| Agni | Digestive fire; strength of digestion and metabolism |
| Ama | Undigested residue; heaviness, coated tongue |
| Brimhana | Nourishing, building |
| Deepana | Kindles appetite and agni |
| Dosha | Vata, Pitta, Kapha — the three functional principles |
| Guru / Laghu | Heavy / light to digest |
| Pachana | Digests ama |
| Rasayana | Rejuvenative (e.g., amla) |
| Ritu / Ritucharya | Season / seasonal regimen |
| Snigdha / Ruksha | Unctuous / dry |
| Takra | Thin churned buttermilk |
| Ushna / Shita | Heating / cooling in potency |
| Yusha | Thin pulse soup |
| Phalahari | Fasting-permitted food |
| Tadka / Tempering | Spices bloomed in hot ghee or oil and poured over a dish |
| Katori | Small steel bowl (150–180 ml) |
| Sendha namak | Rock salt (used on fasts) |
| Mishri | Crystallised sugar candy |
| Sattvic | Pure, fresh, calming food — no onion, garlic, meat, eggs, alcohol |
| Kanji | Thin rice gruel |
| Thoran / Poriyal | South Indian dry vegetable with coconut |
| Sadhya | Kerala feast served on a banana leaf |