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Ayurveda

How the Six Tastes of Food

Affect the Doshas

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THE SIX FOOD TASTES

You should strive to have each of the six food tastes represented in each meal.

PUNGENT FOODS

Balances: kapha

Aggravates: pitta and vata

Primary Elements: fire and air

Virya (temperature): heating (the hottest of the heating tastes)

Vipaka (post-digestive effect): pungent

Gunas (associated qualities): hot, dry, light, sharp (penetrating), aromatic

Associated Positive Emotions: enthusiasm, excitement, curiosity, clarity, vitality, vigor, concentration, and expansiveness

Emotions of Excess: irritability, aggressiveness, anger, rage, competitiveness, envy

Location on the Tongue: central region of the tongue

Affinity for Organs: stomach, heart

Most Affected Tissues: blood and reproductive tissues

Direction of Movement: upward, lightening (activates udana vayu)

Additional Actions: blood-thinning, antispasmodic, antiparasitic, anthelminitic (deworming), carminative, diaphoretic, vasodilator

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EXAMPLES OF PUNGENT FOODS

Vegetables chilies, garlic, leeks, onions, kohlrabi, mustard greens, radishes, turnips, raw spinach

Grains buckwheat, spelt

Nuts & Seeds mustard seeds

Spices most spices, especially black pepper, cardamom, cayenne, cloves, ginger, hing, mustard seeds, and paprika

BENEFITS

The pungent taste warms the body, cleanses the mouth, clarifies the sense organs, enhances other

flavors, kindles the digestive fire, and improves digestion, absorption, and elimination. The pungent

taste is critically important to balancing excess kapha because it is able to heat, dry and eliminate kapha

from the body, eliminating ama and mucus, clearing the sinuses, breaking up clots, and supporting the

elimination of excess fat. The pungent taste is stimulating, invigorating, penetrating, and it effectively

clears moisture, stagnation, and congestion. It also increases circulation, encourages sweating,

eliminates itching, clears toxins, cleanses the blood and the muscles, reduces cholesterol, opens the

internal channels, and clears blockages.

IN EXCESS

While the warming nature of the pungent taste is initially good for vata, it’s longer term effects are

extremely drying and therefore generally aggravating to vata and can lead to giddiness, tremors,

insomnia, and muscle pain. Excess pungent taste can kill sperm and ova and can lead to sexual debility in

both men and women. It can also cause burning, choking, dizziness, fainting, hiccups, skin conditions,

bleeding, inflammation, excess thirst, fatigue, nausea, heartburn, peptic ulcers, diarrhea, constipation,

and colitis. Excesses in the pungent taste can also be carcinogenic and can cause mental confusion,

malaise, depression, emaciation, and debility.

CONTRAINDICATIONS

The pungent taste can exacerbate the situation if there is excess heat, excess acidity, or a deficiency in

the reproductive system (shukra dhatu)

EXCEPTIONS

Though predominantly pungent in taste, ginger and cooked garlic do not tend to aggravate vata; in fact,

they support vata because they improve digestion and help to eliminate intestinal gas. Similarly, cloves,

coriander, cumin, and fennel – though pungent tasting herbs – do not tend to aggravate pitta when used

in moderation

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SOUR FOODS

The sour taste tends to be fairly familiar to us. It is primarily the result of acids such as citric acid, lactic acid, malic acid, oxalic acid, and ascorbic acid in our foods. We often “pucker” when we encounter the sour taste and it immediately moistens the mouth and increases the flow of saliva.

Balances: vata

Aggravates: pitta and kapha

Primary Elements: earth and fire

Virya (temperature): heating

Vipaka (post-digestive effect): sour

Gunas (associated qualities): liquid, light, oily, hot

Associated Positive Emotions: appreciation, understanding, discrimination, comprehension

Emotions of Excess: criticism, jealousy, rejection, hate, agitation, selfishness, hyperactivity

Location on the Tongue: front edges, along the tapered curve

Affinity for Organs: lungs

Most Affected Tissues: all tissues (dhatus), except reproductive

Direction of Movement: downward moving (activates apana vayu)

Additional Actions: moistens, promotes bulk, holds fluid in the tissues, demulcent, laxative, cholagogue (promotes the healthy flow of bile)

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EXAMPLES OF SOUR FOODS

Fruits grapefruit, lemon, lime, raisins, tamarind

Vegetables pickles, tomatoes

Grains dough breads

Dairy & Eggs butter, cheese, sour cream, yogurt

Other alcohol, vinegar, most fermented foods

Spices & Flavorings lemon juice, lime juice, garlic, savory

BENEFITS

The sour taste is digestive, so it fuels the appetite, increases salivary secretions, enhances the secretion

of digestive enzymes, and stimulates metabolism overall. It also expels excess vata, moves stagnation in

the liver, encourages the flow of bile, and promotes proper liver function. The sour taste awakens the

mind and helps to coalesce scattered energy. It is anti-flatulent, antispasmodic, energizing, refreshing,

satisfying, nourishing to the heart, and can clear dryness. Sour fruits are usually high in vitamin C and are

considered to be antioxidant, rejuvenating, and tonic herbs.

