Taste
Six Tastes
Generally obese people should take less sweet taste.
People prone to hyper - acidity should take less of sour and pungent taste.
People with hypertension should take less salt.
"Taste is a quality of water"
Potency (Virya)
Hot potency
Pungent (Katu ) green chilly
Sour (Amla)
Salt (Lavana )
Cold potency
Bitter Tikta
Astringent Kashaya
Sweet (Madhur)
Perturbing Taste
An established principle is that three specific taste perturb a humors (Dosha)
Vata : Pungent, bitter and astringent
Pitta : Sour, salty and pungent (spicy)
Kapha : Sweet, salty and sour
Pacifying or Assuaging Taste
While three opposing taste (rasas) assuage it.
Vata: Sweet, salty and sour ( oil)
Pitta : Sweet, bitter and Astringent.( Ghee ) cold
Kapha : Astringent, pungent, and bitter (Honey) hot
- Sweet Madhura rasa Nourishes.Helps to build tissues in the body. Earth and water.
- Sour Amla (Acid) Refreshes. Restore acid base balance.Earth and fire.
- Salt lavana rasa Eliminates.Maintaining mineral balance. Water and fire.
- Bitter Tikta Cold.Natural antibiotic,antiseptic,It purifies the blood.Space and Air.
- Pungent Hot Katu Air and fire
- Astringent Kashaya heats.Improves digestion and strengthens digestive enzymes.Air and earth They are successively lower in energy. It means sweet taste imparts maximum energy to body, and astringent the least.The six taste are associated with the substances and having more strength in their preceding order.
What it means?
- If the substance is solid, it will have more of solid and water components in it. If it is bitter in taste, it indicates that it has more of air and either component in it.
- In case of sweet, it is composed of solid and water, both are heavy elements . Hence sweet tasting substance are generally heavy to digest.. They bring stability to the body.
- Similarly bitter tasting substance are light to digest , because air and either are very light in nature. They bring in lightness to the body.
- Sweet is formed by solid and cold , so together they bring about coolness.
- Pungent taste has air and fire, hence pungent taste like chilli is usually hot in nature.
The formulations May act in three ways
by settling the perturbed vitiated air, water and fire element (doshas)
By settling the tissues (dhatus) which are vitiated air, water and fire element (doshas)
Or by promoting well being.
by settling the perturbed vitiated air, water and fire element (doshas)
By settling the tissues (dhatus) which are vitiated air, water and fire element (doshas)
Or by promoting well being.
What does the universe taste like?
Taste is another way of getting information from the universe. Food is composed of five elements and different foods are seen to work either with or against the elemental balance of the body.
Grouping foods such as carbohydrate, proteins or fats is a chemical way of classification. A person’s sense are not able to recognize these groups while eating. The only immediate natural information one can get while eating is the taste of the food.
Taste is another way of getting information from the universe. Food is composed of five elements and different foods are seen to work either with or against the elemental balance of the body.
- For Dryness (rookshna) quality : Astringent or kashaya is best. Pungent or katu is medium. And bitter or tikta is inferior.
- Hot : Salt or lavana is superior, sour or amla is medium. And pungent or katu is inferior
- For Unctuousness, or oiliness (snigdha) quality : Sweet or madhur is superior, salt or lavana is medium. And Sour or amla is inferior.
- Cold : Sweet, astringent and pungent (bitter).
- For Heaviness (guru) quality : Sweet, astringent and salt.
- For Lightness (laghu) quality : Bitter, pungent and sour.
Order of Taste Consumption and Reasoning
Importance of Taste in Health and Disease
Characteristic of Taste
Utilities of Taste
Sweet (madhur) मधुर Nourishes
Qualities of Sweet Taste :
Sweet is congenial to the body, it is wholesome, improves body fluid, blood, muscle, fat, bone marrow, body luster (or ojas) and nourishes male female reproductive systems. It improves life expectancy, soothes all the sense organs and mind and improves strength.
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. It also has a sustained cooling effect on the body.
The sweet taste benefits the skin, hair, throat 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 body luster (ojas).
