Foods are classified by their qualities and by six tastes: sweet, sour, salty, pungent, bitter, and astringent. Each dosha is pacified by tastes that balance its qualities. Vata, which is dry and cold, is calmed by sweet, sour, and salty tastes and warm moist foods. Pitta, which is hot, is pacified by sweet, bitter, and astringent tastes. Kapha, which is heavy, is balanced by pungent, bitter, and astringent tastes.
The simplest practical entry point is adjusting food temperature and cooking method for your season and constitution. Eating warm, cooked foods more often than cold, raw foods supports digestive fire, which Ayurveda sees as central to health.