Decoding Ashtanga Hridayam: Chapter 3 – RITUCHARYA

Introduction

Imagine if you could sync your lifestyle with the natural rhythms of the earth, feeling more balanced and energized throughout the year. That’s exactly what Ayurveda, the ancient Indian system of medicine, aims to help you achieve with its concept of Ritucharya, or seasonal regimen. For those of us around 30, understanding how to align our habits with the changing seasons can be a game-changer for our health and well-being.

Chapter 2 of Ashtanga Hridayam dealt with Dinacharya (Daily Routine). You can read that article by clicking HERE.

In this article we will discuss Chapter 3 of Ashtanga Hridayam called Ritucharya (Seasonal Regimen).

The Eternal Dance of Time

In Ayurveda, time, or Kala, is seen as this eternal, divine force that influences everything—from the movement of planets to the transformation of the elements. It’s like the ultimate cosmic clock that dictates the birth and death of all creatures, the ebb and flow of seasons, and even our bodily strengths.

Division of Time: A Cosmic Clock

Ayurveda breaks down time into 12 segments, each with its unique significance. Think of it as a cosmic clock:

The Six Seasons: Nature’s Symphony

The year is divided into six seasons, each lasting about two months. Each season has its own vibe and set of characteristics:

The year is divided into six distinct seasons in the Indian calendar, each marked by unique characteristics. The Sisira season, spanning from January 22nd to March 21st, is known for its cool weather and falls under the zodiac signs of Aquarius and Pisces. Following this is the Vasanta season, from March 22nd to May 21st, which is celebrated for its flowering period and includes the zodiac signs Aries and Taurus. The Grisma season, from May 22nd to July 21st, brings high heat and is associated with Gemini and Cancer. This is succeeded by the Varsa season, from July 22nd to September 21st, characterized by heavy rains and linked to the zodiac signs Leo and Virgo. The Sarad season, from September 22nd to November 21st, is marked by moonlight and includes Libra and Scorpio in its zodiac signs. Finally, the Hemanta season, running from November 22nd to January 21st, is known for its snowfall and covers the zodiac signs Sagittarius and Capricorn.

Adana Kala: The Season of Depletion

Adana Kala, also known as Uttarayana, includes Sisira, Vasanta, and Grisma. During this period, the sun moves northward, increasing heat and causing the body to lose strength. Think of it as nature’s way of making you work a bit harder to stay balanced.

Visarga Kala: The Season of Nourishment

Visarga Kala, or Daksinayana, includes Varsa, Sarad, and Hemanta. The sun moves southward, and the moon’s influence increases, bringing cooling, nourishing, and strengthening effects. It’s like nature’s way of giving you a break and helping you recharge.

Characteristics	Examples
Increased digestive power	Enhanced appetite, better digestion
Sun moving towards south	Shorter days, cooler temperatures
Soumyakala	Increased moisture, reduced dryness
Strengthening period	Improved immunity, vitality

Seasonal Strength and Body Resilience

Season	Strength Level
Hemanta & Sisira	Maximum strength
Sarad & Vasanta	Medium strength
Grisma & Varsa	Minimum strength

Hemanta Ritu: Embrace the Winter Chill

Features & Regimen:

In Hemanta (winter), the cold breeze drives the body heat inward, enhancing digestive fire. This season calls for nourishing, warming foods to stoke the digestive fire and maintain body heat.

Dietary Recommendations:

• Foods: Snigdha (unctuous), Madhura (sweet), Amla (sour), and Lavana (salty) tastes.
• Examples: Mutton soup, wine from jaggery, wheat, black gram, sugarcane, milk, freshly harvested rice, muscle fat, and sesame oil.

Lifestyle Practices:

• Abhyanga (Oil Massage): Use vatahara oils for body and head massage.
• Exercise: Engage in moderate activities like wrestling and foot massage.
• Bathing: Cleanse with astringent powders or decoctions.
• Clothing: Wear heat-retaining blankets and footwear.
• Sexual Activity: Indulge in a warm, playful atmosphere.

Sisira Ritu: The Late Winter Transition

Features & Regimen:

Sisira marks the beginning of Adana Kala with high coldness and less dryness. The regimen of Hemanta continues with a focus on warming and nourishing practices.

