Pitta Spices

Most spices are heating by nature and therefore have the potential to aggravate Pitta. The spices to favour are only mildly heating, help to maintain a balanced digestive fire without provoking Pitta, and, in some cases, are actively cooling. In particular, the cooling qualities of cardamom, cilantro, coriander, fennel and mint help to calm Pitta’s heat. On occasion, these spices can be used to make foods that would otherwise be too hot for Pitta more tolerable. Cumin, saffron, and turmeric, though heating, also offer some particularly valuable Pitta pacifying properties.