In Ayurveda, Tulsi is described as Katu (pungent) and Tikta (bitter) in taste, Laghu (light) and Ruksha (dry) in qualities, and Ushna (heating) in energy. These traits help counteract the cold, damp conditions of monsoon, which often lead to sluggish digestion and respiratory discomfort. Tulsi’s post-digestive effect, Katu, supports metabolism and toxin clearance, making it a valuable herb for seasonal balance.