The
Six Tastes
Sweet (Madhura):
The sweet flavour is made from the elements of earth and water.
This means that it has the qualities of these two building blocks;
ie earth is heavy and descending and, like water, it is wet and
cold (when water is subjected to heat it becomes hot but in its
‘primordial’ state it is cold). Sweet is the flavour
of love, of sharing and of compassion. We give sweets to friends
as an act of sharing and companionship. It is considered the most
sattvic of flavours and is used to heighten experience of clarity
and awareness of the spiritual aspect of life.
We
all know the sweet flavour. Its main receptors are at the front
of the tongue. Sweet comes from sugars; glucose, sucrose, fructose,
maltose. They are made up of short (mono) and long (poly) chains
of saccharides. It is the flavour of energy. Many carbohydrates,
fats and proteins are sweet and their potential energy is measured
in kilajoules. Foods and herbs with the sweet flavour are considered
to be tonics; they build and nourish all seven tissues; Licorice
(Glycyrrhiza glabra), Bala (Sida cordifolia) and Shatavari (Asparagus
racemosa) are sweet and nourish the deeper reproductive tissues.
The sweet flavour increases ojas and the integrity of the immune
system. Many renowned immune tonics have a sweet flavour and are
full of immune-modulating saponins and polysaccharides.
Sweet
substances and experiences increase kapha and reduce pitta and
vata. As a demulcent, soft, soothing and wet flavour it reduces
some of the dryness and weakness associated with vata. It is a
tissue healer and sweet herbs are often used for hastening wound
repair (eg Aloe or Licorice). Sweet benefits the mucus membranes
lining the mouth, lungs, digestive, urinary and reproductive systems.
The sweet taste can help to clear a dry throat and lungs by enhancing
expectoration. Its cooling anti-inflammatory tendencies help to
remove the intense heat of pitta or ‘-itis’ conditions
(eg bronchitis). This is also helped by its softening mild laxative
effect. It benefits the complexion, improves hair and nail quality
and is the best flavour for a smooth voice. Following the principle
of ‘like increases like’ you want to increase your
sweet experiences and flavours in life to be truly nourished,
loved and cherished. This will create a cycle of ever increasing
benevolence.
Used
in excess it can increase mucus and promote congestion. It can
cause toxins, ama, fever, chest and breathing problems, swollen
lymph glands, flaccidity, heaviness, worms, fungal infections,
obesity, and diabetes. Exceptions to this rule of sweet substances
increasing kapha are honey, mung beans and barley; they are actually
considered to balance excess moisture. As sweet tends to encourage
accumulation it can create cravings and greed. Too much sweet
flavour can create a soggy quagmire!
Sour (Amla): The
sour flavour is made from the elements of earth and fire. Its
qualities are hot, oily and light. It creates both dampness and
heat in the body and mind. It stimulates digestion and clears
dryness. Sour foods make the mouth moist and increase the flow
of saliva. When taken in excess it draws the tissues inwards and
‘puckers’ the lips, making the body horripilate all
over. This contraction creates an emotional reluctance to share
things. Eating too much sour flavoured food encourages envy and
can make your experience of life feel like ‘sour grapes’.
The
sour flavour is found in acids; citric, lactic, malic, oxalic
and ascorbic. The receptors for the sour flavour are found on
taste buds on the sides of the tongue. The acids have a direct
effect on digestion by promoting liver function through various
mechanisms; as sour flavours can reduce stomach acid it also means
that the liver needs to produce less acid neutralising alkaline
fluids. Sour flavours also increase the flow of bile that helps
to encourage digestion of fats. Unripe fruits are sour and are
commonly used as digestive chutnies in India. Sour fruits such
as Amalaki (Emblica officinalis) are high in Vitamin C and are
considered to be anti-oxidant, rejuvenating and tonic herbs.
As
the sour flavour aggravates pitta and liquifies kapha it is not
usually beneficial in hot and damp conditions. It is also considered
to vitiate the blood and it is recommended that the sour flavour
is avoided in skin diseases. Most fermented foods are sour; fermented
yoghurt, sour dough breads, vinegar, pickles and alcohol are sour
foods that increase heat and mucus in the body. Sour nourishes
all the tissues bar the deepest reproductive tissue (shukra).
It is actually considered to destroy semen. It alleviates vata
and aggravations of the nervous system; it draws scattered energy
back in. It is a specific carminative useful to promote digestion
whilst also removing gas and indigestion. Amalaki, Lemons and
Pomegranate seeds (Punica granatum) are the exception to the rule
that the sour flavour aggravates pitta as they actually reduce
heat and inflammation.
In excess sour can cause dizziness, thirst, burning sensations,
fever, itching, anaemia and skin diseases.
Salty (Lavana):
Salt is predominantly made from the water and fire elements. It
creates moisture and heat and is heavy and sinking. A grain dropped
onto the tongue is instantly moistening. A sprinkle on food enkindles
digestion. It is an easily recognisable flavour and its receptors
are at the front of the tongue. Its sinking and heavy effect is
very grounding for the nervous system and this encourages stability.
