If you are a Pitta Kapha dosha, you have an equal or almost equal predominance of Pitta and of Kapha dosha. It can also mean that you have a primary dosha and a close secondary dosha. When we have a primary and a close secondary dosha, the treatment protocols will generally focus on the primary dosha while not doing anything that would be too aggravating for the secondary dosha. A person’s vikruti or their current imbalances will also influence the Ayurvedic guidelines a person should follow.
Pitta Kapha people share characteristics of both dosha. Because pitta and kapha share the quality of oiliness/unctuousness, a pitta kapha dual-doshic person benefits from the qualities of dryness of introspection or spiritual pursuits as well as irregularity and exposure to different situations. Pitta and kapha also share the quality of liquid/flowing, this makes a pitta kapha person very adaptable and able to adjust to new situations easily.
Pitta Kapha Dosha Diet
Digestion is the most important factor influencing our health. A pitta kapha dual-doshic type needs to pay attention to which doshic tendency is most prevalent in their digestion or if it is a mixture of both dosha. For example, pitta digestion is called tikshna agni or sharp digestion while kapha digestion is called manda agni or slow/dull digestion. Because of this a pitta kapha person will usually have sama agni or regular agni.
According to rasa or taste, both pitta and kapha are pacified by the bitter and astringent tastes, so bitter and/or astringent foods are beneficial for a pitta kapha person. Pitta and kapha are also both aggravated by the sour and salty tastes, so sour and salty tasting should be limited or avoided by a pitta kapha person. The seasons will also play a big part in deciding which foods are best for your dual-dosha. A pitta-pacifying diet is recommended from the late spring to early fall seasons while a kapha-pacifying diet is recommended from the late fall to early spring seasons.
Pitta Kapha Dosha Diet Plan
A pitta kapha dosha diet should consist of an abundance of fresh and seasonal vegetables. These vegetables can be of the bitter and astringent tastes since both pitta and kapha dosha benefit from those tastes. Be sure to use a variety of spices in your cooking to help increase the food’s digestibility. Kapha can handle pungent spices like chili and cayenne, but that is aggravating to pitta, so limit these items in the diet.
Food for Pitta Kapha Dosha
Vegetables: arugula, asparagus, bell peppers, broccoli, broccoli rabe, cabbage, cauliflower, celery, collards, corn (fresh), dandelion, endive, green beans, Jerusalem artichokes, jicama, kale, leeks (cooked), lettuce, mustard greens, okra, onions (cooked), potatoes (white), sprouts, summer & winter squashes, turnip greens
Fruits: apples, apricots, berries, cherries, figs (dried), mango, pears, pomegranate, prunes, raisins
Grains: barley, basmati rice (white or brown), millet, quinoa, wild rice, wheat, barley flour
Beans/Lentils: adzuki beans, black beans, black-eyed peas, chickpeas, lima beans, mung daal, urad daal, white beans
Nuts/Seeds: coconut, pumpkin seeds, sunflower seeds, sesame seeds
Dairy: ghee, butter (unsalted), goat’s milk
Oils: olive, sunflower, ghee
Sweeteners: dried fruits, fruit juice concentrates
Spices: black pepper, cardamom, cilantro, coriander, cumin, curry leaves, dill leaves, fennel, ginger (fresh), mint, parsley, peppermint, saffron, turmeric
Beverages: (all fruit juices should be diluted with water) aloe vera juice, apple juice, berry juice, carrot juice, mixed vegetable juice, pomegranate juice
Teas: barley, burdock, chamomile, chicory, dandelion, elderflower, hibiscus, jasmine, lavender, lemon balm, lemongrass, nettle, passionflower, peppermint, raspberry leaves, red clover, rose flower, spearmint
For more information on how to incorporate a pitta kapha dosha diet into your lifestyle, schedule an Ayurvedic Cooking Class or Ayurvedic Wellness Coaching program with us. Also check out our Recipes page to see some sample pitta kapha dosha recipes.