Rasa
Ayurveda distinguishes six tastes (sweet, sour, salty, pungent, bitter and astringent), each with its own set of qualities and therapeutic actions. If you’re not experiencing any health issues, advice is to include all tastes in your meal as a preventive tool. For each taste has its own task to perform in the body and influences the mind in an unique way. However, not all the tastes are to be taken in the same proportion.
Before we continue, keep in mind: the actions on the body as mentioned below are in case of the right proportion of the taste, adjusted to your dominant Dosha, condition of Agni and environmental factors. In case of excessive use every taste can cause its own range of physical and mental imbalances..
Madhura, the sweet taste
The sweet taste is made up of the elements water and earth, causing it to be mainly heavy, cool and oily. As ‘equal increases equal’, the sweet taste increases Kapha. Because of the heavy and oily properties, this taste is an efficient way to calm down Vata and its grounding and cooling qualities are beneficial for Pitta.
If used in the right quantity, it supports healthy development of tissues, increases bodily fluids, and enhances immunity and growth. Emotionally the sweet taste gives rise to contentment and joy, it promotes feelings of love.
This taste can be found in products like grain, milk, rice, ghee, dates and licorice. And sugars of course… Please note though: Ayurveda only recommends natural, unrefined sugars like honing or sugarcane. Refined sugars won’t do any good to the body and are disturbing to all three Doshas.
Amla, the sour taste
The sour taste consists of fire and earth. It is warm, oily and light, increasing Pitta. Initially the heat is beneficial for burning Kapha, but the earth element causes this Dosha to increase too when taken in excess. The warmth and oiliness balance Vata.
Applied in the right manner, the sour taste increases appetite and digestion, builds most of the tissues and is moistening to the body. It enhances proper functioning of the senses. Sour makes the mind alert and pointed, increases focus, comprehension and distinction.
Alcohol, yogurt, vinegar and grapefruit are examples of products with a sour taste. So is (other) fermented food.
Lavana, the salty taste
Water and fire are the building blocks for salty taste, which is hot, oily and heavy. It increases Pitta and Kapha and calms Vata.
Salty supports digestion, increases saliva and has a mild laxative effect. It brings confidence, courage en enthusiasm.
It will be no surprise that you can find this taste in sea salt and rock salt. Other examples are seaweed and celery.
Katu, the pungent taste
Pungent is a light, dry and hot taste due to the elements of fire and wind. The dryness and lightness aggravate Vata, the heat is disturbing for Pitta. Because these qualities are directly opposite of those of Kapha, it’s a useful taste to decrease this Dosha.
It is the taste that enhances digestion, or Agni, the most. It makes you sweat and dispels gas from the intestines. It warms the body and can clean the blood.
The pungent taste brings enthusiasm and vitality. It promotes clear perception and a sharp, focused mind.
You will find this taste mainly in herbs like cayenne pepper, black pepper, mustard and ginger. Onions, radish and garlic also include pungent taste.
Tikta, the bitter taste
Composed of ether and wind, the same elements as Vata, bitter increases this Dosha. It is beneficial for Kapha and Pitta, due to its dry, light and cooling qualities.
This taste is very suited for cleansing the blood. It diminishes bodily tissues and fluids and also burning sensations. Bitter helps you to become introvert and resist temptations. It also supports introspection.
Kale, turnip greens, dandelion and beet greens are vegetables in which you will find the bitter taste.
Kasaya, the astringent taste
The astringent taste is made of the elements wind and earth. This causes it to be drying, cold and heavy. And therefore disturbing for Vata, which is very prone to dryness by nature. The taste decreases Pitta and Kapha. You can recognize astringent by the drying, choking feeling that it can cause in the throat.
It constricts tissues and channels in the body, causing bleeding and excretions to stop. The astringent action can heal mucous membranes and skin.
Psychologically, the taste is grounding. In the proper quantities it promotes an organized mind.
Green bananas, pomegranates and cranberries are astringent. Chick peas and most raw vegetables also comprise this taste. Honey, besides being sweet, also contains an astringent component.