4 Spices for Soothing Pitta

Angela Glaz

Ayurvedic Specialist & 500 Hour E-RYT


Ayurveda believes that a happy belly is a happy you. Meaning, when our digestion is off, most likely so is the rest of us. When there is too much Pitta, we can experience what is called Tikshna agni or too much fire in our digestion. Think about trying to roast a marshmallow. When roasting it over an open flame, you take your time trying to make it nice and brown. However, if it hits a flame, it turns black or into ash. The same thing happens when we experience tikshna agni. Our digestive fire burns everything up, causing irritation in the digestive tract, diarrhea, and depletion of the dhatus or our seven bodily tissues.

Check out these 4 household spices for balancing Tikshna Agni.


Coriander is cooling in nature and holds the rasas (tastes) of the sweet and astringent. This spice is known for its ability to aid in digestion, lower cholesterol, and blood pressure.  It also holds antifungal, anti-rheumatic and anti-arthritic properties, and can help reduce stomach disorders such as diarrhea, vomiting, and nausea. 


Fennel is cooling and sweet in nature and is best know for its ability to aid in digestion. In particular, it helps promote healthy agni (digestion) without aggravating the Pitta dosha. 


Mint is cooling in nature and is known for its ability to aid in digestion and helps relieve nausea.


Turmeric is warming,  bitter, and astringent in nature. Its bitter and astringent qualities is what makes it great for balancing the Pitta dosha. Turmeric is best known for its ability to boost brain function, help reduce stress and symptoms of depression, detoxify the liver, purify the blood, and its anti-inflammatory properties.

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