Ayurveda organizes foods into six tastes which reflect the ability of the fruit, vegetable, grain, legume, nut, herb, spice or dairy product to act upon and modify the doshas. With practice, one can immediately know from the taste of the food (which is transient) how it will affect the equilibrium of mind and body (which is cumulative/enduring). The Ayurvedic pharmacology of taste is a way of putting into scientific terms the intuitive and experiential sense of what is right and balancing to eat.

Sweet: earth and water: cooling and heavy = ?K ?P ?V

Pleasing and comforting taste. The function of the sweet taste is to increase the body’s constituent parts such as lymph, blood, hair, skin.

Examples: milk, butter, cream, sweet yogurt, nuts, seeds, cheese, fruits and sweet heavy vegetables.

Taken in excess sweet foods causes cough, indigestion and obesity.

Salty: earth and fire: heating and heavy = ?K ?P ?V

The function of the salty taste is to cleanse the body, soften tissues and to impart greater relish to food. Taken in excess salty foods cause accumulation of fluids, inflammation of the eyes and mucous membranes and loss of virility.

Acid: fire and air: heating and light = ?K ?P ?V

Acid taste stimulates digestion and elimination.

Examples: acid fruits, yogurt, sour cheese, some pickles (relish preserves)

Pungent: fire and air: healing and light = ?K ?P ?V

Increases digestive power and rids the body of toxins.

Examples: sharp spices, ginger, chiles, onions, garlic, cabbage and brussel sprouts.

Bitter: air and ether: light and dry = ?K ?P ?V

Stimulates appetite and digestion. Reduces fat and mucous.

Examples: bitter herbs, turmeric, dandelion, neem, coffee and chocolate.

Astringent: ether and earth: cooling, heavy and dry = ?K ?P ?V

Healing and purifying. Reduces fat and mucous.

Examples: beans, sage and thyme.

Altogether there are 22 pairs of properties that foods contain (besides taste) which help the Ayurvedic practitioner pursue equilibrium and health. The most basic of these are: heating/cooling, oily/dry, heavy/light. For example: one who is having a runny nose and eyes would temporarily limit his/her diet to drying foods such as millet, chickpeas, honey and black pepper. According to Ayurvedic theory, it is important to balance one’s intake of the various properties according to one’s individual constitution and activity level in accordance with the climate or seasons. It is continuously stressed that only digested food nourishes the body. The overeating of rich foods does not supply strength to the body, but instead causes weakness, indigestion and susceptibility to disease. Extreme irregularity of eating can be equally as harmful. Frequent and prolonged fasts or extended periods of time consuming “no fat” diets can be very harmful to pregnant women, as well as to Vatta and Pitta. Occasional moderate fasting is beneficial to all.

In Ayurveda little distinction is made between the kitchen and the pharmacy. Strengthening and purifying herbs, spices and minerals are used in small amounts in the daily cooking process. Hundreds of plants are used in India as both food and medication. No Ayurvedic physician would attempt to prescribe medication without seeing to the preparation of the patient’s meals. All over India, the six tastes are represented in each meal, carefully chosen and blended for the guests and occasion to contain the appropriate ingredients and properties to ensure a perfectly balanced and healthy meal.