Dietary Recommendations:

• Foods: Similar to Hemanta, with an emphasis on Madhura and Snigdha qualities.
• Examples: Old barley, wheat, honey, roasted meats, and light alcoholic beverages.

Lifestyle Practices:

• Therapies: Perform sodhana (cleansing) therapies like vamana (emesis) and nasya (nasal therapy).
• Exercise: Engage in light exercises and body massages.
• Bathing: Use pastes of karpura, chandana, and aguru.

Vasanta Ritu: The Blossoming Spring

Features & Regimen:

In Vasanta (spring), the accumulated kapha from Sisira liquefies, disturbing digestion. Focus on light, dry foods and cleansing practices to balance kapha.

Dietary Recommendations:

• Foods: Laghu (light) and Ruksa (dry) qualities.
• Examples: Old barley, wheat, honey, roasted meats, and light alcoholic beverages.

Lifestyle Practices:

• Therapies: Perform tiksna vamana (sharp emesis) and nasya.
• Exercise: Engage in moderate exercises and body massages.
• Bathing: Use pastes of karpura, chandana, and aguru.

Grisma Ritu: The Scorching Summer

Features & Regimen:

Grisma (summer) is marked by intense heat, decreasing kapha and increasing vata. Focus on cooling, hydrating foods and avoid strenuous activities.

Dietary Recommendations:

• Foods: Madhura (sweet), Laghu (light), Snigdha (unctuous), Sita (cool), and Drava (liquid) qualities.
• Examples: Thin gruels, Sali rice, thin mutton soup, curd preparations, and cooling drinks.

Lifestyle Practices:

• Bathing: Use cold water for bathing.
• Alcohol: Limit intake and dilute with water.
• Clothing: Wear light, airy fabrics.
• Sleeping: Rest in cool, shaded areas.

Varsa Ritu: The Rainy Season

Features & Regimen:

Varsa (rainy season) further weakens digestion and vitiates all three doshas. Focus on balancing the doshas and strengthening digestion.

Dietary Recommendations:

• Foods: Old cereals, processed meats, and light alcoholic beverages.
• Examples: Yava, godhuma, sali rice, mardwika, arista, and dadhimastu.

Lifestyle Practices:

• Therapies: Perform vasti (enema) after vamana and virecana.
• Water: Drink rainwater, well water, and boiled water.
• Clothing: Wear well-fumed, dry clothes.
• Walking: Avoid walking barefoot.

Sarad Ritu: The Serene Autumn

Features & Regimen:

Sarad (autumn) aggravates pitta accumulated in Varsa. Focus on cooling, bitter foods and cleansing practices to balance pitta.

Dietary Recommendations:

• Foods: Tikta (bitter), Madhura (sweet), and Kasaya (astringent) tastes.
• Examples: Sali dhanya, mudga, sugar, amalaki, patola, and honey.

Lifestyle Practices:

• Therapies: Perform tikta ghrtapana, virecana, and raktamoksana.
• Water: Drink hamsodaka (water purified by sun and moon).
• Clothing: Wear light, airy fabrics and avoid exposure to dew and mist.

The Importance of All Six Tastes

To maintain doshic balance, it’s essential to include all six tastes (sweet, sour, salty, bitter, pungent, and astringent) in your diet, adjusting their proportions according to the season.

Ritu Haritaki: The Seasonal Elixir

Haritaki, taken with different anupanas (vehicles) in each season, can prevent numerous diseases and promote overall health.

Season	Anupana
Varsa	Rock salt
Sarad	Sugar
Hemanta	Dry ginger
Sisira	Pippali
Vasanta	Honey
Grisma	Jaggery

Ritu Sandhi: The Seasonal Juncture

The transition between seasons, known as Ritu Sandhi, lasts for seven days at the end and beginning of each season. Gradually shift your regimen from the previous season to the next to avoid health issues.

Conclusion

Embracing the Ayurvedic seasonal regimen allows you to harmonize with nature’s rhythms, enhancing your health and well-being. By understanding and adapting to the unique qualities of each season, you can maintain balance, vitality, and resilience throughout the year. So, embark on this journey of seasonal alignment and let nature be your guide to a healthier, happier life.

