze

Cchāyā: Staying in Shade

Niśā jīvanam: keeping awake at night

Jyōtsnā: Moonlight bathing

Bhūgruha: living in a cool earthen home

Vāriyantra: Enjoying swimming pool

Jalaja: wearing & enjoying lotuses

Strīgātrasamsparśanam: Affectionate touch & hugging

Sarpih: Eating ghee

Kșīra: Dried food

Kshara: Drinking milk

Virēka: Purgation therapy

Sēka: Pouring warm oils/liquids on the body

Rudhirasrāvah: Blood letting

Pralēpādikam: Annointments

Pāna: Pitta reducing drinks

Ahāra: Pitta reducing diet

Vihāra: Pitta pacifying routine

Bhēșaja: herbs that reduce pitta

Art and design by Aaron Staengl, Ayurvedaposters copyright © 2015