The 6 Ayurveda Tastes: Pungent. Rasa means “essence,” “taste,” or “flavour,” “sap” or “juice” in Sanskrit. Ayurveda believes the six tastes should be consumed every day to promote balance within the body. Chew on a peppercorn and these qualities will become clear! The six tastes of Ayurveda . Taste can tell us exactly what we need and don’t need to put in our bodies. Taste defines the qualities of whether a food is light or heavy to digest or wet or dry on the mucus membranes. Vegetables like sprouts, lettuce, brocoli, green leafy vegetables, most raw vegetables. The six tastes also have the function of nourishing the mind and providing satisfaction. The five elements are the building blocks for everything in nature (ether, air, fire, water, earth). In excess, it’s also said to slow digestion and increase sluggishness in mood. The bitter taste improves detoxification, cures anorexia and worms or bacteria, relieves thirst, reduces fat and relieves inflammation, fever, nausea and burning sensations. WHAT IS DHARMA – THE RIGHT WAY OF LIVING. The unique properties give what the body needs for proper functioning. But coffee is, unfortunately, a stimulant. That said, each taste is predominantly composed of two elements. Sour foods make the mouth moist and increase the flow of saliva, which helps digestion and awakens emotions. Take note that not all sweet taste are cooling e.g. Sour milk products like yogurt, cheese, sour cream. The three doshas, our body-mind constitutions i.e.Vata, Pitta and Kapha, are also a unique combination of the five elements. By having a balance of the six tastes though out the day, all of your dosha have been given the nutrients needed to function correctly. The sour taste stimulates (agni) appetite, energizes the body and mind, is good for the heart, causes moistening. This is essential! For example, the essential oils of ginger and black pepper are used for clearing mucus congestion or warming with a heavy cold. In Ayurveda, there are six Rasās (tastes): Svādu or madhura (sweet) Amla (sour) Lavana (salty) Tikta (bitter) Katu (acrid) Kashāya (astringent) The pharmacological actions of these tastes are based on dravya (matter) and their potency increases in preceding order and diminishes in successive order. In Ayurveda, there are six tastes that you can include in every meal: sweet, sour, salty, bitter, pungent, and astringent. The salty taste is laxative, promotes growth, aids with digestion, lubricates and removes rigidity. Unfortunately our western diet has become focussed on three taste only: sweet, sour and salty. Mild spices like anise, cinnamon, and “fresh” herbs like oregano, thyme, mint, etc. Taste parameter reveals dynamics of Ayurvedic preparations. Ayurveda identifies 6 Tastes by which all foods can be categorised: Sweet, Sour, Salty, Bitter, Pungent, and Astringent. Garlic goes to our lungs as we can smell it on our (and other people’s) breath. December 10, 2020 Ayurveda 101: Abhyanga. Other examples include legumes (beans and lentils), some fruits (cranberries, pomegranates, pears, dried fruit), vegetables (broccoli, cauliflower, artichoke, asparagus, turnip), grains (rye, buckwheat, quinoa), spices (turmeric, marjoram), coffee, tea, dry crackers, and some raw vegetables and fruit skins. Here’s a summary of the 6 tastes, their elemental composition and general properties. The sour flavour is found in citrus fruits, sour milk products like yoghurt, cheese, and sour cream, and fermented food like sourdough bread, wine, vinegar, pickles, sauerkraut, soy sauce and often alcohol. The sweet taste is formed predominantly by earth and water elements. Sour, unripe fruits are commonly used as digestive chutneys in India for this reason. I say this from personal experience. This sweet and cooling recipe is hearty and packed with health benefits. Other classifications of foods, dishes and tastes refer to the effects during and after digestion. Try chewing on a cranberry or unripe banana! It balances pitta and kapha doshas and increase vata dosha. Raw vegetables like radish, onion, ginger and garlic. Ayurveda describes six tastes by which all foods can be generally categorized. The best way is to know is through practice. One of the foundational teachings of the Ayurvedic tradition is that everything in the universe is composed of five elements—earth, water, fire, air, and ether (space). “The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.”, Elena Beurdeley-Kuerten Not-so balancing: Bitter, Pungent, Astringent. Cooked vegetables like potato, sweet potato, carrot, beetroot. They are especially