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By following these Ayurvedic principles, you can navigate the changing seasons with ease and grace, ensuring that your body remains in harmony with the world around you.

Quick Summary:

Hemanta (Nov 22nd – Jan 21st)– Early Winter

• Predominant Doshas: Vata-Pitta
• Preferred Tastes: Sweet (Madhura), Sour (Amla), Salty (Lavana)
• What to Do:
• Consume warming, nourishing foods such as mutton soup, jaggery wine, and sesame oil.
• Practice Abhyanga (oil massage) with vatahara oils.
• Wear heat-retaining clothing and use blankets.
• Engage in moderate activities like wrestling and foot massage.
• Cleanse with astringent powders or decoctions.
• Create a warm, playful environment for intimate activities.
• What Not to Do:
• Avoid cold, raw foods that can increase vata.
• Limit exposure to cold environments, as it can aggravate vata and pitta.

Sisira (Jan 22nd – Mar 21st)– Late Winter

• Predominant Doshas: Vata-Pitta
• Preferred Tastes: Sweet (Madhura), Unctuous (Snigdha)
• What to Do:
• Continue consuming warming foods, such as old barley and roasted meats.
• Engage in light exercises and body massages.
• Perform sodhana (cleansing) therapies like vamana (emesis) and nasya (nasal therapy).
• Use pastes of karpura, chandana, and aguru for bathing.
• What Not to Do:
• Avoid excessive cold exposure and overindulgence in heavy foods.
• Limit heavy or overly processed foods that can increase toxins in the body.

Vasanta (Mar 22nd – May 21st)– Spring

• Predominant Doshas: Kapha-Vata
• Preferred Tastes: Light (Laghu), Dry (Ruksa)
• What to Do:
• Focus on light, dry foods to counterbalance the liquefied kapha.
• Perform detoxifying therapies such as tiksna vamana (sharp emesis) and nasya.
• Engage in moderate exercises to stimulate digestion and metabolism.
• Use pastes of karpura, chandana, and aguru for bathing.
• What Not to Do:
• Avoid heavy, oily foods that can aggravate kapha and lead to sluggish digestion.
• Limit sedentary activities that can contribute to imbalances.

Grisma (May 22nd – Jul 21st)– Summer

• Predominant Doshas: Pitta-Vata
• Preferred Tastes: Sweet (Madhura), Cooling (Sita), Light (Laghu)
• What to Do:
• Eat cooling, hydrating foods such as thin gruels, sali rice, and curd preparations.
• Limit strenuous activities and rest in cool, shaded areas.
• Use cold water for bathing to cool down the body.
• What Not to Do:
• Avoid hot, spicy foods that can exacerbate pitta.
• Limit exposure to intense heat to prevent overheating and dehydration.

Varsa (Jul 22nd – Sept 21st)– Monsoon

• Predominant Doshas: All Doshas
• Preferred Tastes: Light (Laghu), Slightly Pungent
• What to Do:
• Strengthen digestion with light, processed meats and old cereals.
• Perform cleansing therapies such as vasti (enema) after vamana and virecana.
• Drink boiled water and well-fumed, dry clothes.
• Avoid walking barefoot to prevent exposure to damp ground.
• What Not to Do:
• Avoid heavy, processed foods that can impair digestion.
• Steer clear of cold, damp environments that can aggravate doshas.

Sarad (Sept 22nd – Nov 21st)– Autumn

• Predominant Doshas: Pitta-Kapha
• Preferred Tastes: Bitter (Tikta), Sweet (Madhura), Astringent (Kasaya)
• What to Do:
• Consume cooling, bitter foods such as sali dhanya, amalaki, and patola.
• Perform cleansing therapies like tikta ghrtapana, virecana, and raktamoksana.
• Drink hamsodaka (water purified by sun and moon).
• Wear light, airy fabrics and avoid exposure to dew and mist.
• What Not to Do:
• Avoid excessively spicy foods that can aggravate pitta.
• Do not expose yourself to dew or mist, which can increase kapha and pitta imbalances.