In Excess
It is tempting to overindulge in the sweet taste because it is so addictively pleasant. However, when overused, the sweet taste can smother the digestive fire or (agni) , diminish the appetite, or cause feelings of dampness, heaviness, laziness, and an excessive desire for sleep. Excessive sweet taste can also contribute to unhealthy cravings and greed.
- Causes indigestion, heaviness, diabetes, disease of throat ,tumors, lymphadenitis etc.
- Prolonged overuse results in obesity, idleness, sleepiness, defective digestion, asthmatic tendencies, poly-neuritis, a sweet tooth’, eye diseases, adenitis (especially cervical), coughs and cold, worms, etc.
Contraindications
The sweet taste can exacerbate the situation if there is excess fat, excess (kapha), or a high level of (natural toxins) or (ama)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
1 . It coats the oral cavity with sweetish inner coating.
2 . Sweet creates a psychosomatic pleasing effect, nourishing and exhilarating the mind
3 .It builds up all tissues, gives stability and strength.
4 . Sweet relieves hunger and thirst.
5 . Sweet is an antidote to pungent, bitter and astringent.
As Madhur rasa is wholesome to all living beings since birth, it helps for development of all the tissues in the body and enhances the lifespan.
- Specially indicated for children, aged and heal up emaciation and Consumption
- Promotes the strength and complexion and soothes the sense organs
- Promotes healthy skin, hair and voice
- They are soothing nourishing, invigorating brings about stability and galactogogue
- Alleviates (reduces) vata & pitta and effect of poison
- Relieves fainting and thirst
.
Examples—Substances that Illustrate the Sweet Taste
| Vegetables | Beets, carrots (cooked), cucumber, olives, sweet potatoes, Jackfruit |
| 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,unsalted butter |
| Meat | Beef, buffalo, pork, salmon |
| Sweeteners | All |
| Spices & Flavorings | Basil, bay leaf, caraway, cardamom,cinnamon, coriander, fennel,mint, nutmeg, saffron, tarragon, vanilla |
Herbs Shatavari Asparagus racemosa) Ashwagandha (Withania somnifera),
Vidari kand, Bala Sida cardifolia
Spices Cinnamon, Yashtimadhu मूलेठी, Saunf, Fennel ,Dhania, coriander
Sour (amla) (अम्ल)
खट्टा (Sour)
The Sour Taste—at a Glance
| 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, cholagogue (promotes the healthy flow of bile) |
Sourness (अम्ल)
It sharpens the digestive fire builds and energizes the body, makes sense organ strong, alert the mind, gives proper direction to the digestive wind, protects the heart, Increases salivation, moistens, digests and carries the food down and gives satisfaction.
Sour is the product of earth and fire.
Lemon, tamarind, Pickles, curds, tomato,vinegar.
Wine is the most acidic among substances and succeeds in neutralizing the chyle, which had turn alkaline.
It’s excess use can cause precipitation of calcium carbonate from bones and teeth, softening of bones, the bones become weak . swelling, backache. It increases acid in blood. It decreases pH of kidney. It again absorb the calcium from the body, neutralizes the acid and causes deficiency of calcium.
Increase intake of sour things can cause hair fall, swelling in the body, joint pain, skin problems, hyper acidity or Amlapitta, eye problems
Do not eat sour predominant food like curds, pickle. It bad for eyes.
2 . SOUR, AMLA : REFRESHES
Sour is composed mainly of Earth and Fire. Sour excites Pitta and sedated Vata. Increases appetite, promotes digestion, carminative, (expelling flatulence)
1 . Sour is heating, heavy and unctuous. It creates heat sensations in the throat and chest, constrictions in the frontal region (eyes,etc. ) and causes abdominal heat.
2 .It improves the appetite and is digestive, nourishing and growth - promoting.
3 .Sour refreshes the being. It creates a tingling of the tongue and oral secretions.
4 . It encourages elimination of waste.
5 . Sour increases Kapha and Pitta, decreases Vata.
6 . Sour lessens spasms and tremors.
