In Ayurveda, the sense of taste is considered one of the most important ways that we experience the world.
Not only does it play a role in our enjoyment of food, but it also helps us to understand the properties of the substances we consume.
There are six primary tastes in Ayurveda are:
- sour
- bitter
- sweet
- salty
- umami
- astringent
In this article, we’ll take a closer look at each of the six tastes with examples and how they can contribute to the overall flavor of a dish.
We’ll also explore some of the ayurvedic principles behind why certain foods taste the way they do.
By understanding these principles, you can make more informed choices about the foods you eat and how they will impact your health.
Also check out our article on Astringent Food Benefits.
The six tastes with examples in Ayurveda
In Ayurveda, there are six tastes or Rasas that correspond to six different body types or Doshas.
In Ayurveda, the term “rasa” refers to the six primary tastes – sour, bitter, sweet, salty, umami, and astringent.
Each of these tastes has its unique flavor profile and can contribute to the overall flavor of a dish.
The six tastes are important not only for our enjoyment of food but also for our health.
Each taste corresponds to a different body type or Dosha, and understanding how they work together can help us to eat in a way that is conducive to our health.
- Sour – corresponds to Pitta Dosha
- Bitter – corresponds to Kapha Dosha
- Sweet – corresponds to Vata Dosha
- Salty – corresponds to Kapha and Pitta Doshas
- Umami – corresponds to all three Doshas
- Astringent – corresponds to Kapha and Vata Doshas
1. Sour Taste
The sour taste is sharp and acidic.
It is often described as “tangy” or “tart.” Foods that are high in sourness include citrus fruits, tomatoes, and yogurt.
Sour foods are cooling and have astringent properties. They can help balance Pitta dosha.
2. Bitter Taste
The bitter taste is dry and intense.
It is often described as “pungent” or “acrid.”
Foods that are high in bitterness include dark leafy greens, cruciferous vegetables, and herbs such as turmeric and cumin.
Bitter foods have drying properties and can help balance Kapha dosha.
3. Sweet Taste
The sweet taste is soft and dense.
It is often described as “pleasant” or “syrupy.”
Foods that are high in sweetness include fruits, honey, milk, and grains.
Sweet foods have cooling properties and can help balance Vata dosha.
4. Salty Taste
The salty taste is sharp and intense.
It is often described as “saline” or “briny.” Foods that are high in saltiness include olives, seaweed, and soy sauce.
Salty foods have heating properties and can help balance Vata dosha.
5. Umami Taste
The umami taste is savory and rich.
It is often described as “meaty” or “full-bodied.”
Foods that are high in umami include mushrooms, cheese, soybeans, and fish sauce.
Umami foods have grounding properties and can help balance Vata dosha.
6. Astringent Taste
The astringent taste is dry and subdued.
It is often described as “dry” or “puckery.”
Foods that are high in astringency include legumes, unripe fruits, and herbs such as tannin-rich rosemary or sage.
Astringent foods have drying properties and can help balance Kapha dosha.
Common questions about six tastes
How does Ayurveda classify food based on taste?
Ayurveda divides food into six taste categories: sweet, sour, salty, bitter, pungent, and astringent.
Each taste has its unique flavor profile and health benefits.
For what benefit would you use bitter herbs about doshas?
Bitter herbs can be used to balance Kapha dosha. They have drying properties that can help to reduce mucus and congestion.
How do astringent foods help the body?
Astringent foods have drying properties that can help to reduce excess moisture in the body.
They can be helpful for conditions such as diarrhea or fluid retention.
Astringent foods can also help to tighten and tone the tissues, making them helpful for skin conditions such as acne or wrinkles.
What are examples of pungent foods?
Pungent foods are those that have a strong, sharp flavor.
Common examples of pungent foods include onions, garlic, chili peppers, and ginger.
Pungent foods can help to increase circulation and improve digestion.
They can also help to clear congestion and reduce inflammation.
What is the meaning of astringent taste?
The astringent taste is dry and subdued.
It is often described as “dry” or “puckery.”
Astringent foods have drying properties that can help to reduce excess moisture in the body.
Is salt an astringent?
Salt is not classified as an astringent food.
However, it does have astringent properties that can help to reduce excess moisture in the body.
Which foods are bitter?
Bitter foods have a dry, intense flavor.
Common examples of bitter foods include dark leafy greens, cruciferous vegetables, and herbs such as turmeric and cumin.
Bitter foods can help to reduce mucus and congestion.
They can also help to stimulate the appetite and aid in digestion.
What is the taste of chili called?
The taste of chili peppers is classified as pungent.
Pungent foods have a strong, sharp flavor.
Common examples of pungent foods include onions, garlic, chili peppers, and ginger.
