Pitta+

Pitta-aggravating herbs are generally hot, sharp, and intensely stimulating, increasing internal heat, spiciness, and metabolic activity. They typically possess pungent, sour, and salty tastes, amplifying pitta‘s fire and liquid qualities. They are often light, penetrating, and slightly oily, accelerating digestion, circulation, and sweating. Herbs with a hot virya (potency) also increase pitta.

Excess consumption of pitta+ herbs can lead to irritability, anger, inflammation, heartburn, skin rashes, and acidity. Examples include chillies (Capsicum spp.), turmeric (Curcuma longa) in excess, and sour or fermented herbal preparations. Ayurvedic texts emphasise avoiding these herbs when pitta is elevated to prevent digestive overactivity, excess heat, and emotional volatility, supporting balance through cooling, bitter, or astringent alternatives.