They are having snigdha Guna and are exceptional for heart
Adds to the deliciousness of the food. Increases the digestive power
Having laghu, snigdha and Vyavahare gunas And hot potency or usna virya along with cold touch
Increases Kapha, pitta,,Rakta and causes downward movement of accumulated Vata.
Stimulates the tongue immediately after having sour substance and causes salivation
Produce a feeling of chills inside the teeth and aus horripilation
Makes the person to close the eyes and eyebrows tightly
The Sour group is composed of organic acids e.g. vinegar, yogurt, cheese, buttermilk, salad dressings, and sour fruits like pomegranate, Amla, (it increases bone marrow) ,lemon, orange, mausami, tamarind, sour grapes, small sour berries, tomatoes, citrus fruits like : lemons, oranges, grapefruit, tangerines, wine, silver, gruel (kanji) etc.
Prolonged overuse- results in bodily relaxation (sign of ageing), dissolves the viscid secretions ( Kapha), causes an itching sensation, pallor, vitiation of blood and bile, increases thirst, dizziness etc.
Examples—Substances that Illustrate the Sour Taste
| 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.1
It also expels excess vata, moves stagnation in the liver, encourages the flow of bile, and promotes proper liver function.2
The sour taste awakens the mind and helps to coalesce scattered energy. It is energizing, refreshing, satisfying, nourishing to the heart, and can clear dryness.1, 2
Sour fruits are usually high in vitamin C and are often considered to be rejuvenating.2
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, and cause congestion, itching, excessive thirst, and digestive discomfort.
Contraindications
The sour taste can exacerbate the situation if there is itching, excess heat, excess congestion, or if there is too much pitta in the blood (rakta dhatu). It is best avoided in hot and damp conditions or with skin conditions of any kind.
Exceptions
Amalaki, pomegranate, and limes do not aggravate pitta because they are cooling and tend to reduce heat.
Tamarind इमलीAmla
Kokum
Curd
Buttermilk, cheese
Guava
Pomegranate
Wood Apple कवीट
Mango
Lemon
Kaithphal
Curd
Silver
Vegetabl: Tomato,Lemon
Complications due to excessive use of sour substances:
It produces the looseness of body
It also causes blindness, giddiness, itching ,anemia, herpes, oedema, boils, thirst and fever.
नमकीन (Salty)
The salty taste is almost singularly derived from salt and is readily identified in our diets.
The Salty Taste—at a Glance
| 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: | Appetizer, expectorant, moistening |
Common Salt Sodium chloride (NACL)
Normal - 5 gms of sodium per day. Salt does not damage health unless you have more than twice the recommended amount. The tribe of Andaman do not use salt in their lifetime. The average salt intake in India is 10.98 gms a day much higher than recommended.
Several studies have shown that lowering salt in the diet protects health. Eating less than 5 gms of salt a day reduces risk of stroke by 23% and heart disease by 17%. People who eat packed food invariably end up eating unhealthy amounts of salt, which is added to processed and packed foods to enhance taste, give texture and bind in water to add bulk to the product.
In middle class homes, more than half of dietary salt consumed comes from hidden sources such as processed foods, be it bread, processed meat (cold cuts and sausages), cheese, biscuits, cookies, cakes and packed munches like chips, saltines and savory mixes. shunning packaged food and eating home cooked meals is the simplest way to eat salt in recommended amount.
Harmful effects - It causes high blood pressure, heart attack, stroke, congestive heart failure, cirrhosis ( irreversible liver damage) and chronic kidney disease
Examples—Substances that Illustrate the Salty Taste
| 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 maintain the water-electrolyte balance.
It is also energizing, nutritive, demulcent, grounding, and soothing to the nervous system. 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 combat dullness, sadness, and a lack of creativity in our lives.2
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, and excess thirst, among other things.1
Excess salt also aggravates skin imbalances and may cause uncomfortable feelings of excess heat in the body.3 4
Contraindications
The salty taste can exacerbate the situation in the case of high pitta, 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. Its mildness and diverse mineral content help 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 draw moisture and natural toxins out of the body.5
SALT, LAVANA : ELIMINATES
Salt is composed mainly of water and fire.
