To balance Pitta, eat foods that are sweet, bitter, astringent, cold, heavy and dry.
Pungent, sour, salty, hot, light and oily foods aggravate (increase) Pitta.
Dairy products: Ghee (clarified butter), milk, cream, and cream cheese, are good. Avoid salty butter and sour milk, e.g. yoghurt, aged cheeses.
Fruits: Sweet and astringent fruits are good e.g. grapes, pomegranates, bananas, avocados, mangoes. Avoid sour fruit, e.g. most citrus (a little lemon is alright).
Sweeteners: White or semi-refined sugars are good. Avoid molasses and brown sugar.
Honey can be taken in small quantities.
Beans: Mung and soybean are good.
Nuts: Avoid all nuts except coconut.
Grains: Wheat, rice, barley, and oats are good for balancing Pitta. Avoid millet, corn, buckwheat, and rye.
Oils: Ghee is best for pacifying Pitta.
Spices: Coriander, cumin, ginger (small quantities), turmeric, saffron, fennel, cinnamon, cardamom. Avoid black pepper, mustard seed, cloves, and chillies.
Vegetables: Asparagus, courgettes, cauliflowers, broccoli, cabbage, green beans, potatoes, sweet potatoes, peas and peppers are good. Reduce beets & carrots and avoid tomatoes.
Aromas are also used in Ayurveda to achieve balance. Essential oils can be used in massage, inhalations or diffused to scent a room. Fresh flowers, herbs and spices, incense, and other natural aromas (not synthetic!) can bring great psychological and physiological benefits.
Pitta is balanced by a mixture of sweet and cool aromas like sandalwood, rose, mint,
cinnamon and jasmine.