IN EXCESS

If overused, the sour taste can lead to sensitivity in the teeth, ears, and eyes. It can dry out mucus

membranes, draw the tissues inwards, disturb the blood, destroy semen, and cause congestion, rash,

dermatitis, acne, eczema, psoriasis, itching, excessive thirst, hyperacidity, heartburn, ulcers, and even

ulcerative colitis. It can also lead to thirst, dizziness, fever, diarrhea, anemia, edema, or wet coughs and

dampness in the lungs.

CONTRAINDICATIONS

The sour taste can exacerbate the situation if there is itching, excess heat, excess congestion, or if there

too much pitta in the blood (rakta dhatu). It is best avoided in hot and damp conditions or with skin

conditions of any kind.

EXEPTIONS

Amalaki, pomegranate, and limes do not aggravate pitta because they are cooling and tend to reduce

heat and inflammation.

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SALTY FOODS

The salty taste is almost singularly derived from salt and is readily identified in our diets.

Balances: vata

Aggravates: pitta and kapha

Primary Elements: water and fire

Virya (temperature): heating (though the mildest of the heating tastes)

Vipaka (post-digestive effect): sweet

Gunas (associated qualities): heavy, oily, hot

Associated Positive Emotions: courage, confidence, enthusiasm, interest

Emotions of Excess: temptation, addiction, attachment, greed, possessiveness, irritability

Location on the Tongue: rear edges of the tongue

Affinity for Organs: kidneys

Most Affected Tissues: plasma, blood, muscle, fat, and nervous tissue

Direction of Movement: Downward (activates apana vayu)

Additional Actions: anti-spasmodic, appetizer, expectorant, anti-flatulent, moistening, laxative

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EXAMPLES OF SALTY FOODS

Vegetables celery, seaweed

Dairy cottage cheese

Meat & Fish tuna

Spices & Flavorings table salt, sea salt, rock salt, gamasio, soy sauce, tamari

BENeFITS

The salty taste increases salivation, and supports digestion, absorption, assimilation, and elimination. It

promotes growth, supports muscle strength, moistens the body, and helps to maintain the water

electrolyte balance. It is also energizing, nutritive, demulcent, grounding, soothing to the nervous

system, and – because it softens masses – helps to guard against tumors. The salty taste nourishes the

plasma (rasa dhatu), clears the channels of the body, prevents stiffness, and enhances the spirit. As an

enhancing agent, it helps to combat dullness, depression and a lack of creativity in our lives.

IN EXCESS

A little bit of salt enhances the flavor of other foods, but being as intense (and addictive) as it is, salt can

also easily overshadow other flavors entirely, so it is important to strike a balance by using salt in small

quantities. If overused, the salty taste can disturb all of the doshas. It tends to cause sodium and/or

water retention, which can lead to thick and viscous blood, thickening and narrowing of the blood

vessels, excess thirst, swelling, edema, or high blood pressure. Excess salt also aggravates skin

conditions, hinders sensory perception, and may cause burning sensations, fainting, wrinkles, grey hair,

baldness, ulcers, intestinal inflammation, bleeding disorders, hyperacidity, vomiting, and infertility.

CONTRAINDICATIONS

The salty taste can exacerbate the situation in the case of hypertension, high pitta, ulcers, or if there are

imbalances in the blood.

EXCEPTIONS

Natural Mineral Salt, or rock salt is cooling rather than heating and is far more balancing for pitta than

other forms of salt. It’s mildness and diverse mineral content helps to minimize the potential hazards of

excess salt. This type of salt is very highly regarded in the Ayurvedic tradition, and is considered a

superior salt. When used externally, all types of salt help to draw moisture and toxins out of the body

and can help to reduce swelling and inflammation, or help to heal wounds.

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SWEET FOODS

The sweet taste, as a naturally appealing element of our diets, requires little explanation. It is the flavor of sugars such as glucose, sucrose, fructose, maltose, and lactose and can be found in many carbohydrates, fats and proteins.1 But the sweet taste is often more subtle than we might initially imagine. For instance, rice and milk are predominantly sweet.

