Vipaka

Besides having a direct effect on the body through the sense of taste, food also has its specific action after being digested. An action that is mainly expressed when a certain product is used for a longer time. This is the concept of Vipaka, the effect-after-digestion. Ayurveda differentiates three types of Vipaka, I will illustrate them briefly.

Sweet vipaka

In general sweet and salt taste result in a sweet Vipaka, which is responsible for tissue growth and mass. It grounds, calms and moistens. Therefore it is mainly anabolic and Kapha increasing, while balancing the other two Doshas. 

Wheat, milk, sweet potatoes, coconut, chicken, olives and ghee are examples of nutrition with a sweet Vipaka.

Sour Vipaka

Most of the times sour taste ends up in sour Vipaka. It is moistening and promotes transformational processes in the body. Its metabolic effect mainly increases Pitta. Kapha too can be aggravated, while it is balancing for Vata.

You can find sour Vipaka in kefir, tomatoes, wine and vinegar, amongst others.

Pungent vipaka

The remaining three tastes, pungent, bitter and astringent, usually convert into a pungent Vipaka. It makes the body dry and light. It makes it harder to excrete waste materials and can lead to constipation. Pungent Vipaka has a catabolic effect on the body and therefore is mostly disrupting for Vata. Pitta too can be aggravated by this Vipaka, when used for a longer period of time. For Kapha it is beneficial.

Food with a pungent Vipaka includes radish, lettuce, kale, celery, coffee, green tea, basil and cinnamon.