Salts excites Pitta and sedates Vata.
Promotes digestion, laxative, mildly sedative.
The Salt group consist of the five mineral salts:
Saindhav Namak, black salt, which is light, aromatic, subtle, with penetrating and heating qualities, suitable for Vata.
Ammonium chloride, Bida Lavana. Heating, light, sharp with a sweet after- effect. Alleviates tri- Doshas.
Sea salt, Samudra Lavana, Not too hot, sweet after -effect,unctuous and heavy, it increases Kapha.
Salt collected from the soil, Audbhid Lavana. Heavy and unctuous, with a sweet after effect, It decreases Vata.
Seaweed, soy, sauce, salted snacks etc.are other sources for the consumption of salty rich foods.
1 . Salt is heavy, heating and unctuous.
2 . Increases the appetite and digestive capacity.It provides added savoury taste to food and drinks.
3 . Salt is anti-dotal to the five remaining tastes.
It increases the perception of taste.
Digest the undigested food material
Causes unctuousness,sweating and purgation
4 . Salt eliminates wastes and cleanses the body. It moistens Kapha and purifies various channels in the body, thus helping the smooth flow of secretions through them.
5 . It loosens softens the tissues. Removes the stiffness in the body parts
Removes the obstruction of internal channels.
6 . Salt increases Kapha and Pitta.
Excessive salivation
Burning sensation in throat and checks
Causes deliciousness of food.
Overuse causes:
Aggravates Blood disorders (rakta) and increase of air element (vata)
1 . Early baldness, graying of hairs, wrinkles, skin diseases, roughening of the skin etc.
Increases the ulcers, effect of poison and intoxication,
2 . Decreased strength and ‘bodily luster’ known as (Oja) ,which is the etherial essence of the seven tissues
3 . Increased thirst and the thermal tone.
4 .It is reduces the semen production (shukrahar)
Pungent / Spicy (katu) कटु ushna hot
तीखा (Pungent)
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The Pungent Taste—at a Glance
| 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: | Carminative, diaphoretic, vasodilator |
Examples—Substances that Illustrate the Pungent Taste
| 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, and paprika |
Benefits
Warming to the body, the pungent taste cleanses the mouth, clarifies the sense organs, enhances other flavors, kindles the digestive fire (agni), and improves digestion, absorption, and elimination.2
The pungent taste is critically important to balancing excess kapha because it is able to heat, dry, and eliminate the stagnant, heavy qualities of kapha from the body. It helps clear ama (natural toxins), open the sinuses, break up stagnation, and support the elimination of excess fat.2
Energetically, the pungent taste is stimulating, invigorating, and penetrating, making it an effective way to clear areas of excess moisture and built up stagnation.1 It also increases circulation, encourages sweating, cleanses the blood and the muscles, and opens the internal channels.2
In Excess
While the warming nature of the pungent taste is initially good for vata, its long-term effects are extremely drying and therefore generally vata-aggravating. Too much pungency can lead to mental agitation, imbalances in the nervous system, difficulty sleeping, and muscle discomfort.2
Excess pungent taste can lead to excess heat in the body, cause burning sensations, redness, excess thirst, occasional fatigue, digestive discomfort, and imbalance in the health of the reproductive system.1, 2 It can also influence the mind and emotions, causing experiences of anxiousness, irritability, aggression, and general over-activity of the mind.2
Contraindications
The pungent taste can exacerbate pitta dosha and is best avoided if there is excess heat or acidity in the body, or a deficiency in the reproductive system (shukra dhatu).1
Exceptions
Though predominantly pungent in taste, ginger and cooked garlic do not tend to aggravate vata and can actually support vata by stimulating agni and improving digestion.1 Similarly, cloves, coriander, cumin, and fennel—though pungent tasting herb—do not tend to aggravate pitta when used in moderation.1
Pungent
Pungent taste is largely composed of air (Vayu) and Fire (agni)it provokes Vata disorders in the extremities back and sides with jerky movements tremor and severe radiating pain.