Balances: vata and pitta

Aggravates: kapha

Primary Elements: earth and water

Virya (temperature): cooling

Vipaka (post-digestive effect): sweet

Gunas (associated qualities): heavy, cold, oily, soft, relatively difficult to digest, grounding, building, nourishing

Associated Positive Emotions: love, sharing, compassion, joy, happiness, bliss – the most sattvic of flavors

Emotions of Excess: attachment, greed, possessiveness

Location on the Tongue: front tip

Affinity for Organs: thyroid, upper lungs

Most Affected Tissues: all 7 tissues (dhatus)

Direction of Movement: descending, stabilizing (activates apana vayu)

Additional Actions: moistening, laxative, diuretic, demulcent, emollient, antispasmodic, expectorant, anti-inflammatory

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EXAMPLES OF SWEET FOODS

Fruits bananas, cantaloupe, dates, figs, mangos, melons, prunes

Vegetables beets, carrots (cooked), cucumber, olives, sweet potatoes

Grains corn, rice, wheat

Legumes garbanzo beans, lentils (red), mung beans, navy beans, tofu, urad dal

Nuts & Seeds almonds, cashews, coconut, pumpkin seeds

Dairy & Eggs ghee, milk, eggs

Meat beef, buffalo, pork, salmon

Sweeteners all

Spices & Flavorings basil, bay leaf, caraway, cardamom, cinnamon, coriander, fennel, mint, nutmeg, saffron, tarragon, vanilla

BENEFITS

The sweet taste benefits the mucus membranes throughout the body, including those lining the mouth,

the lungs, the GI tract, the urinary tract, and the reproductive system. This taste is strengthening,

nutritive, energizing, tonic, and soothing to the mind. In fact, the sweet taste is often used to enhance

clarity and awareness in spiritual realms.1 It also relieves thirst, soothes burning sensations, and has a

sustained cooling effect on the body.2 The sweet taste benefits the skin, hair, and complexion, hastens

the repair of wounds, is pleasing to the senses, and lends melodious qualities to the voice. It also

enhances the integrity of the immune system, improves longevity, and ultimately, increases ojas.

IN EXCESS

It is tempting to over-indulge in the sweet taste because it is so pleasant and, in fact, addictive.

However, when overused, the sweet taste can smoother the digestive fire, diminish the appetite,

increase mucus, promote congestion, colds and coughs, or cause ama (toxins), fever, breathing

problems, dampness, swollen lymph glands, tumors, edema, flaccidity, heaviness, laziness, excessive

desire for sleep, worms, fungal infections, excess Candida albicans, obesity, and diabetes. Excessive

sweet taste can also contribute to unhealthy cravings and greed.

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CONTRAINDICATIONS

The sweet taste can exacerbate the situation if there is excess fat, excess kapha, or a high level of ama

(toxicity) in the system.

EXCEPTIONS

While mung beans, barley, and honey taste predominantly sweet, they do not tend to increase kapha

and are actually thought to help balance excess moisture.

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BITTER FOODS

Balances: pitta and kapha

Aggravates: vata

Primary Elements: air and ether

Virya (temperature): cooling (the coldest of the cooling tastes)

Vipaka (post-digestive effect): pungent

Gunas (associated qualities): cold, light, dry

Associated Positive Emotions: clarity, introspection, self-awareness, healthy detachment from worldly things

Emotions of Excess: cynicism, rejection, boredom, isolation, separation, loneliness

Location on the Tongue: middle edges on the left and right sides (and a small band across the middle of the tongue, connecting these edges)

Affinity for Organs: pancreas, liver, spleen

Most Affected Tissues: plasma, blood, fat, nervous, and reproductive tissues

Direction of Movement: downward, descending (activates apana vayu)

Additional Actions:

stimulates the nervous system, reduces fat, reduces bone marrow, inhibits sexual energy, is antipyretic (reduces fever), anti-inflammatory, antibacterial, antiviral, cholagogue (promotes healthy flow of bile), laxative, anthelmintic (deworming), alterative, and diruretic

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EXAMPLES OF BITTER FOODS

Vegetables bitter melon, burdock root, leafy greens (like kale, collards, dandelion greens or yellow dock), eggplant, jerusalem artichokes

Other sesame seeds, sesame oil, coffee, dark chocolate

Spices cumin, dill, fenugreek, saffron, turmeric

BENEFITS

The bitter taste is deeply cleansing to the body because it scrapes fat and toxins. It improves all other

tastes, alleviates thirst, stimulates a healthy appetite, kills germs, and clears parasites from the GI tract.

