| Agni | Digestive fire; the capacity to digest food, experience and thought |
| Ama | Undigested residue that clogs the channels; the root of disease in Ayurveda |
| Dosha | One of the three functional principles: Vata (air + ether), Pitta (fire + water), Kapha (water + earth) |
| Guna | Quality — one of twenty (heavy/light, hot/cold, etc.); also the three mental qualities sattva, rajas, tamas |
| Kitchari | Mung beans and rice cooked together with spices; Ayurveda's healing staple |
| Ojas | The essence of good digestion; vitality and immunity |
| Prakriti | One's birth constitution |
| Rasa | Taste; there are six |
| Ritucharya | Seasonal regimen |
| Sattvic | Pure, light, calming food that supports clarity of mind |
| Soffritto (sattvic) | Fennel, celery and carrot softened in fat in place of onion and garlic |
| Takra | Buttermilk diluted with water; a digestive |
| Tadka | Spices bloomed in hot ghee or oil and added to a dish |
| Vikriti | Present state of imbalance |
| Vipaka | The post-digestive effect of a food (sweet, sour or pungent) |
| Virya | The heating or cooling potency of a food |
| Viruddha ahara | Incompatible food combinations |