Pungent taste give rise to irritation and stabbing pain in the tongue, and stimulates burning and secretion from the eyes and nose. If used alone and excessively it impairs sexual potency and strength and causes invalidism, depression, debility, giddiness, thirst, and fainting.
It clarifies sense organs, reduces swelling, obesity, urticaria , blocking of body channels, lubrication and fomentation and improves appetite. It cures itching and ulcers, destroys organisms, stimulate muscles, retard blood clotting and quells the turbulence of Kapha. It is light hot and rough.
Pungent is the product of air and fire. The taste composed of fire and air generally move upwards because of their lightness, just as the wind blows the flames of fire skywards.
Ginger, garlic, onion, black pepper, Pippali, Asafoetida ,cumin.
Trijata (tej patta, cardamom, dalchini ), clove, ajwain. Saunf, coriander,mustard
PUNGENT, KATU: (meaning hot) HEATS
Trikatu:
Pippali Piper longum, Pipermula root of Piper longum
Black pepper Pepper nigrum marica
Sunthi Dry ginger ( Nagara), ginger
Onion
Garlic
Asafoetida Ferula foetida
Bhallataka
Chitraka Plumbago zeylanica
Bile and urine
Pungent excites Pitta and sedates Kapha
Promotes digestion, Diaphoretic (promotes sweating), Expectorant (decongestant)
Cures diseases of throat, urticaria rashes, skin diseases, alasaka ( indigestion, oedema, heals the wound.
Dries up the unctuousness and moisture.
Increases the taste, promotes the hunger and digestion.
Eliminates the vitiated doshas.
Breaks and clotting blood and removes the block.
Alleviates Kapha as they are having laghu, rukshna, tikshna, guna And ushna virya.
1 . Pungent is heating, light and dry.
2 . It improves the appetite.
3 . Pungent flushes out all types of secretions from the body. It decreases greasiness and moisture, dries up ingested food, thus helping digestion. It helps in keeping the various channels open.
4 . It reduces all types of Kapha- like tissues, such as. Semen, milk and fat.
5 . Pungent increases Pitta and Vata decreases cough.
Stimulates And irritates the tip of tongue
Causes tingling sensation
Causes watery discharge from the mouth, eyes and nose
Burning sensation in throat and cheek
Pungent taste are found in all essential oils and spices (which are stimulating) e.g. Chilli, black and red pepper, horseradish, radish, asafoetida, (hing), pippali, mustard (seed and oil ), onions, ginger, cumin etc.and wines.
Trikatu - Pippali,black pepper and saunth (dry ginger)
Its overuse results in :
Causes thirst
Decreases the body strength and semen
Results in fainting, contracture and tremors on body
Also causes pain in the hip and back
1 . Increased thirst, bodily heat, debility, Vata Dosha etc.
2 . Dried up of Oro--pharynx, seminal secretions and causes roughness and leanness to the limbs and the back.
3 . Excites the Vata Dosha resulting in cutting and piercing pains aches.
Heega
Saunth
Sarso
Parwal
Bitter (tikta) तीक्ष्ण ... · कड़वा ..COOLS
कड़वा (Bitter)
The bitter taste is quite familiar. More often than not, it is a flavor that is actively avoided, although some people truly enjoy it. However you feel about it, when used appropriately, the bitter taste has many benefits.
The Bitter Taste—at a Glance
| 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, cholagogue (promotes healthy flow of bile) |
Examples—Substances that Illustrate the Bitter Taste
| 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 ama (natural toxins).2 It improves all other tastes, alleviates thirst, stimulates a healthy appetite, and is cleansing for the GI tract.2
It serves to clear heat, purify the blood, and cleanse and support the liver while draining excess moisture from the body.2,1 It also tones the muscles and skin, soothing occasional skin discomfort.2
The bitter taste also serves as a digestive tonic—kindling the agni (digestive fire) with its dry, light qualities.2
In Excess
If overused, the dry quality of the bitter taste can cause excessive dryness in the mouth and feelings of depletion in the tissues.2 It can also cause excess coldness, extreme dryness, and feelings of confusion, giddiness (as in being spaced out), and disorientation.2 Too much bitter taste also has the capacity to dry out ojas.1
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 that balances some of its bitter qualities and energetics.1
Karela
Turmeric Curcuma longa
Fenugreek मेथी
Neem Azadirachta indica
Giloy Tinospora cordifolia
Chiraita
कालमेघ Andrographis paniculata
Chandana Santalum album
Patola (trichosanthes cucumerina)
Bitter is composed mainly of Air and Space.
