six tastes
Ayurveda recognizes six tastes that influence the balance of the doshas in the body— they are sweet, sour, salty, pungent, bitter and astringent. Taking small amounts of each taste in a meal is great unless you are trying to balance an aggravated dosha in which case your intuition or practitioner would advise you to focus on specific tastes for alleviation.
SWEET // earth + water
The sweet taste increases bodily tissues, is nourishing and comforting to the body. It will usually relieve hunger right away and is the most dominant taste of all our forms of sustenance. Best for Vata and Pitta types, while Kaphas will need to be mindful of aggravation because they share the same elements. Remember, like increases like and we balance with opposites. VP-K+
Some examples: sweeteners, most ripe fruits, dates, milk, ghee, most grains, fish, meat, avocado, oils, most nuts and seeds, root vegetables and demulcent herbs like licorice and marshmallow
SOUR // earth + fire
The sour taste can be used in small amounts by all doshas to kindle agni, or digestive fire, but is best for Vata types. The fire here will eventually raise Pitta and the earth will raise Kapha. V-PK+
Some examples: citrus fruits, strawberries, yogurt, cheese, vinegar, tamarind, tomato, tamari & soy sauce, and fermented foods (including wine!), rosehips, elderberries and schisandra
SALTY // water + fire
The salty taste can also be used in small amounts for all doshas as it cleanses bodily tissues, makes the system limber and activates digestion but is mostly beneficial for Vata. V-PK+
Some examples: sea salt, sea vegetables and other mineral-rich foods like celery and nettle
PUNGENT // fire + air
The pungent taste stimulates appetite, maintains the metabolism and balance of secretions in the body and is best for Kapha types. VP+K-
Some examples: garlic, onion, ginger, radish, horseradish, mustard, wasabi and hot spices like clove, black pepper and chili peppers
BITTER // air + ether
The bitter taste is good for everyone in medicinal quantities as it detoxifies the body, tones the organs, cleanses the liver and controls skin ailments, but is most important for Pitta and Kapha types. V+PK-
Some examples: leafy greens, endives, rhubarb, bitter melon, dandelion leaf & root, burdock root, coffee, dark chocolate, chamomile, fenugreek and turmeric
ASTRINGENT // air + earth
Similar to the bitter taste, the astringent taste is best used medicinally making small amounts ok for all but again is best for Pitta and Kapha. V+PK-
Some examples: legumes, quinoa, buckwheat, apples, pears, pomegranate, cranberries, sprouts, asparagus, broccoli, cauliflower, cabbage, artichoke, mushrooms, rose and the tannins is coffee, wine and teas
six taste bowl: sweet (rice, avocado, evoo), sour (squeeze of lime juice), salty (sea salt, olives), pungent (black pepper, roasted garlic flakes, fresh radish), bitter (dark leafy greens), astringent (hummus, sprouts, sesame seeds)
