Pitta

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Pitta is the chemical constituent of body; it is derived from "pacha - santapo" or "pachati santapayati" or pachati-pachayati".

All of the above derivations refer to pitta as a material, which maintains proper body temperature and helps in digestion and metabolism in the body.

Without pitta the food that we eat cannot be digested or metabolized.

Functions of Pitta:

Vision, digestion, body temperature, appetite and thirst, smoothness of the body, lustre, shine, brightness and intellect are the functions of pitta.

Places of Pitta:

Umbilical area, stomach, sweat glands, lymphatic system, blood, rasadhatu (plasma), eyes and skin are all places of pitta.

Properties of Pitta:

Oily, piercing, hot, light, smelling, free flowing and liquidity are the properties of pitta.

Major Classifications of Pitta:

• Pachaka Pitta: Situated between the large intestine and stomach i.e. small intestines and predominant part of agnibhuta. It digests the food and separates it into absorbable and waste materials.
• Ranjaka Pitta: Situated in the stomach, it gives color to the rasadhatu to convert itself as rakta; it helps in blood formation.
• Sadhaka Pitta: Situated in the heart, it helps in achieving our goals by increasing buddhi, medha and abhimana.
• Alocaka Pitta: Situated in the eyes and helps in vision.
• Bhrajaka Pitta: Situated in the skin and gives lustre and smoothness to the skin.

If pitta is reduced, it can result in a loss of appetite, improper digestion, loss of temperature, loss of lustre and shine. If pitta is increased, the eyes and skin become yellow, the appetite is very high and the person suffers from severe thirst and loss of libido.