Shadrasa

The Six Tastes in Ayurveda

Ayurveda considers flavor an indication of the properties of a food ingredient or herb, whether it is nutritional, medicinal, or poisonous. Different flavors affect the body and mind differently, and their impact on the Doshas may differ from one Dosha to another. Rasa, the Sanskrit word for taste has many meanings. The same word means ‘essence,’ ‘appreciation,’ ‘circulation,’ or ‘vitality’; all are ways to describe the energetics of food or whatever else we ingest.
Taste directly affects the mind, senses, and gastric nerves, which are responsible for the stimulation of Agni (digestion). This explains why we often lose our sense of taste and appetite when we fall sick. Our tastebuds, healthy appetite, and digestive strength are all interconnected. The absence of taste and weak digestion indicate poor health and high levels of Āma, or toxins, in the body. In Ayurveda, six tastes are classified as:

Madhurā | the sweet taste

The sweet taste is introduced to the body since birth as babies of all mammals enjoy the predominant sweetness of breast milk. Sweet-tasting foods nourish, energize, strengthen and promote longevity when consumed in moderation. Their heavy, moist, cooling and soothing nature makes them good for supporting the health of the skin and senses and aiding growth. The sweet taste relieves thirst and burning sensations in the body and increases fertility and breast milk production. However, when consumed in excess or by itself, sweetness leads to obesity, laziness, excessive sleep, heaviness, loss of appetite for other tastes, breathlessness, weak digestion, low immunity, water retention, imbalanced blood sugar levels, fatty liver, mental disorders, impaired vision, and diabetes. The sweet taste is found in plants that contain sugar and starches; these include sugarcane, almonds, vanilla, dates, licorice root, wheat, anise, raisins, and figs. Milk, rice, meat, honey, and eggs are also considered sweet.

Āmlā | the sour taste

The sour taste awakens Agni (digestive fire), mind, and senses. It increases strength, cleanses the palate, is appetizing, good for blood circulation, and promotes alkalinity of the digestive tract, liver, and other organs. The sour taste is light, hot, and wet – it lightens up heavy foods, heats the body, and increases saliva production in the mouth. It is nourishing to all bodily functions except for the reproductive system. However, when used in excess or by itself, the sour taste makes the teeth sensitive and causes thirst, goosebumps, skin rashes, acne, fractures, and other injuries due to its heating effect. It may also lead to burning sensations in the throat, chest, stomach, and heart. Sour taste is found in plants that contain acids; these include sorrel, sumac, Amla, citrus, tomatoes, and berries. The sourness of foods and herbs can be increased by fermenting them using bacteria or alcohol, which is also considered sour.

Lavanā | the salty taste

Salty taste promotes digestion, moistening, and cleansing, has laxative properties, supports digestion, and has a sharp and biting nature. The minerals and electrolytes in salty foods act as muscle relaxants; they help relieve stiffness and contractions and are calming for the body. However, when used excessively or by itself, saltiness can cause retention of water and fluids in the body, extreme thirst, dehydration, dryness, burning sensation, high blood pressure, and inflammation. Overconsumption of salty taste also promotes skin wrinkling and leads to excessive bleeding due to its liquifying nature. Small doses of the salty taste increase appetite and act as a laxative. Large quantities of it may cause vomiting. Salty taste is a mineral taste; therefore, it is scarce in plants as a primary taste. Typical salty substances include rock salt, sea salt, seaweed, sea vegetables, moss, and celery. It is also the taste of seawater and some, but not all, seafood.

Kātu | the pungent taste

The pungent (spicy) taste is stimulating; it aids digestion, increases appetite, causes sweating, and removes mucus buildup or Ama from the body. Spiciness is purifying; it promotes nasal discharge, improves blood circulation, causes tears, and opens the vessels to allow the absorption of nutrients and secretion of unwanted substances. Its heating nature clears stagnation, melts excess fat and stickiness, treats obesity, and clarifies the senses. It is important to include spices in your meals to ensure that the cells are opened for vitamins and nutrients to enter. However, when used in excess or by itself, the pungent taste weakens the body due to its hot potency. It may cause delusion, anger, inflammation, burning sensation, thirst, diarrhea, ulcers, loss of strength, and abnormal thinness and weakness of the muscles. Spiciness is found in plants used as spices and aromatics. Typical pungent plants include black pepper, paprika, cinnamon, cloves, hing, eucalyptus, garlic, ginger, radish, horseradish, mustard, onion, za’atar, wasabi, peppermint, chili, and oregano.

Tiktā | the bitter taste

The bitter taste restores the tastebuds and cleanses the palate. It is detoxifying and antibacterial, and has a cold, dry, and light nature. Bitterness relieves inflammation, burning sensations in the body, itching skin, and thirst. It aids in the digestion of food and toxins, dissolves accumulated fat, and improves lymphatic function. The bitter taste is medicinal; it reduces fever, clears the blood and tissues, and stimulates the gallbladder, liver, and digestive system. However, when used in excess or by itself, it can lead to the wasting of tissues due to its rough, drying, and clearing abilities. Overconsumption of bitter foods weakens the body and leads to mouth dryness. Bitter is a very distinct taste in herbs and plants. Typical bitter herbs include aloe vera, milk thistle, ashwagandha, dandelion, common rue, olives, mallow (Mlukhiyeh), walnuts, kale, coffee, cacao, eggplant, neem, grapefruit, bitter melon (Karela) and castor.

Kaśayā | the astringent taste

The astringent taste is a sedative and a binder. It stops diarrhea and bleeding and heals wounds by knitting the membranes together. It is drying, firming, contracting, and, therefore, promotes the absorption of bodily fluids. Astringent substances help the mind to become collected and organized. But excess consumption of this taste may lead to insomnia, anxiety, depression, mouth dryness, stagnant circulation, skin pigmentation, reduction in sex drive, weakness, lack of vitality, and premature aging. It may also cause constipation, and retention of gas, urine, and other bodily fluids, which may cause stiffness of joints, spasms, cramping, and chronic thirst. Excess use of astringent foods may lead to choking and difficulty in speaking.
Astringent taste is very common in herbs and plants. It is derived from the presence of tannins, the chemicals which cause the mouth to pucker when eating an unripe banana or a spoonful of starch. Typical astringent foods and herbs include pomegranate, witch hazel, cranberries, quince, plantains, green bananas, tea, sprouts, green beans, grapes, dry wine, Jamun fruit, turmeric, and Triphala.