Bitter excites Vata and sedates Kapha.
Depleting, Anti - inflammatory,Detoxifying.
Drugs and diet having bitter taste are by themselves
1 . Bitter is cooling, light and dry.
2 . Bitter purifies and dries up bodily secretions and excretions, lessens thirst, a tendency for worm infestation and thermal tone.
3 . Bitter restores all tastes, thus toning up the organism.
4 . It favors digestion, intellectual powers etc.It increases the appetite and controls skin diseases. And fevers.
5 . Bitter is an anti aphrodisiac.
6 . Bitter increases Vata; decreases Pitta and Kapha.
Anti-toxic,,germicidal,relieves fainting,thirst,fever,nausea, and burning sensation, cures itching and skin disorders
Causes drying and helps in depletion of moisture,fat, muscle fat,bone marrow, sweat, urine stool, Pitta and Kapha.
They are having laghu, ruksha Guna, Sita virya
Purifies breast milk and good for throat
Increases IQ
Cleanse the mouth and throat by removing the sticky accumulations
Hinder the perception of other taste.
The Bitter group is composed of alkaloids,glycosides,for example coffee,turmeric,fenugreek dry seeds and (green vegetable) broccoli, vacha, iron, spinach, bitter gourd,kale and other dark green leafy vegetables.
It's overuse results in :
1 . Debility, atrophy and general wasting.
2 . Favors roughness,hardness and nervous diseases.
Causes weakness in the tissues and causes Vata disorders.
The Bitter Truth - Certain foods with a bitter taste are excellent for your health
Include rocket leaves, sprouted methi seeds and mustard dressing in a salad.
Drink juiced vegetables early in the morning on an empty stomach.
Eat steamed or sautéed vegetables like saag.
Add turmeric to soups and a bit of raw grated turmeric and ginger in vegetable juice.
When it comes to food,we all naturally gravitate towards sweet or salty tastes.Because,of all tastes the human body can process,the most difficult to appreciate are bitter - tasting foods.However, below are several very good reasons to ensure that your diet includes foods of this nature.
Thanks to certain compounds, all bitter foods have a natural ability to cleanse and detoxify the liver, restoring this vital organs acid- alkali balance.
Bitter foods also help clean out elements causing digestive inflammation.
They have natural antibacterial properties.
They can be used to balance various Pitta aggravations, such as acne.
They can also be used in high Kapha conditions, such as diabetes and obesity.
Green leaves like spinach,arugula, methi leaves, Kashmiri saag, dandelion Doreen's, kale etc.
Seeds such as methi and jamun.
How it works
According to Ayurveda, liver digests sweet foods,while the kidneys excrete salty foods.When we eat an excess of either, the organs are overloaded. If the sweet food contains trans fats the liver cells get damaged, which leads to a serious condition of a fatty liver.
However, foods with a bitter taste increase the body’s Vata element (moves toxins), and decrease the Pitta (fire) and (Water) elements.The vitamins and minerals in these vegetables also nourish and revitalise the liver.
This explains why sprouted methi seeds are given to patient of Diabetes,while a mix of Karela juice and aloevera juice is a potent anti-obesity and anti-diabetic drink,and dandelion juice is an age old, highly effective remedy for liver problems.
Astringent (kashaya)
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.1 It causes the mucus membranes in the mouth to contract and results in an immediate dry, chalky, and sometimes puckering sensation in the mouth. The astringent taste is frequently complemented by the sweet or sour tastes.