soluble in water; hence the drying nature of a strong cup of tea left to steep for too long. Each taste also affects the temperature of the body, either heating it up or cooling it down. Black pepper is spicy, light, dry and penetrating: it is easy to digest, dries the mucus membranes and penetrates deeply into the tissues. This flavour makes your whole mouth contract and draws the mucus membranes closer together. Here ‘potency’ means the ability to increase body strength (constructive, anabolic). This taste is associated with the water and earth elements, so according to ayurveda, too much can create a build-up of all things kapha (which is the combination of earth and water in nature), like mucus, fat, and plasma tissues. In Ayurveda, there are six tastes that can be found in our diet: Sweet, Sour, Salty, Pungent (spicy), Bitter, Astringent. December 1, 2020 Polycystic Ovary … We do not know when to stop a meal as we rarely feel satisfy and as a result we snack in between meals. Rather than getting caught up in protein, fat, carb or calorie counting, we look at taste. The reason that the bitter flavour is found in plants is often attributed to its ability to defend itself; if you taste nasty no one will eat you! You can compare how you feel two hours after eating a balanced, varied meal with how you feel after eating a bowl of pasta with plain tomato sauce. Therefore it balances pitta and kapha doshas and aggravates vata dosha. Some of us drink coffee to try to satisfy the missing bitter taste in our daily lives. The 6 tastes are built from the 5 great elements. Primär-Navigation Webshop Sour fruits like lemons, limes, grapefruits, oranges, pineapples, passion fruit, sour cherries. Updated: Aug 25. In this light we can understand why garlic (all but the sour taste) and Triphala (all but the salty taste) are such panaceas. In correct quantities it is vital to our existence and is as essential to our health as water and food. The tastes are no different; each of them contains all five elements. The sweet taste therefore naturally balances vata dosha which is formed predominantly by the air and space elements and pitta dosha formed by water and fire elements. This also helps reduce food cravings or the over-consumption of certain foods. It balances vata dosha and increase kapha and pitta doshas. Are you truly satisfied? The pungent taste stimulates digestion, increases hunger, clears the channels from mucus, cures diseases of the throat, reduces swelling, dilates the channels and therefore aids circulation and elimination of waste products. Like earth, it is heavy and descending and, like water, it’s wet and cold. Some foods do not stick to the general rules. Count ’em: sweet, sour, salty, pungent, bitter & astringent. Hence, it is no surprise that we live off sweet-tasting foods, like oats, root vegetables and rice, as they keep us strong. Don't know your dosha? It dries up moisture from the body and is cold. Learn more in-depth information about the 6 tastes of Ayurveda. Our taste buds do much more than simply identify tastes. A grain of salt dropped onto the tongue is instantly moistening and a sprinkle on food enkindles digestion. Made from the elements of earth and fire, the sour taste is considered hot and oily but also light. Any food to which salt has been added (pickles, nuts, chips), Green leafy vegetables like spinach, green cabbage, brussel sprouts, kale, chard. But how do you feel half an hour after eating a burger with fries, a coffee and croissant or a vegan quinoa salad? See how you feel, listen to your body and decide what works best for you through trial and error. With all my formal education I must admit that the six tastes described in Ayurveda (sweet, sour, salty, pungent, bitter, and astringent) found in the foods, spices, herbs and beverages we ingest were never explained nor understood from a medicinal or biological perspective—except in relation to how certain combinations of foods enhanced flavors and textures. Each taste is due to predominance of 2 great elements. earth, water, fire, space and air. For example, cinnamon is pungent and hot, which raises body temperature. In excess it will create heat in the body, baldness, premature greying of hair, wrinkles and water retention. lime. Take our dosha quiz to find out. The 6 tastes are a major way for the Ayurvedic cook to alter biochemistry on the level of the effect that the food has on the system before digestion. There are 6 tastes, and if you have a balance of all 6 in your meal, your meal will be nutritious and, importantly, satisfying (assuming