The avocado (Persea americana) is a nutrient-rich fruit that originates from Central and South America. Archaeological evidence shows it was cultivated by the inhabitants of Mexico and Central America more than 7,000 years ago. The Spanish introduced the avocado to Europe in the 16th century, from where it spread to many regions with suitable climates. Today, it is grown mainly in Mexico, South America, California, and parts of Africa, and is valued worldwide as a source of energy and essential nutrients.

In folk medicine, the avocado is regarded as strengthening and regenerative for the nerves, heart, and skin due to its high content of healthy fats. It has been used to promote wound healing, relieve digestive disorders, and support the immune system. The flesh contains monounsaturated fatty acids, vitamin E, vitamin K, vitamin C, B vitamins, potassium, and magnesium. In certain traditional healing practices, the seeds and leaves of the avocado have also been used, for example, as an infusion to soothe stomach complaints.

From an Ayurvedic perspective, the avocado is a heavy, nourishing fruit with a predominantly sweet and slightly bitter taste, and it is generally warming in nature. It is especially beneficial for Vata types due to its oily and rich qualities, but it can increase Kapha and should be consumed in moderation when digestion is sluggish. For Pitta types, it is suitable in moderate amounts, especially when combined with cooling foods. Ayurveda recommends avocado as a high-energy food that supports tissue building (dhatu poshana) and benefits individuals with high nutritional needs.