Introduction to Ayurvedic Cooking, the Six Tastes

According to ayurveda, there are six tastes, each of which should be included in a balanced diet.

Each of these six tastes have specific action upon the three biological humours, or doshas (Vata, Pitta and Kapha). How much of each doshas our body produces depends largely on much of each taste we include in our food. Tastes do not disappear from the food after it has been digested, they continue to influence our physical and emotional balance. The six tastes are sweet, sour, salty, pungent (hot), bitter and astringent.

Sweet

The sweet taste is found in sugar and carbohydrates. It increases Kapha and decreases Vata and Pitta. It is a cooling taste, which help building body tissues. In excess, it builds toxins and causes obesity. It promotes a sense of contentment and is associated with the emotion of love.

Sour

The sour taste is found in found in fermented food and acidic fruit. It increases Kapha and Pitta and decreases Vatta. It is a heating taste, which counter thirst, helps maintaining acidity and improves appetite and digestion. In excess, in increases acidify. It is stimulant and is associated with the emotion of envy (sour grapes).

Salty

The salty taste is found in table salt and sea weed. It increases Kapha and Pitta and decreases Vata. It is a slightly heating taste, which maintain metabolism, help cleanses the body and improves appetite and digestion. In excess is causes looseness. It is associated with the emotion of greed.

Pungent (hot)

The hot taste is found in hot spices, like pepper or ginger. It increases Pitta and Vata and decreases Kapha. It is a heating taste, which improves metabolism, appetite and digestion. In excess is causes burning and increases irritability and anger. It is associated with the emotion of hatred.

Bitter

The bitter taste is found in some herbs, like aloe vera or golden seal. It decreases Pitta and Kapha and increases Vata. It is a cooling and drying taste, which tones the organs and increases appetite and is detoxifying. In excess, it damages the heart and is anti-aphrodisiac. It is associated with the emotion of grief and disapointement.

Astringent

The bitter taste is found in some herbs. Most green vegetables are regarded as astringent. It decreases Kapha and Pitta and increases Vata. It is a cooling taste, which reduces secretions, particularly sweating. In excess, it causes dryness and thirst. It is associated with the emotion of fear.

In the West, we tend not to consume enough food with bitter, pungent and astringent tastes, and to consume to much food with sweet and salty taste, which causes imbalance.

Christophe Mouze, http://www.yogamagazine.net (source: naturalhealthweb)

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