that your ingredients are natural and unprocessed). Therefore, you should focus on the specific tastes to counter imbalances you may be experiencing. The pungent flavour is a combination of fire and air, with hot, dry and light qualities. The Ayurveda Centre – Athens Want an easy way to experience all 6 tastes in one go? However, it is heaty, which can cause acidity, produce burning sensations, blindness, looseness of the body and be toxic for the blood. Chillies, garlic, onions and spices (black pepper, ginger, cayenne, cardamom) are all good examples here. Such pungent herbs and foods are great for drying excess moisture and mucus, and stimulating metabolism. The combination of these qualities can aid in rebuilding imbalances of the dosha and then ultimately help you fight off disease. Ayurveda identifies the six tastes as sweet, sour, salty, astringent, bitter and pungent. Food, being a part of the universe, is also made of a combination of the five elements. The Six Tastes in Ayurveda The 6 Tastes and Their Predominant Elements. Butternut squash soup is the perfect autumn meal. This flavour is created from a combination of space and air elements and has cool, dry and light qualities. Our tongue, experiences, tastes when drug is administered, orally. Quality (heavy or light, wet or dry, penetrating or soft). Each taste have different properties. Each taste has an effect on the body as well as mind. Here are some example of foods in each taste category: Most grains like wheat rice barley, corn. So, like with the salt, it’s all about the right dose for the right person. Adding a squeeze of lemon to cooked dishes, for example, can quickly satisfy the sour taste, while adding a side salad fulfils the bitter and astringent tastes. There are six tastes in ayurveda (rasas), for the body and mind to experience. "Rasa" the sanskrit word for taste also means: experience, enthus December 10, 2020 Amruth: Nature’s Armor. Fruits like pomegranate, green grapes, most unripe fruits. Join Ayurveda's Newsletter to receive first our latest posts! According to principles of Ayurveda the 5 building elements of universe or Panchamahabhuta are present in all matters. The sweet taste comes from various naturally occurring sugars, so this is the flavour of energy. Ayurveda identifies the six tastes as sweet, sour, salty, pungent, bitter, and astringent. Ayurveda identifies six taste by which all foods can be categorized: sweet, sour, salty, pungent, bitter and astringent. How much of each dosha our body produces depends largely on how much of each taste we include in our food. Much of the wisdom of Ayurvedic nutrition literally rests on the tip of our tongues, so enjoy tuning into this inner wisdom. Vatas should focus on more sweet, salty, and sour tastes in their diets and limit pungent, bitter, and astringent tastes. The salty taste is grounding for the nervous system and encourages stability. Ayurveda Masala Chai tea is a healthy alternative for those trying to give up coffee or black tea. The more tastes one food has, the more effects. In Ayurveda, there are six tastes that can be found in our diet: Sweet, Sour, Salty, Pungent (spicy), Bitter, Astringent. Pukka’s Revitalise contains all of the 6 tastes. It is water absorbant creates dryness of the mouth, throat and the body resulting in emaciation, loss of virility, bloating, gas and constipation. The sweet flavour is made from the elements of earth and water, so it makes sense that it has similar qualities. It balances kapha dosha and increases vata and pitta doshas. Look out for heating/cooling sensations, light/heavy, drying/moisturising, calm/stimulating etc. They also unlock the nutritional value of foods and kick-start the digestion process. Ginger has multiple ‘sites’, clearing mucus from the lungs, warming the skin, invigorating the blood and relaxing the muscles. Our taste buds do much more than simply identify tastes. Our taste buds do much more than simply identify tastes. Including the 6 tastes in each meal doesn’t need to be a daunting task. You can refer to the six tastes and dosha paragraph and see it corresponds. Meals with all six tastes are great opportunities to help balance flavors and nutrition for better health for everyone in your family (or whoever you are serving). These six ayurvedic tastes are sweet, sour, salty, pungent (spicy), bitter and astringent. Sweet is the flavour of love, sharing and compassion. While the first four tastes are easily recognisable, the last two may not seem familiar. The elements combine to form the three doshas: vata, pitta and kapha. Pungent