Understanding the 6 tastes of ayurveda

Understanding the  Six Tastes of Ayurveda

According to Ayurveda, all foods can be categorized by six tastes, also known as rasa in Sanskrit. All six are needed to balance a meal, and hence to balance your individual nature or in Sanskrit, your prakriti. The 6 tastes help balance our doshas through what we eat. For example, the sweet flavor builds earthy kapha, cools hot pitta and reduces airy vata.

Sweet: The sweet flavor is made from the elements of earth and water, so it makes sense that it has similar qualities. Like earth, it is heavy and descending and, like water, it’s wet and cold. Foods like ripe fruits, grains, and dairy offer nourishment and grounding energy in Ayurveda.

Sour: Made from the elements of earth and fire, the sour taste is considered hot and oily but also light. This stimulates digestion and clears dryness through taste buds on the sides of the tongue. Citrus fruits, fermented foods, and sour milk products like yogurt, cheese and sour cream and  bring a sour taste, aiding digestion and balancing Vata. Sour foods make the mouth moist and increase the flow of saliva, which helps digestion and awakens emotions.

Salty: Made from the water and fire elements, this flavor creates moisture and heat. The salty taste is grounding for the nervous system and encourages stability. People who are solid and reliable are known as ‘the salt of the earth’. However, Ayurveda says that excess use impacts the emotions; causing greed and the desire for more flavor. Seaweeds, rock salt, and salty vegetables contribute to fluid balance and pacify Vata dosha.

Bitter: This flavor is created from a combination of space and air elements and has cool, dry and light qualities. Dark leafy greens, turmeric, and bitter melon detoxify, cool, and balance the fiery Pitta dosha. The bitter taste creates space in the body by draining and drying excess fluids. It is also considered to support daily cleansing processes but too many bitter herbs can literally ‘space you out’ and leave you feeling fearful and anxious. So, like with the salt, it’s all about the right dose for the right person.

Pungent: The pungent flavor is a combination of fire and air, with hot, dry and light qualities. There are no specific receptors on the tongue and we perceive this taste through irritation of tissues and nerve endings. The heat of hot foods and spices spreads throughout the whole system. Too much heat, whether climatic or dietary, is known to cause ‘hot’ emotions ranging from passion and excitement to anger and irritation. Spices like chili peppers, garlic, and ginger stimulate digestion, boost metabolism, and balance Kapha.

Astringent: This is the driest flavor, made from the earth and air elements and is heavy, cold and dry. Legumes, certain fruits like apples, and green tea provide an astringent taste, toning tissues and balancing excess moisture in the body. In essence this taste helps support wound repairing and where there is excess fluid or swelling in the body.

Each taste also affects the temperature of the body, either heating it up or cooling it down. For example, cinnamon is pungent and hot, which raises body temperature. Grapes are sweet and cooling, which can help to cool you down.

 Vata

 Balancing: Sweet, Sour, Salty

 Not-so balancing: Bitter, Pungent, Astringent

 Pitta

 Balancing: Sweet, Bitter, Astringent

 Not-so balancing: Sour, Salty, Pungent

 Kapha

 Balancing: Pungent, Bitter, Astringent

 Not-so balancing: Sweet, Sour, Salty