The Six Different Tastes In Ayurveda

The Six Different Tastes in Ayurveda

In Ayurveda there are six different tastes (rasas); sweet, sour, salty, pungent (spicy), bitter and astringent.Each taste has an effect on three doshas (natures or constitutions), Vata, Pitta and Kapha.These six tastes has the power to solve all issues you face on these three doshas.

Decreasing properties and elements

Decreases Vata

Salty, sour and sweet

Astringent, bitter and

Air/either – drying

Decreases Pitta

sweet Pungent, astringent and

Decreases Kapha

bitter,

Fire/water – heating

Earth/water – heavy

Increasing properties and elements

Astringent, bitter and pungent

Pungent, sour and salt

Sweet, salty and sour

Increases Vata.

Increases Pitta.

Increases Kapha.

Sweet

Sweet taste is made up of earth and water

Examples: rice, milk, oatmeal

Reduces Vata and Pitta. Increases Kapha

Salty

It comprises of fire and water

Reduces Vata, in moderation for Pitta and Increases Kapha.

Sour

Sour taste is Is made up of earth and fire

Examples: limes, lemons, citrus fruits

Reduces Vata,in moderation for Kapha and Increases Pitta.

Pungent (Spicy)

This is made of fire and air

Examples:hot peppers, paprika, ginger, cayenne.

Reduces Kapha. In moderation for Vata,Increases Pitta.

Astringent

It comprises of air and earth.

 Examples are legumes and cruciferous vegetables

Reduces Kapha and Pitta. Increases Vata.

Bitter

This is made of air and space/ether.

Examples are turmeric, aloe, dandelion greens, fenugreek

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