The 6 Tastes

Digestion begins with taste. The moment the tongue tastes the food, it sends a message to the brain which classifies the ingested food and determines what enzymes are to be released for optimum breakdown and assimilation.

 The three doshas: Vata (air), Pitta (fire) and Kapha (water) are responsible for all bodily functions. The proportion of each dosha is what formulates our unique constitution or prakriti. How much of each dosha the body produces depends directly on the consumption of the Six Tastes, which are: sweet, sour, pungent, bitter, astringent and salty. The consumption of the tastes greatly affects all parts of the human body.

The Sweet Taste

Sweet taste is composed mainly from the elements of Earth and Water, and is cooling, heavy and moist.

 It naturally increases moisture and weight as well as bulk. It nourishes the body by helping build all of the dhatus – bodily tissues – and alleviates hunger and thirst.

It increases Kapha and decreases Vata and Pitta. It is found in most sugary foods, dairy products, beans, lentils, sweet fruits, grains such as what or rice, and in cooked vegetables such as carrots and sweet potatoes.

The Sour Taste

Sour taste is composed mainly from the elements of Earth and Fire and is heating, light and moist. It stimulates digestion and improves appetite, encourages circulation and elimination, refreshes the being and sharpens the senses.

It is found in citrus fruits such a lemons and limes; sour dairy products such as yoghurts and cheese and fermented products such as wine or vinegar.

Sour increases Pitta and Kapha and decreases Vata.

The Salty Taste

Salty taste is composed mainly from elements of Water and Fire. Its nature is heavy, heating and moist. It is found in all salts and sea vegetables.

It improves digestion, calms the nerves, improves the skin, eliminates wastes, cleanses the body and increases appetite. It softens, lubricates and loosens the tissues. It is the taste which causes most water retention and weight gain in the body after the sweet taste.

It increases Pitta and Kapha and decreases Vata.

The Pungent Taste

Pungent taste, which is hot and spicy like chillies, is composed mainly of the elements of Fire and Air. It is the hottest of the 6 tastes.

It is heating, light and dry, stimulates digestion, increases appetite, eliminates all types of secretion from the body and flushes out all kapha-like tissues such as fat, mucus and semen. It also stimulates circulation and improves metabolism.

It increases Pitta and Vata and decreases Kapha.

The Bitter Taste  

Bitter taste which is light, cooling and dry, is composed mainly of the elements of Air and Ether.

Bitter is found in leafy greens such as spinach and kale, vegetables such as aubergine and courgette and certain fruits like grapefruit. It is also present in tea, coffee and numerous spices such as turmeric and fenugreek.

It is highly detoxifying. It purifies and dries all secretions and returns all tastes to normal balance. It has antibiotic and anti-parasitic qualities. It also helps reduce weight, water retention and weakens skin diseases and fevers.

It increases Vata and decreases Pitta and Kapha.

The Astringent Taste 

Astringent taste is composed of the elements of Air and Earth. Its effect is cooling, heavy and dry.

It is the least common of all 6 tastes. It is found in beans, lentils and fruits including pears and pomegranates. It is also contained in vegetables such as Broccoli, artichokes and asparagus as well as in certain grains.  

It has a greater cooling effect than the sweet taste, though not cooler than bitter.

It increases Vata and decreases Pitta and Kapha.

The importance of the 6 tastes 

All Six of the Tastes are vital for the adequate functioning of the body. However, how much of each taste we consume will affect how much of each dosha we produce, which we should do according to our individual prakriti or constitution.

 Digestion begins with taste. The moment the tongue tastes the food, it sends a message to the brain which classifies the ingested food and determines what enzymes are to be released for optimum breakdown and assimilation.

 It is not what we ingest that matters, but what we are able to digest and assimilate. The healthiest of meals will become the most toxic of substances for us is we are unable to assimilate them.

It is therefore important for each of us to consume each taste mindfully, after establishing our own individual prakriti.