Ritucharya: Dietary Regimen in Vasanta (Spring)

Abstract

VasantaRitucharya represents the Ayurvedic approach to seasonal dietary regimen during spring season, typically spanning from mid-March to mid-May. This season is characterized by the transition from cold winter to warm summer, leading to specific physiological changes in the human body. According to Ayurvedic principles, Kaphadosha, which accumulates during winter (Shishira), becomes aggravated during spring due to increasing environmental warmth, necessitating specific dietary modifications. This article examines the classical guidelines for VasantaRitucharya, explores the underlying physiological principles, discusses appropriate food choices and preparations, and provides evidence-based recommendations for implementing spring dietary regimens in contemporary lifestyle. The dietary approach during Vasanta focuses on Kapha pacification through consumption of bitter, pungent, and astringent tastes while avoiding heavy, oily, and sweet foods that may further aggravate Kaphadosha.