The functions of the six tastes according to Ayurvedic science

Have you ever wondered why we crave certain foods? Ayurveda believes that cravings signal a deeper need from our body for nourishment from the energetic qualities of food, and taste is one of the main ways to express those energetic qualities. According to Ayurvedic principles, there are six basic tastes—Sweet, Sour, Salty, Bitter, Pungent, and Astringent—that are comprised of different combinations of the five primary elements (Pancha Mahabhuta)—Ether, Air, Fire, Water, and Earth. The theory establishes relationships between the elements, the six tastes, and bodily tissues and organs. 

To support the proper creation of tissue replenishment, Ayurveda recommends eating nutrient-rich foods that offer all six tastes. Let's explore each taste in relation to the body. 

- Sweet (Madhura) is made up of Earth and Water elements. It is heavy, cooling, and moist. The sweet taste is the one that people crave the most. It nourishes tissues and organs and builds muscles and bones. Examples include sweet fruits (dates), grains, starchy vegetables, natural sugars, milk, and dairy products. 

- Sour (Amla) is made up of Earth and Fire elements. It is hot, light, and moist. It improves digestion by increasing digestive strength, cleansing tissues, and absorbing minerals. Familiar sources are sour fruits, such as lemons and limes, and fermented foods, such as yogurt and cheese. 

- Salty (Lavana) is made up of Fire and Water elements. It is hot, heavy, and moist. It purifies tissues, supports digestion (by increasing absorption of minerals), produces softness in the body (relaxes muscles), lubricates and softens tissues, stimulates digestion, and enhances the taste of foods. Familiar sources are sea salt, rock salt, and sea vegetables. 

- Pungent (Katu) is made up of Fire and Air elements. It is hot, dry, and light. It stimulates digestion and metabolism, reduces congestion (by clearing the sinuses), promotes sweating and detoxification, improves circulation, and reduces gas and muscular pain. Chili peppers, garlic, and onions are familiar sources. Pungent spices include black pepper, dry ginger, and cumin. 

- Bitter (Tikta) is made up of Air and Ether elements. It is light, cooling, and dry. It detoxifies and lightens tissues, removes excess weight and water retention (explaining why individuals on a diet eat salads), strengthens immunity (due to its antibiotic, antiparasitic, and antiseptic qualities), reduces fevers and skin rashes, and cools the liver. Familiar sources are green leafy vegetables and bitter fruits like olives, bitter melon, and coffee. Spices include turmeric and fenugreek.

- Astringent (Kashaya) is made up of Air and Earth elements. It is dry, cooling, and heavy. It tones muscles in the body (pulls in moisture), stops blood loss, and strengthens organs. Its drying quality (absorbs water) stops bleeding; tightens tissue; heals ulcers, wounds, and mucous membranes; dries fat; and has antibiotic and antibacterial qualities. If taken in moderation, everyone benefits from the astringent taste. However, some people who eat it in excess may experience constipation, cardiovascular disease, weight loss, excessive thirst, dryness, and blockages of the channels within the body. Examples include legumes (beans), quinoa, cranberries, and raw vegetables. Spices include parsley and marjoram.