The Six Tastes of Ayurveda and Why They Matter for Balance

The Six Tastes Taste is important and has a direct effect on bodily doshas. According to Ayurveda, each food substance (and also each medicinal herb) has a specific taste. When the tastes are used in the proper amounts, individually and collectively, they bring about balance of our bodily systems. The taste buds on our tongue are organized in six groups, corresponding to the six tastes recognized by Ayurveda: sweet, sour, salty, bitter, pungent, and astringent.

These six basic tastes are derived from the five elements: Earth + Water = Sweet Earth + Fire = Sour Water + Fire = Salty Fire + Air = Pungent (Spicy) Air + Space = Bitter Air + Earth = Astringent Different groups of taste buds on the tongue perceive taste and send a signal to the brain; from there, messages go out which not only directly influence digestion but also affect the doshas and all the body’s cells, tissues, organs, and systems. SWEET The sweet taste is present in foods such as rice, sugar, milk, wheat, dates, and maple syrup. The qualities of sweet foods are usually oily, cooling, and heavy. The sweet taste increases the vital essence of life.

When used moderately, it is wholesome to the body and promotes growth of all seven dhatus (plasma, blood, muscles, fat, bones, marrow and nerve tissue, and reproductive fluids). Proper use gives strength and longevity. It encourages the senses, improves complexion, and promotes healthy skin, hair, and a good voice. Sweet taste can relieve thirst and burning sensations and can be invigorating.

It promotes stability. Despite all these good qualities, excessive use of the sweet taste can produce many disorders. Sweet foods aggravate kapha and cause colds, cough, congestion, heaviness, loss of appetite, laziness, and obesity. They may also provoke lymphatic congestion, tumors, edema, diabetes, and fibrocystic changes in the breast.

SOUR The sour taste is found in foods such as citrus fruits, sour cream, yogurt, vinegar, cheese, lemon, green grapes, and fermented food. Sour substances are liquid, light, heating, and oily in nature. When used in moderation, they are refreshing and delicious, stimulate appetite and salivation, improve digestion, energize the body, nourish the heart, and enlighten the mind. If one uses the sour taste in excess, it can cause excessive thirst, hyperacidity, heartburn, acid indigestion, ulcers, and sensitive teeth.