Ayurveda highly values different tastes. Taste results from blending essence, juice, enthusiasm, and experience. According to Ayurveda, there are six flavours: sweet, sour, salty, spicy, bitter, and astringent.
Every taste is distinct, has a specific health benefit to the body, and plays a significant role in dyspepsia. A harmonious combination or balance of these flavours enhances the pleasure of eating and experiencing the dish. Every taste in the lists of tastes stated above is a blend of two Panchamahabhutas. Their main ingredients, which affect the body per the three Doshas, mirror their unique qualities. For instance, the earth and water elements that comprise the Kapha Dosha are combined to create a sweet taste.
|
Did You Know?
|
Six Different types of tastes as per Ayurveda
Sweet (Madhura)
Sweet taste is composed of earth and water elements. It is known for its nourishing and strengthening properties. Consuming sweet taste increases Kapha dosha and decreases Vata and Pitta doshas. Foods with a sweet taste include fruits like bananas and mangoes, dairy products, grains, and natural sweeteners like honey and jaggery. Sweet taste promotes the growth of body tissues, improves strength, and provides energy. It also has a soothing effect on the mind, reducing anxiety and stress.
Sour (Amla)
The sour taste is made up of earth and fire elements. It is known for its digestive properties and helps stimulate appetite. The sour taste increases Pitta and Kapha doshas while reducing Vata doshas. Common sources of sour taste are citrus fruits like lemons and oranges, fermented foods like yoghurt and pickles, and certain vegetables like tomatoes. Sour taste aids in food digestion enhances salivation, and improves the absorption of nutrients. It also helps to energise the body and sharpen the mind.
Salty (Lavana)
The salty taste consists of water and fire elements. It is essential for maintaining the electrolyte balance in the body. Salty taste increases Pitta and Kapha doshas and decreases Vata doshas. Ayurvedic diet rich in salty taste include sea salt, rock salt, and naturally salty foods like seaweed. A salty taste improves the flavour of food, stimulates digestion, and helps retain water in the body. It also softens the tissues and increases appetite. However, excessive intake can lead to water retention and high blood pressure.
Bitter (Tikta)
The bitter taste is composed of air and ether elements. It is known for its detoxifying properties and is the most cooling of all tastes. The taste reduces Pitta and Kapha doshas while increasing Vata dosha. Foods with a bitter taste include bitter gourd, leafy greens like kale, and certain herbs like neem and turmeric. Bitter taste helps cleanse the body of toxins, reducing fever and balancing blood sugar levels. It also improves digestion by stimulating the secretion of digestive enzymes and bile.
Pungent (Katu)
Pungent taste is made up of fire and air elements. It is recognized for its heating and stimulating properties. Pungent taste increases Pitta and Vata doshas while decreasing Kapha dosha. Common sources include spices like black pepper, ginger, chillies, and certain vegetables like radishes and onions. Pungent taste helps improve digestion, stimulate metabolism, and clear nasal congestion. It also enhances circulation and helps detoxify the body. However, excessive consumption can lead to irritation and inflammation.
Astringent (Kashaya)
Astringent taste consists of air and earth elements. It is known for its cooling and drying properties. Astringent taste decreases Pitta and Kapha doshas while increasing Vata doshas. Foods with an astringent taste include legumes like lentils and beans, certain fruits like pomegranates and cranberries, and vegetables like broccoli and cauliflower. Astringent taste helps absorb excess moisture from the body, tighten tissues, and stop bleeding. It also aids in wound healing and improves skin health. However, overconsumption can lead to dryness and constipation.
Conclusion
According to Ayurveda, taste, or "rasa," is a key factor in determining how food and medication affect the body and mind. According to Ayurveda, there are six main tastes: pungent (Katu), bitter (Tikta), sweet (Madhura), sour (amla), salty (Lavana), pungent (Katu), and astringent (kashaya). The three doshas (Pitta, Kapha, and Vata) are influenced differently by each taste. While sweet tastes nourish and relaxing, they can exacerbate Kapha and balance Vata and Pitta.
A sour taste increases Pitta and Kapha and balances Vata while promoting digestion and hunger. Salty food can raise Pitta and Kapha and aids Vata's balancing and digestion. A bitter flavour increases Vata and decreases Pitta and Kapha, making it a mild and cleansing taste. Spicy food increases Vata and Pitta while boosting digestion and circulation, balancing Kapha.
FAQs
1. What are the different tastes in Ayurveda?
According to Ayurveda, every food has one of six flavours: pungent, sour, astringent, bitter, salty, and sweet.
2. What is astringent taste?
In Ayurveda, the astringent taste (kashaya) is characterized by a dry and constricting sensation in the mouth. It is found in unripe bananas, pomegranates, and raw vegetables. This taste helps to cool and dry the body, balancing Pitta and Kapha doshas, but can increase Vata. It is beneficial for healing and reducing inflammation.
3. Which taste is good for Vata?
To maintain Vata balance, eat more sweet, sour, and salty meals and steer clear of bitter, pungent, and astringent ones. For example, all dairy products soothe Vata.
4. What are the 5 elements in food Ayurveda?
To promote better health, Ayurveda emphasises balancing the five elements—earth, fire, water, ether, and air—inside and externally. In simplest terms, we balance by using opposites. For instance, you need cooling foods if you're hot and wet foods if you're dry.
References
- According to Ayurveda, there are six flavours: sweet, sour, salty, spicy, bitter, and astringent. (https://onlinelibrary.wiley.com)
- The sour taste is made up of earth and fire elements. It is known for its digestive properties and helps stimulate appetite.(https://link.springer.com/)
- The salty taste consists of water and fire elements. It is essential for maintaining the electrolyte balance in the body.(https://www.cambridge.org/)
- Astringent taste decreases Pitta and Kapha doshas while increasing Vata doshas.(http://www.wjpr.net/ )
