SIX TASTES
According to Ayurveda, the sense of taste is a natural guidemap towards proper nutrition. For ages, humans relied largely upon taste to discover healthy foods in nature and avoid toxicity. Our tastebuds do much more than simply identify tastes; they unlock the nutritive value of foods and provide the initial spark to the entire digestive process.
Food speaks to us directly through taste. As we tune into the tastes naturally desired by the body, we tap into the body’s innate wisdom regarding food and nutrition.
Ayurveda identifies 6 Tastes by which all foods can be categorized: Sweet, Sour, Salty, Bitter, Pungent, and Astringent. While the first four tastes are probably recognizable, the last two may not seem familiar. Pungent taste is hot and spicy as found in a chili pepper, while Astringent taste is dry and light as found in popcorn.
Ayurveda teaches that all six tastes should be eaten at every meal for us to feel satisfied and to ensure that all major food groups and nutrients are represented.
Sweet taste
effect on body- mind physiology:
builds tissues, calms nerves, soothing effect on the body, brings about satisfaction and also builds body mass, balances Vata and Pitta doshas, excessive intake can aggravate Kapha dosha
food resources:
grains, pasta, rice, bread, starchy vegetables, dairy, meat, chicken, fish, sugar, honey, molasses, fruit
Sour taste
effect on body- mind physiology:
cleanses tissues, increases absorption of minerals, stimulates the appetite and aids digestion (but can be irritating to those suffering from heartburn), balances Vata, excessive intake aggravates Pitta and Kapha
food resources:
sour fruits, citrus fruits, yogurt, berries, tomatoes, pickled foods, salad dressing, alcohol, fermented foods,
Salty taste
effect on body- mind physiology:
improves taste to food, lubricates tissues, stimulates digestion, enhances the appetite and makes other tastes more delicious, balances Vata, too much salt increases Kapha and Pitta elements
food resources:
natural and table salts, sea vegetables, soy sauce, salted meats, fish
Bitter taste
effect on body- mind physiology:
detoxifies the system and lightens tissues, balances Kapha and Pitta, excess intake increases Vata and may cause some gas or indigestion
food resources:
dark green leafy vegetables green and yellow vegetables, kale, celery, broccoli, sprouts, beets herbs and spices
Pungent taste
effect on body- mind physiology:
stimulates digestion and metabolism, promotes sweating and clears the sinus passages, balances Kapha dosha, excessive intake irritates Vata and Pitta doshas
food resources:
chili peppers, garlic, herbs and spices, onions, cayenne, black pepper, cloves, ginger, mustard, salsa
Astringent taste
effect on body- mind physiology:
absorbs water, tightens tissues, dries fats, balances Kapha and Pitta, excess intake increases Vata
food resources:
legumes, raw fruits and vegetables, herbs, lentils, dried beans, green apples, grape skins, cauliflower, pomegranates, tea