People who are solid and reliable become known as ‘the salt
of the earth’.
The
use of salt is a good lesson in the importance of dosage. In correct
quantities it is vital to our very existence and is as essential
to our health as water and food. It can save life when there is
dehydration. In contrast to this a sprinkle too much will cause
an ulcer and aggravate stomach acidity. Excess salt consumption
also causes water retention with the concomitant results of oedema
and High Blood Pressure. This physical holding is reflected in
its emotional effects as it causes greed and encourages the desire
for more flavour. To repeat the famous Ayurvedic adage, it is
all about who is taking how much, of what and when.
Salt
is found in minerals and there are different types of salt classified
in Ayurveda; rock, sea, black, pink and sonchala. Rock is considered
the best as it is very high in minerals and, unlike the other
salts, does not cause such water retention and it is not detrimental
to the eyes. Salty is the rarest flavour in the Ayurvedic materia
medica, not found in many herbs. It is found in Shilajit, a natural
mineral rock exudate, full of numerous nourishing minerals. Seaweeds
and celery are other examples of the salty flavour.
Salt
aggravates pitta and kapha. It also disrupts the blood and is
contraindicated in skin diseases as well as bleeding problems.
Its use in marinades reflects its softening quality and it is
used to soften masses and as a demulcent to liquefy kapha. It
alleviates any excess of vata by stimulating the appetite, moistening
dryness and nourishing the nervous system. It is a mild laxative
at a medium dose (3g) and an emetic at higher dose (5-10g).
In
excess it causes ulcers, skin diseases, grey hair, baldness and
thirst.
Pungent (Katu):
The pungent flavour is a combination of the fire and air elements.
Its qualities are hot, dry and light as well as penetrating and
ascending. The acrid heat of hot foods and spices spreads throughout
the whole system. Too much heat, whether climatic or dietary,
is known to cause ‘hot’ emotions ranging from passion
and excitement to anger and irritation. It is the most rajasic
and volatile of the tastes.
It
is primarily found in the aromatic volatile oils, resins, oleo-resins
and mustard glycosides. All these compounds are used to stimulate,
invigorate, dry and clear the accumulation of wet, stagnant and
congestive conditions. The essential oils of Ginger (Zingiberis
officinalis) and Black Pepper (Piper nigrum) are often used for
clearing mucus congestion or warming a cold condition. Pungent
resins such as Guggul (Commiphora mukul) and Frankincense (Boswellia
serrata) also invigorate the flow of blood, scrape out toxins
and reduce cholesterol. The aromatic Cardamom (Elettaria cardamomum)
is an excellent digestive for encouraging sluggish digestion.
Unlike the other tastes it does not have a specific taste bud
receptor site but works through irritation of local tissue and
nerve endings.
Pungent
herbs and foods are a panacea for kapha as they dry the excess
moisture and mucus so prevalent in this humour. Pungent herbs
are vital for any weight-loss programme as they stimulate the
metabolism and reduce fat. They directly cook and burn ama as
well as also clearing it via diaphoresis. The heat encourages
vasodilation of the pores of the skin and encourages the body
to sweat, therefore throwing off unmetabolised toxins through
the skin. The pungent flavour usually increases vata but, in moderation,
it can also help to remove the cold stiffness of vata whilst also
encouraging the elimination of wind and digestive cramps. The
heat of pungent herbs irritates pitta and should not usually be
used where there is inflammation, especially with aggravation
of the plasma (rasa) and blood (rakta) tissues. Its drying effect
on bodily fluids can reduce semen and cause constipation.
In
excess it creates burning, dizziness, thirst, lack of semen and
excessive dryness. Ginger (Zingiberis officinalis) and cooked
Garlic (Allium sativum) are the exceptions to the rule that pungent
flavours aggravate vata; in fact they benefit it as they increase
digestion and reduce intestinal gases.
Bitter (Tikta):
This therapeutically priceless taste is created from a combination
of space and air elements. Its dominant qualities are cooling,
drying and light. It creates space in the body by draining and
drying excess fluids. Too many bitter herbs can literally ‘space
you out’ and leave you feeling disorientated. Many psychotropics
are bitter; eg Psilocybe spp. It has a particular affinity for
the blood (rakta). Bitters are usually classified as ‘alteratives’
as they alter the chemical balance of the blood by clearing toxins.
As they encourage the flow of bile and the activity of the liver
this may account for some of bitter’s detoxifying activity.
Too much bitter flavour can weaken the kidneys, cause excess urination
and emotionally encourages fear and anxiety. The bitter flavour
has a negative effect on the strength of avalambaka kapha and
ojas which reside in the heart. Again, it is all about an accurate
diagnosis and using an appropriate dose for each individual person.