taste also helps in balancing of kapha but if had in more than prescribed quantitates can aggravate pitta and lead to other health related issues. You do not have to memorise each food taste! It is the sensation perceived by the tongue. Sweet = Earth + Water – generally cooling, oily and heavy, Sour = Earth + Fire – generally heating, light and liquid, Salty = Water + Fire – generally heating, heavy and oily, Astringent = Air + Earth – generally cooling, drying and heavy, Bitter = Space + Air – generally cooling, light and dry, Pungent = Air + Fire – generally heating, dry, and light. The 6 tastes help balance our doshas through what we eat. Researchers have identified taste buds for sweet, sour, salty, bitter, and umami. December 7, 2020 Red Lentil Vegetable Soup. The heat of hot foods and spices spreads throughout the whole system. They also unlock the nutritional value of foods and kick-start the digestion process. A short introductory video and article about Ayurveda and why I choose to practice it. December 8, 2020 What Direction Should You Be Sleeping In? From a modern nutritional perspective, the 6 tastes satisfy each of the major dietary building blocks. Grapes are sweet and cooling, which can help to cool you down. According to Ayurveda, six tastes must be included in our diet to maintain health and be free of disease. The bitter taste creates space in the body by draining and drying excess fluids. This is the driest flavour, made from the earth and air elements and is heavy, cold and dry. As such, each taste possesses different healing properties. In Ayurveda, there are six tastes or Rasas: sweet, sour, salty, bitter, pungent, and astringent. It balances vata dosha and increases kapha and pitta doshas. This description fits within the preview of Dravyaguna, Rasa Shastra and Kaya … Pungent taste consists of the elements of fire and air and of the 6 tastes in Ayurveda, it is the hottest and so is known to aid digestion, improve appetite, cleanse tissues and enhance blood circulation. This stimulates digestion and clears dryness through taste buds on the sides of the tongue. This warm and sweet drink enhances digestion. It’s likely you’ll be thinking about a snack after the latter. Sweet fruits like coconuts, dates, figs, grapes, pears, mangoes and dried fruits. Direction (where the food goes in the body). By incorporating all the 6 tastes into each meal, we can ensure that these signals are adequately met. Ayurveda recognizes six tastes, each of which has a vital role to play in our physiology, health, and wellbeing. Remarkably, tastes have an affinity for certain parts of the body. Pittas need sweet, bitter, and astringent tastes … “Taste” means “Rasa”. Ayurveda has a delightfully simple way of devising a balanced meal; it’s all done through taste. This taste helps support wound repairing and where there is excess fluid or swelling in the body. Ayurveda is usually known for its unique lens of understanding diet and food. Every time you eat something, pay attention to the taste is triggers in your mouth and then the reaction in your body. 6 Rasas are not an exception to this. The belief is that incorporating all six tastes in your meals and adjusting the amounts to your personal constitution will help you maintain balanced nutrition and good health, and feel satisfied overall. The astringent taste is cooling, cleanses the blood, dries up moisture and fat. Remember, nothing wakes you up fully like a cup of spicy pumpkin latte, on a deep wintry morning. There are six tastes in Ayurveda. Im Ayurveda gibt es 6 Geschmacksrichtungen, die ihr am besten in jeder Mahlzeit zu euch nehmen solltet: süß, salzig, bitter, zusammenziehend, scharf, sauer. Effect of Rasa or 6 tastes on Tridoshas. In doubt and if you have a special condition or disease, we recommend that you visit a qualified Ayurvedic practitioner. In Ayurveda, there are six tastes that can be found in our diet: Sweet, Sour, Salty, Pungent (spicy), Bitter, Astringent. Bitter, astringent, salty, sweet, pungent, sour.We will give you a food list for each taste. As such, each taste possesses different healing properties. Therefore we lack satisfaction of the senses and nourishment of the tissues. Each of these six tastes have specific actions upon doshas (Vata, Pitta and Kapha). Shadrasa or 6 tastes in ayurveda. So our diet should always include all 6 tastes to improve our health and wellbeing. Sweet (V&P - , K+) The sweet taste is made up of water and earth. However, Ayurveda says that excess use impacts the emotions; causing greed and the desire for more