The Astringent Taste—at a Glance
| 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, anxiousness, nervousness, sadness, 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, astringent, vasoconstrictor |
Astringent कषाय
The Astringent taste causes non slipperiness, lack of mobility and coldness in the tongue, congestion in the throat and depression. It has quality which make it pacifactory, astringent, uniting, compressing healing, mopping and restraining. It settles the disturbances of Kapha, blood and pitta, uses the action of body fluids and is rough cold and not light.
In overdose it adverse effects are dryness of mouth, headache and obstruction of voice, flatulence and sluggishness of the flow through body channels, impotence, blackish discolouration. Restraint on the flow of urine, flatus,feces and semen thirst and emancipation and Vata disorders such as paralysis of one side of the body or one side of the face, spasm and convulsions.
Astringent is the product of air and earth
Neem,
6 . ASTRINGENT, KASHAYA : CONSTRICTS
कषाय स्वादवाला, कसैला, जिसमें कसाव हो । बाँधनेवाला I सिकोड़नेवाली I
जिसके खाने से जीभ में एक प्रकार की ऐंठन या संकोच मालूम हो ।
When it is boiled it gives a black colour.
Astringent is composed mainly of Air and Earth.
Astringent excites Kapha and sedates Pitta.
Reduces sweating; constipation ie Honey.
Alleviates pitta and Kapha
Having guru Guna and purifies the blood
Heals ulcers and scratches and adhering material
Cold potency and dries up moisture
Decreases fat
Causes dryness and constipation
Enhances the skin complexion.
1 .Astringent makes your mouth pucker.
2 . It is cooling, light and dry.
3 . It heals,purifies and constricts all parts of the body.
4 . It reduces Ll secretions and is an anti-aphrodisiac.
5 . It dries up internal moisture,thoroughly antidotes the Kapha Dosha,helps healing of ulcers and fevers.
6 .It increases the appetite, controls skin diseases and is favourable to the body’s complexion.
7 . Astringent increases ( kasaila) Vata, decreases Pitta and Kapha.
Inactivates the tongue
Obstructs the Throat
Produces discomfort in the region of heart.
Astringent is represented by tannins and drying tastes that pucker the mouth,like: lentils,tea leaves,asafoetida,unrepentant bananas,Ayurvedic herbs like harad,lodhra, nagkesar,mango stone ( large seed),Arjuna,Ashoka ( terminalia arjuna) coral,pearlaetc.
Jamun, palak,Harad, Sauf big one, Gulzar.
It's over -use causes :
Causes stasis of food without digestion, Abdominal distention pain in the chest region
Thirst,emancipation,loss of virility, constricts the blood vessels, and obstructs flatus,feces and urine.
1 . Constipation leanness ,thirst,seminal decreases etc.
2 . Obstruction of channels,especially the lower digestive tract,thus causing difficulty in passing flatus or stool.
3 . Favours fits and tremors,even paraplegia.
| Fruits | Apples, bananas (green), cranberries, pomegranate, Areknut or supari |
| 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 |
Harada Terminalia chebula
Behada Terminalia bellerica
Acacia catechu कथ्था
Madhu Honey reduces Kapha due to astringent taste and dryness.
Buttermilk has astringent and sour taste.
Jamuna
Gulzar Palak.
Lotus
Udumber
Pravala coral Ficus racemosa
Kadam Androcephalous indica
Pearl mukta
Alum (fitkari)
Benefits
The astringent taste absorbs excess moisture, cleanses the mucus membranes, clears ama, scrapes fat, improves absorption, and helps bind the stool. Its tendency to draw inward helps compress and hold the tissues together, which promotes bodily cohesiveness and lends strong, healthy tone to the organs, muscles, and skin. This same quality makes the astringent taste a very effective tool in promoting the healthy formation and elimination of bodily waste, such as sweat, feces, and urine.
Too much of the astringent taste can also cause muscle and joint discomfort, stagnation in the blood and lymph, sluggish circulation, difficulty sleeping, emotional heaviness, and feelings of anxiousness. Further, it can reduce libido and hinder the healthy function of the reproductive system.
Contraindications
The astringent taste is best avoided if there is elevated vata in the system, difficulty with elimination, excess dryness, or blockages of any kind in the body.
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.
Taste, Health and Planets
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