It serves to clear heat, dry ama, clear congestion, purify the blood, cleanse and support the liver, while

draining excess moisture from the body. It can reduce fainting tendencies and also benefits the skin,

relieving burning, itching and swelling. It also tones the muscles and skin, relieves intestinal gas,

promotes peristalsis, and serves as a digestive tonic – kindling the digestive fire with its dry, light

qualities. The bitter taste even enhances the release of digestive secretions and digestive enzymes.

IN EXCESS

If overused, the bitter taste can induce nausea, weaken the kidneys and the lungs (due to the extreme

drying quality), deplete the tissues, and cause dry mouth, debility, bone loss, osteoporosis, and reduced

sperm production. It can also cause emaciation, excess coldness, extreme dryness, constipation,

malaise, confusion, giddiness (as in being spaced out), disorientation, dizziness or loss of

consciousness. Too much bitter taste also has the capacity to dry out ojas.

CONTRAINDICATIONS

The bitter taste can exacerbate the situation if there is elevated vata in the system, excess cold quality,

extreme dryness or roughness, emaciation, or a serious deficiency of any kind. Bitter taste should also

be minimized during pregnancy.

EXCEPTIONS

While a bitter herb, guduchi has a sweet post-digestive effect and is therefore both a tonic and an

aphrodisiac.

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ASRINGENT FOODS

The astringent taste is a flavor of dryness that is generally produced by tannins in the bark, leaves and outer rinds of fruits and trees. It causes the mucus membranes in the mouth to contract and results in an immediate dry, chalky (sometimes even choking) sensation in the mouth. The astringent taste is frequently complimented by the sweet or sour tastes.

Balances: pitta and kapha

Aggravates: vata

Primary Elements: air and earth

Virya (temperature): cooling (though the mildest of the cooling tastes)

Vipaka (post-digestive effect): pungent

Gunas (associated qualities): dry, cold, heavy

Associated Positive Emotions: stable, unified, collected, grounded

Emotions of Excess: fear, anxiety, nervousness, depression, fixation, rigidity, resentment, harshness

Location on the Tongue: central region at the back of the tongue

Affinity for Organs: colon

Most Affected Tissues: plasma, blood, muscle, and reproductive tissues

Direction of Movement: draws inward

Additional Actions: tones tissues, reduces sweating, cools excess heat, anti-inflammatory, hemostatic (stops bleeding), astringent, vasoconstrictor

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EXAMPLES OF ASTRINGENT FOODS

Fruits apples, bananas (green), cranberries, pomegranate

Vegetables alfalfa sprouts, avocado, broccoli, brussels sprouts, cabbage, carrots (raw), cauliflower, green beans, lettuce, peas, potatoes, most raw vegetables

Grains pasta (wheat), rye

Legumes most beans are astringent

Nuts & Seeds popcorn

Meat chicken (light meat), venison

Spices & Flavorings basil, bay leaf, caraway, coriander, dill, fennel, marjoram, nutmeg, oregano, parsley, poppy seeds, rosemary, saffron, turmeric, vanilla

BENEFITS

The astringent taste absorbs excess moisture, stops leakage of fluid, inhibits bleeding by promoting

clotting, cleanses the mucus membranes, decongests, scrapes fat, improves absorption, and helps to

bind the stool. Its tendency to draw inward helps to compress and hold the tissues together, which

promotes bodily cohesiveness. This same quality makes the astringent taste a very effective tool in

combating excess bleeding, sweat, diarrhea, leucorrhea, etc. Similarly, its binding effect lends tone to

loose and flaccid tissues and can correct sinking imbalances such as prolapse. The astringent taste also

helps to heal wounds, and averts coughs.

IN EXCESS

If overused, the astringent taste can create dry mouth, difficulty speaking, choking, spasms, griping

sensations in the intestines, gas, bloating, distention, and constipation. It can cause emaciation,

convulsions, Bell’s palsy, and stroke paralysis. Excess astringent taste can also smother the digestive fire,

cause thirst, stiffness, coagulation and clotting in the blood, stagnation in circulation, cardiac spasms,

insomnia, emotional stagnation, malaise, and depression. Further, it can reduce libido and lower sperm

counts.

CONTRAINDICATIONS

The astringent taste can exacerbate the situation if there is elevated vata in the system, constipation, or

blockages of any kind in the body.

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EXCEPTIONS

Haritaki, though very astringent, is heating and has a sweet post-digestive effect. It supports healthy

bowel movement and is an important tonic for vata.