Ayurveda the six tastes
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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#nutrition
#therapeutic_foods
%healthyhints
235952 - 2023-07-18 00:28:11