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Herbs used in Ayurveda are classified according to their taste (rasa), The initial taste (rasa) indicates the properties it possesses and the therapeutic effects it will have. Thus, a bitter, astringent taste will have a very different action on the body than a
sweet, sour taste or a spicy, pungent taste.
Sweet taste is composed of earth and water and is represented in sugars and starches. It balances vata and pitta, increases ojas and promotes growth in the body. It nourishes and revitalises the body and creates contentment in the mind. It is found in almonds, dates, raisins, honey, fennel, licorice, sesame seeds, marshmallow and slippery elm.
Sour taste is composed of earth and fire and is present in fermented or acidic substances. It is heating and increases digestive power by enkindling agni, the digestive fire. It balances vata, enlivens the mind, increases strength, reduces bloating and gas and promotes salivation. Typically sour substances are lemon, lime, raspberry and alcohol.
Salty taste is composed of water and fire and is present in salty substances and alkalis. It balances vata, increases agni,
acts as a sedative and laxative and promotes salivation. Salt is found in kelp, seaweed, celery, Irish moss, sea salt and
rock salt.
Pungent taste is composed of fire and air and is present in most spicy, acrid or aromatic substances. It stimulates the digestion, increases appetite, acts as an expectorant, increases circulation, promotes clarity of mind, kills worms, , reduces weight, clears obstructions, opens vessels and relieves blood stagnation. Pungent herbs and spices include; asafoetida, basil, black pepper, cardamom, cayenne, cinnamon, cloves, coriander, cumin, eucalyptus,garlic, ginger, horseradish, mustard, onions, oregano, peppermint, rosemary, sage and thyme.
Bitter taste is composed of air and ether and balances pitta and kapha. It is detoxifying, antibacterial and anti- inflammatory. It also cleanses the blood and liver, stimulates the digestive fire and scrapes away fat. It is present in bitter herbs and foods such as aloe, dandelion, echinacea, rhubarb, yarrow and yellow dock.
Astringent taste is composed of earth and air and is present in food and herbs of a constricting nature. It balances pitta
and kapha, stops diarrhoea, stops bleeding, heals wounds, stops sweating and is anti-inflammatory. Astringent substances include black tea, beans, mullein, pomegranate, raspberry leaves and witch hazel.
Herbs used in Ayurveda are classified according to their taste (rasa), The initial taste (rasa) indicates the properties it possesses and the therapeutic effects it will have. Thus, a bitter, astringent taste will have a very different action on the body than a
sweet, sour taste or a spicy, pungent taste.
Sweet taste is composed of earth and water and is represented in sugars and starches. It balances vata and pitta, increases ojas and promotes growth in the body. It nourishes and revitalises the body and creates contentment in the mind. It is found in almonds, dates, raisins, honey, fennel, licorice, sesame seeds, marshmallow and slippery elm.
Sour taste is composed of earth and fire and is present in fermented or acidic substances. It is heating and increases digestive power by enkindling agni, the digestive fire. It balances vata, enlivens the mind, increases strength, reduces bloating and gas and promotes salivation. Typically sour substances are lemon, lime, raspberry and alcohol.
Salty taste is composed of water and fire and is present in salty substances and alkalis. It balances vata, increases agni,
acts as a sedative and laxative and promotes salivation. Salt is found in kelp, seaweed, celery, Irish moss, sea salt and
rock salt.
Pungent taste is composed of fire and air and is present in most spicy, acrid or aromatic substances. It stimulates the digestion, increases appetite, acts as an expectorant, increases circulation, promotes clarity of mind, kills worms, , reduces weight, clears obstructions, opens vessels and relieves blood stagnation. Pungent herbs and spices include; asafoetida, basil, black pepper, cardamom, cayenne, cinnamon, cloves, coriander, cumin, eucalyptus,garlic, ginger, horseradish, mustard, onions, oregano, peppermint, rosemary, sage and thyme.
Bitter taste is composed of air and ether and balances pitta and kapha. It is detoxifying, antibacterial and anti- inflammatory. It also cleanses the blood and liver, stimulates the digestive fire and scrapes away fat. It is present in bitter herbs and foods such as aloe, dandelion, echinacea, rhubarb, yarrow and yellow dock.
Astringent taste is composed of earth and air and is present in food and herbs of a constricting nature. It balances pitta
and kapha, stops diarrhoea, stops bleeding, heals wounds, stops sweating and is anti-inflammatory. Astringent substances include black tea, beans, mullein, pomegranate, raspberry leaves and witch hazel.
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