The 6 Tastes
You may have seen previous references to Ayurveda in some of my newsletters. I’ve been participating in an Ayurveda Specialist training program and am excited about the ideas I’ve been learning. As we head into the feasting season, I wanted to share some of the wisdom from this tradition that might give you some ideas to support your wellbeing.
A foundational idea in ayurveda is that food is medicine. This means more than just eating a specific food when we don’t feel well or following general “healthy food” directives. Ayurveda suggests that we develop an understand our primary constitution (prakrti - think genetics) as well as where we have imbalance (dosha) and how our environment (season, time of life, etc.) affect us. With this understanding we use different foods, herbs, and lifestyle practices to develop our overall wellbeing.
Sound like a lot to understand? It can be, but here’s a simple place to start. Ayurveda defines six tastes present in food (including herbs and spices).
The Sweet Taste – Calms nerves and nourishes body tissues. Sweet is found in wheat, rice, dairy, dates, pumpkin, and licorice root.
The Sour Taste – These stimulate appetite and saliva production. Found in lemon, vinegars, fermented foods, tamarind, and wine.
The Salty Taste – Stimulates digestion, turns up the volume on other flavors, and increases mineral absorption. Found in salts, celery, and sea vegetables.
The Pungent Taste – Is the hottest of all the tastes. Clears sinuses, stimulates blood circulations and digestion. Found in ginger root, hot peppers, onions, and mustard.
The Bitter Taste – Considered the coolest taste. Helps detox and remove waste products. Found in dark greens, turmeric, and green/black teas.
The Astringent Taste – Slows digestion, helps purify and can cause gas. Found in unripe bananas, pomegranates, cranberries, and many beans/legumes.
The suggestion is to include all six tastes in each meal to create balanced flavor and help you feel satisfied. Simple additions of a dash of cinnamon for sweet, a squeeze of fresh lemon to add sour, a pinch of salt, a bit of fresh garlic to add pungent, include some turmeric to add bitter, and add a little vanilla for nutmeg. In ayurveda it is also important to eat what is in season in your area. Balance your holiday menu with ayurveda’s 6 tastes
If you’re interested in finding out more about your personal constitution, you can take a dosha quiz or contact me for a 15-minute Ayurveda consultation conversation.