flavour. Our brain sends the body signals when it requires energy in the form of food. Ayurveda identifies that all foods have all five natural elements, but usually only one or two are dominant: Space, Air, Fire, Water, Earth. The six tastes of Ayurveda . It is good for the complexion, hairs, prolongs life and increase Ojas (immunity). Hot spices like chili, black pepper, cayenne, mustard seeds, ginger, cumin, cloves, cardamom, garlic, etc. Ayurvedic Consultant – DipALN, DipAMT (Ayurveda) By understanding the way that the tastes affect the three doshas, you can choose foods and herbs that will create balance and healing for your individual constitution. Instead of defining the six tastes according to our physical experience, Western medicine defines taste according to the presence of taste buds. The use of salt is a good lesson in the importance of dosage. This taste is found in green leafy vegetables (spinach, kale, rocket), courgette, aubergine, spices (turmeric, fenugreek, dandelion), coffee, tea and certain fruits (grapefruits, olives, bitter melon). The sweet, sour, salty, pungent, bitter, and astringent tastes combine in countless ways to create the incredible diversity of flavors we encounter throughout our lives. Understanding the 6 tastes also helps explain why some herbs and foods have so many therapeutic effects. It is nourishing, strengthening and grounding. honey and not all sour taste heating e.g. Asparagus is renowned for making urine smell – Ayurveda knows asparagus is a bitter, cooling food that clears internal heat via the urinary system. Each of these tastes has a different effect in the body. The 6 tastes of Ayurveda. Rasa (Taste): Just as diagnosis of a disease is based on three biological humours (vata, pitta, and kapha) and treatment is based on six tastes (sweet, sour, salt, pungent, bitter and astringent). Saliva & our taste buds are some of our best teachers for our diet, if we learn how to listen to them. December 1, 2020 Ayush Kwath Kadha: An Ayurvedic Immunity Boosting Herbal Tea . In Ayurveda it is very important to taste our food, our herbs, our spices and our lives. In excess, it causes thirst, depletion of reproductive system and fainting. Sugar in any form—raw, refined, brown, white, molasses, maple syrup, sugar cane juice, etc. We relish food because of its taste. In Ayurveda speak, it balances the heavily aggravated kapha. What is Ayurveda ? Each food or ingredient has specific tastes and healing properties. In excess, the sweet taste is congesting, suppresses appetite, creates obesity, diabetes and promotes laziness. In Ayurveda, there are six tastes, each of which should be included in a balanced diet. The bitter taste receptors are at the back of the tongue and are the body’s way of giving us a last line of defence. From ancient times to today, the Six Tastes of Ayurveda have remained relevant to our lives as a source of healing. 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. Sweet foods, for example, are rich in fats, proteins, carbohydrates, and water, whereas Bitter and Astringent foods are high in vitamins and minerals. For example, the sweet flavour builds earthy kapha, cools hot pitta and reduces airy vata. You can read this article to refresh your memory the doshas. www.theayurvedacentre.com. There are no specific receptors on the tongue and we perceive this taste through irritation of tissues and nerve endings. You do not need to eat much of it, and most likely you do not feel like eating desert at all! Many carbohydrates, fats and proteins are considered sweet and their potential energy is measured in kilojoules. All 6 tastes … That is represented through effects on the doshas and the gunas. They are: sweet, sour, salty, bitter, pungent, and astringent. 2/ Then only integrate all six taste in your diet in the most appropriate combination. Ayurveda identifies the six tastes as sweet, sour, salty, astringent, bitter and pungent. While your spice tolerance may be low, we are here to tell you that pungency to varying degrees—despite all the crying and drama—has an important purpose to serve for your health as it completes the spectrum of the six fundamental tastes in Ayurveda. In addition, including all six tastes in your diet contributes to feeling satisfied at the end of the meal and minimize cravings. We are a part of nature, so the five elements are our foundation. An ideal diet, according to Ayurveda incorporates the six tastes prescribed in the literature and comprises a wide variety of fresh fruits, grains and milk. 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