Tips for the Kapha Season from March to June

2026 September 23

By Dr. med. Ulrich Bauhofer

According to Ayurveda, a well-functioning immune system is closely linked to the strength of Agni. Strengthening Agni is particularly recommended in spring, because the period from mid-March to about mid-June is dominated by the Kapha Dosha. During this time, dampness and cold can lead to an increase in the Kapha Dosha, which in turn creates more heavy, cold, and lethargic tendencies in body and mind. According to Ayurvedic tradition, this promotes the formation of Ama (What is Ama? see note). Signs of this in the body, according to Ayurveda, are stiff joints, sluggish digestion, inertia or dullness, headaches, and fatigue. Strong Agni helps to reduce Ama (see note) and maintain lightness and energy.

1. Eat lighter, exercise regularly

Kapha periods are a time for light eating. Everything hot, spicy, and well-cooked, as well as soups and green vegetables, should now be on the menu. Do compensatory sports to stimulate Agni and shed unwanted pounds. Throughout the day, sip hot water to reduce Ama (see note) and keep your body's natural "waste disposal" systems running.

2. Fresh food, more spices

There are certain Ayurvedic dishes that form Ojas, a quality that, according to Ayurveda, is associated with a light and joyful body feeling. Generally consume fresh, easily digestible, and pure foods. These include whole grains and fresh organic vegetables and fruits. Additionally, light dairy products such as ghee (clarified butter) and lassi, a probiotic, digestion-promoting drink made from water and fresh yogurt, boost the immune system. During the Kapha period, incorporate more spices into your diet. This is easy with the ready-made Maharishi Ayurveda spice blends. Use Kapha Churna for your soups and vegetables and start your day with a cup of Kapha Tea.

3. Avoid burdensome foods

Stay away from hard-to-digest foods. Industrially produced products, frozen foods, and canned meals are hard to digest and weaken Agni. Leftovers, fast food, chemically grown foods, and those laced with preservatives create Ama (see note) and block the Shrotas, the subtle channels of the body that, according to Ayurveda, should be clear and permeable. Dr. med. Ulrich Bauhofer is considered one of the leading Ayurveda specialists outside India and was involved in the scientific foundation of Ayurveda as early as 1980. The bestselling author and co-author of fundamental Ayurvedic works runs an Ayurveda practice in Munich and advises companies on health management issues.

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