Whereas
in Western herbalism bitters are associated with a tonic effect,
in Ayurveda they are considered depleting. The tonic association
comes from the low dose, digestive stimulating and liver promoting
perspective. The depleting and cleansing view comes from the experience
that relatively larger doses of bitter herbs are cooling, reducing,
detoxifying, laxative and diuretic. Studying and applying the
insights of herbalism is a constant reminder to be specific. Everything
is unique; how you apply the medicine, when you apply it, to whom
it is applied and where it is administered. Ayurveda clearly teaches
that any substance can be a food, a medicine or a poison depending
on how much is given, who is eating it, when it is eaten and where
it is taken.
The
reason that the bitter flavour is found in plants is often attributed
to its ability to defend itself; if you taste nasty noone will
eat you! The bitter taste receptors are at the back of the tongue;
they are the body’s way of giving us a last line of defence.
The bitter flavour is found in sesquiterpenes, anthraquinones,
alkaloids and some glycosides. Plants with these properties are
renowned for their anti-inflammatory, anti-bacterial, anti-pyretic
and digestive secretion enhancing activities. These compounds
are usually found intermixed with pungent and aromatic or astringent
tasting plants; all drying flavours. Neem (Azadiracthta indicia),
Kutki (Picrorrhiza kurroa) and Manjishta (Rubia cordifolia) are
well-known Ayurvedic bitters famed for their ability to clear
infection, heal skin problems and purify the blood.
Bitter
herbs clear kapha and pitta whilst aggravating vata. Excess dampness
and heat are reduced as the bitter flavour drains them out of
the system. Bitters also promote peristalsis and urination. They
are often indicated in lung conditions, especially with infections
manifesting with green and sticky mucus. They excel at clearing
itching, swelling and oozing on the skin. A little is used as
a stimulant to the appetite as the light quality can enhance the
appetite and clear the palate. Higher doses are used to kill worms
and parasites in the intestines and blood. Bitter herbs also benefit
overweight conditions as they can dry and scrape away the adhesions
and fatty accumulations.
When
misused or incorrectly prescribed they can cause too much dryness
and wasting in the body and mind; this can upset the nervous system
causing constipation, dizziness, weakness, reduction in semen
and dryness of the whole body. Guduchi (Tinosporia cordifolia)
is a bitter herb that is an exception to the above contraindications
as, along with the bitter benefits, it is also an aphrodisiac.
Astringent (Kashaya):
Astringent is the driest flavour. Made from a predominance of
the earth and air elements it is heavy, cold and dry. As it draws
inwards it dries and reduces them. On eating something astringent
your whole mouth contracts and draws the mucus membranes closer
together. Having too many ‘dry’ and unfulfilling experiences
can leave you with a lack of taste for life and even resentful
at its lack of zest.
The
astringent flavour is found in tannins. These polyphenols are
particularly concentrated in the bark, leaves and outer rind of
fruits of plants and trees. They appear to offer some form of
outer protection by repairing wounds and neutralising bacteria.
They are especially soluble in water; hence the drying nature
of a strong cup of tea left to steep for too long. Astringency
is often found in combination with plants that also taste sweet
or sour. Bibhitaki (Terminalia belerica), Haritaki (Terminalia
chebula), Arjuna (Terminalia arjuna) and Guggul (Commiphora mukul)
are especially astringent.
Therapeutically
the astringent flavour clears kapha and pitta whilst aggravating
vata. It is very useful where there is any leakage of body fluids;
bleeding (externally and internally), excessive sweating, enuresis,
diarrhoea, excess catarrh, leucorrhoea and premature ejaculation.
It holds tissues together and astringent herbs are often used
as a wash to help heal wounds. This holding effect also prevents
loose and flaccid tissue from accumulating. Using astringent herbs
is appropriate to treat sinking problems such as prolapses. Its
effect on the digestive system benefits diarrhoea by astringing
the bowel and stopping excessive downward flow. This also helps
absorption by drawing fluids and nutrients inwards. Astringents
are used for pitta inflammations to draw the swelling inwards,
cool the heat and also drying any damp suppuration.
These
dry, rough and light qualities are similar to vata. Because astringent
tastes contract the tissues and obstruct the flow of prana and
nervous energy in the system it is detrimental to vata. In excess
it can cause vata diseases like rigidity, pain in the heart, convulsions
and retention of gas, urine and faeces.
TASTE
(rasa) ELEMENT (tattva) QUALITY (guna) Effect on dosa
SWEET (madhura) Earth, Water. Heavy, Wet, Cold . K+, P-, V-
SOUR (amla) Earth, Fire. Heavy, Wet, Warm. K+, P+, V-
SALTY (lavana) Water, Fire. Heavy, Wet, Warm. K+, P+, V-
PUNGENT (katuka) Fire, Air. Light, Dry, Warm. K-, P+, V+
BITTER (tikta) Space, Air. Light, Dry, Cold. K-, P-, V+
ASTRINGENT (kasaya) Air, Earth. Light, Dry, Cold. K-, P-, V+
