The Six Tastes of Ayurveda: How Food Impacts Your Wellbeing

In Ayurveda, food is not just a means of extinguishing hunger and maintaining the continuance of biological life; food is treated as medicine for healing the body and soul. Ayurveda has a unique concept of “Shad Rasa” or the six tastes, which focuses on how the food that we intake affects our physical composure, internal dynamics, digestion, mood, and overall composite health, representing Food and Wellbeing Ayurveda. Today, modern science looks at food as a means of vitamins, nutrients, minerals, etc. but it is Ayurveda that speaks about the six tastes of food and how they affect our body’s constitution. The six tastes are - Madhura Rasa (sweet), Amla Rasa (sour), Lavana Rasa (salty), Tikta Rasa (bitter), Katu rasa (pungent), and Kashaya Rasa (astringent). Each of these six tastes play an essential role in maintaining the dynamics of the body. Each taste functions uniquely with respect to the three dosha types – Vata, Pitta and Kapha and these tastes either balance their constitution or aggravate it. Ayurveda tends to analyse the unique composition of each person’s body type and then address the prevailing conditions and issues in the body with specifically customized diet charts and herbal concoctions to address those issues. Therefore, Ayurvedic nutrition is not only a source of nourishment but a composite means of replenishment and rejuvenation.

The six tastes identified by Ayurveda and their impact

Madhura Rasa (sweet)

The Madhura Rasa in Ayurveda is a food taste that represents the earth and water elements of nature. The Madhura rasa balances the Vata dosha and Pitta dosha and also helps in increasing the Kapha element in the body. Some major examples of the sweet food taste are ghee, sweetened fruits, rice milk products, wheat etc Madhura rasa in Ayurveda is associated with replenishment, nourishment and comfort in offering energy and improving the body’s strength and endurance. The sweet food type produces a feel good hormone which is also called Dopamine in the body. Even modern science today speaks about the relation of sweet foods with the production of feel good hormones like oxytocin, serotonin etc which makes us feel happy. The only drawback of the Madhur Rasa is that it should be consumed in measured quantities to avoid a sugar rush and lifestyle diseases like diabetes.

 

Amla Rasa (sour)

The Amla Rasa or sour Food taste in Ayurveda represents earth and fire elements and is helpful in balancing the Vata dosha and increasing the Pitta and Kapha elements in the body. Some examples of Amla Rasa food types are Indian gooseberries aka Amla, citrus fruits, tomatoes, fermented foods like curd etc. The Amla rasa taste is instrumental in aiding digestion and increasing appetite. The sour taste helps in salivation which in turn improves digestion, as digestion starts from the mouth when we chew the food. Salivation helps in breaking down the food and easy intake. It also offers mindfulness and alertness. Although, when consumed in excess Amla rasa food types may result in increased acidity, skin issues, and irritability. Today, even modern science speaks volumes about consuming fermented foods. Fermented foods play a vital role in healing lifestyle diseases such as PCOD, PCOS, increased hypertension and Constipation. Fermented foods like Idlis, Dosas, Curd, Kimchi, Kanji, etc are rich in healthy probiotics and are good for the gut.

 

Lavana Rasa (salty)

The Lavana Rasa or salty food taste in Ayurveda represents the water and fire elements and is helpful in balancing Vata as well as increasing the Pitta and Kapha elements in the body. The salt food taste is found commonly in sea salt, pink Himalayan salt, and seaweed. The salty foods not only work as an essential condiment to enhance food taste and flavour, but also help balance the electrolytes in the body and help with digestion. Since salt is extracted from water, it represents grounding. Although, it should be taken care that excess consumption of salt in food can result in lifestyle diseases such as hypertension, increased water retention, and also early aging.

 

Tikta rasa (bitter)

The Tikta Rasa or bitter food taste in represents air and space elements of nature and is helpful in balancing the Pitta dosha and increasing Vata in the body. Some common food examples of the Tikta rasa food type are neem leaves, turmeric, coffee, bitter guard etc. The Tikta rasa is cooling in nature and is helpful in cleansing and detoxifying the body. Not only does this food taste remove excess toxins from the body but it also helps in bringing down inflammation and increasing appetite.

 

Katu rasa (pungent)

The Katu rasa or pungent taste identified by Ayurveda represents the fire and air element and is helpful in balancing the Kapha dosha and also increasing the Vata and Pitta. Some major food ingredients that represent pungent taste are ginger, garlic, mustard seeds, poppy seeds, black pepper etc . The Katu Rasa is elemental in stimulating blood circulation and improving metabolism. It is also effective in dealing with congestion. The pungent food types improves mental stamina and make the five senses of the body aware. When the Katu Rasa food is consumed in moderation, it purifies the body, but when consumed in excess amounts, it may result in heartburn, increased anger issues, and even dryness on the skin. The Katu impacts the mental state by producing the emotions of passion, energy, and stimulation.

 

Kashaya Rasa (astringent)

The Kashaya Rasa or the astringent food taste in Ayurveda, represents the air and earth elements and specifically balances Pitta and Kapha. Some major food types that have astringent qualities are pomegranates, raw bananas, legumes, pulses, green tea, coffee etc. The Kashaya Rasa is cooling and drying in nature. It benefits in fast recovery from wounds and injuries, eases bleeding, and also helps in toning the muscles and tissues. Even modern science today holds researches that reveal that the consumption of green tea and legumes supports reducing inflammation and detoxification, as these foods are high in tannins.

 

How an ideal well-balanced plate should look like as per Ayurveda

Ayurveda recommends everyone to have a well-balanced meal where the food plate consists of all six food tastes. So that the digestion is complete and the food can not only be digested but also easily absorbed by the body. An ideal, well-balanced food plate in Ayurveda should have all six taste elements. Green leafy vegetables to cover the bitter food taste, spices like Ginger, black pepper etc. to cater to the pungent taste, Legumes and beans for the astringent taste, Mango Pickles or lime juice for the sour taste, salt in curries and pulses for the salty taste and at last rice and milk based desserts like Kheer or a small piece of jaggery for the sweet taste which also helps in completing the digestion.

 

Conclusion

The 6 tastes identified by Ayurveda are a result of the time tested wisdom of Ayurveda passed down over generations. These foods not only constitute the day to day meals of people but also play an essential role in balancing the various issues in the body and addressing specific concerns with the means of food, as Ayurveda sees food as medicine. If you want to seek an Ayurveda Treatment in Kerala, Lokah Ayurveda, run under the guidance of Dr Anu S Soman, is the best place to experience authentic Ayurvedic therapies.