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Ayurveda: the six tastes

by skating tomato (follow)
www.skatingtomato.com
Nutrition (244)      Therapeutic Foods (49)     
Rasa - the Sanskrit word for taste - has a number of insightful meanings, including experience, enthusiasm and essence.

Ayurveda views rasa, or taste, as a deeply therapeutic tool applicable to both food and life in general. Ayurveda recognises six tastes made of the five elements (as with the doshas), and each plays a vital role in our well-being and essence.

It is recommended every meal contains each of the six tastes to promote balance and holistic nourishment.

Sweet
made of earth and water
increases kapha, decreases vata and pitta
heavy, oily and moist
located on the tip of the tongue
includes: wheat, rice, dairy, maple syrup, dates, basil, cashews and pumpkins

courtesy of Flickr


Salty
made of water and fire
increases pitta and kapha, decreases vata
grounding and hydrating
located on the rear edges of the tongue
includes: sea vegetables, sea salt, tamari, celery, black olives and Himalayan salt

courtesy of Flickr


Sour
made of earth and fire
increases pitta and kapha, decreases vata
light, heating and oily
located on the front edges of the tongue
includes: lemon, vinegar, wine, cheese, tomatoes, fermented and pickled foods

courtesy of Flickr


Pungent
made of fire and air
increases pitta and vata, decreases kapha
hot and stimulating
located on the centre of the tongue
includes: hot peppers, ginger, garlic, onion, mustard and hot spices

courtesy of Flickr


Bitter
made of air and ether
increases vata, decreases pitta and kapha
cool and light
located on the middle edges of the tongue
includes: green and black teas, coffee, dandelion, raw green vegetables and turmeric

courtesy of Flickr


Astringent
made of air and earth
increases vata, decreases pitta and kapha
cool, dry and firm
located on the back of the tongue
includes: green grapes, cranberries, pomegranate, chickpeas, parsley, green beans and okra

courtesy of Flickr


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