AYURVEDIC philosophy is based on the principle of five primordial elements. These elements are practically represented in the body by three biological humors known as vata, pitta and kapha. The Ayurvedic concept of diet depends upon six rasas (tastes) and these tastes form the basis of adoption of any food or herb. After ingestion and impressing upon the body they replenish and reduce all body tissues and affect their functions. Under normal circumstances, everyone needs certain amount of each of the six tastes, and too much intake of any of them can become harmful, as can too little. Let us briefly go into what are these tastes and what are their inherent properties.
Sweet:Called madhura in Sanskrit, sweet is the foremost of all the tastes. A combination of earth and water elements, the sweet taste aggravates kapha and decreases vata and pitta.
It nourishes and exhilarates the body and mind, sooths the mucous membranes and is cooling, heavy and unctuous . Its overuse can result in obesity, diabetes, parasitic manifestation, lethargy, obstructed circulation, gas, respiratory congestion and other kapha type disturbances. Table sugar, milk, rice, wheat, maize, white guard melon (petha) and banana are a few among many edible things having sweet taste.
Sour:Commonly known as amla or khatta, sour taste comprises of earth and fire elements. It increases kapha and pitta and pacifies vata.
Generally, sour is hot, heavy and unctuous and is endowed with carminative, stimulant, nourishing and thirst-relieving properties.
However, excessive use of the sour taste can create health problems leading to burning sensation, itching, de-pigmentation, suppuration, premature aging and looseness of the body. Tamarind (imli) is an classic example of the sour taste.
Salty:It is the namkeen or the lavana taste. Composed of water and fire elements, salty taste aggravates kapha and pitta and decreases vata. It is heavy, hot and digestive and helps the elimination of wastes and cleanses the body. In small amount it stimulates the digestion; in moderation it is laxative and in very large dose it causes vomiting. Over and excessive usage can result in problems like edema, inflammation, high blood pressure, easy bleeding, bone and joint diseases, early baldness and wrinkling of the skin. Sea salt and rock salt are of salty taste.
Pungent:Known as katu, pungent taste is comprised of fire and air elements. It increases pitta and vata and pacifies kapha. Food items of pungent taste like chili peppers are hot, light and dry in nature and they improve appetite, counter cold sensation and promote sweating and flush all type of secretions from the body. Overuse of pungent taste can result into debility, emaciation, fever, burning sensation, increased thirst and drying up of sexual and other body secretions.
Bitter:It is the tikta rasa which in Ayurveda is the most important taste after the sweet. Composed of air and ether elements, while aggravating vata it pacifies kapha and pitta. Bitter taste is cooling, light, dry and detoxifying in effect and is a promoter of appetite, reducer of body tissues and counters ill effects of all other tastes.
However, its overuse can result in numbness, emaciation, stiffness, tremors and spurt in other vata diseases. Bitter gourd (karela), turmeric and neem leaves are bitter in taste. Astringent:Known as kashaya or kasaila , the astringent taste is the combination of air and earth elements. It is cooling, light and dry in effect, and while increasing vata, it reduces pitta and kapha. Astringent heals, purifies and constricts all parts of the body and also acts as anti-aphrodisiac. Its excessive use can cause constipation, dryness, emaciation, fits, distension and reduction of body secretions, including enzymes and hormones. Coriander, jamun and double bean (lobia) are mainly astringent in taste.
The description of six tastes and their effect on the body, though very simple, has a sound scientific base. Barring rare exceptions, where a food item doesn’t work accordingly the ancients have mentioned the word prabhava which is specific to any edible substance to act in a particular situation.