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Sour foods are known to have a balancing effect on the Pitta dosha. In Ayurveda, Pitta is characterized by qualities of heat, sharpness, and intensity, which can lead to conditions such as inflammation, acidity, and irritability when imbalanced. Sour tastes, including those found in foods like citrus fruits, yogurt, and fermented items, possess qualities that can pacify Pitta by providing a cooling effect to the digestive fire, alleviating excess heat, and promoting better digestion.

In contrast, Vata is associated with qualities such as dryness, coldness, and lightness. Sour foods could potentially aggravate Vata because of their sharp nature, which is not suited for balancing this dosha. Similarly, while Kapha is characterized by heaviness and dampness, sour foods can stimulate appetite and digestion but do not primarily act to balance Kapha. The inherent qualities of sour tastes align more accurately with the needs of Pitta, making it the correct answer.