Ayurveda

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The Six Tastes of Ayurveda: A Primer in

Ayurvedic Nutrition
Welcome and Thank you for coming!
Welcome
Background
Todays Discussion
Ayurveda and Nutrition
Constitutional Types
Tastes
A little tasting
Q&A
www.anaturalpath.org
A perspective on food
We no longer eat for eatings sake, but as a means to an end
We eat globally and out of season
Most of our food is processed, GMOed, or old.

Eat for pleasure only; what we crave instead of what we need
Or we swing the other way and greatly restrict our food.
Diet and guidance around food is contradictory and fadish
Ayurvedic perspective on health

Ayurvedic Nutrition is normally referred to as Ahara in Ayurveda
Works off of the same basis that all of Ayurveda works off of namely:
Balanced Constitution (Dosha)
Body
Mind
Emotions
Spirit
Balanced Digestive Health (Agni)
(from 1st taste to transformation)
Balanced Tissue Formation and Composition (Dhatu)
(lymph, blood, muscle, fat, bone, nerve, reproductive)
Balanced Elimination (Malas)
(poop, pee, and sweat)
The Six Tastes of Ayurveda

Five elements of Ayurveda
Panchamahabuta
The panchamahahuta are the 5 elements: ether, air, fire, water, earth
All organic matter, including food and constitution, is a combination
of elements
Doshas
Vata is a combination of ether and air
Pitta is a combination of fire and water (oil)
Kapha is a combination of water and earth.
Ayurvedic Constitutions Air or Vata

Vata or Air-type is the subtle energy associated with movement. It
governs respiration, circulation and elimination, as well as the
pulsation of the heart and motor neuron impulses. When aggravated, it
can cause disorders such as flatulence, constipation, tremors, spasms,
asthma, rheumatoid and osteoarthritis, as well as many neurological
problems. The Air-type is predominately Ether and Air in terms of
primary elements.
Ayurvedic Constitutions Fire or Pitta

Pitta or Fire-type represents the fire element in the body. It governs
digestion, absorption, assimilation, nutrition, metabolism and body
temperature. Pitta type of disorders include hyperacidity, ulcers, all
sorts of skin eruptions, chronic fatigue, Crohns disease, colitis and
numerous inflammatory problems. The Fire-type is predominately Fire
and Water in terms of primary elements.
Ayurvedic Constitutions Earth or

Kapha
Kapha or Earth-type is the energy that forms the structure of the body
and provides lubrication to the joints and organs. Out of balance, kapha
can cause problems such as obesity, high cholesterol, diabetes, edema,
asthma, tumors and a variety of congestive disorders. The Earth-type is
predominately Earth and Water in terms of primary elements.
The 6 Tastes
The 6 Tastes - Sweet

Sweet taste results from the combination of Water and Earth and is
heavy, moist, and cooling by nature. In the West, sugary foods are
most commonly associated with this taste. Sweet taste is also found
in milk and milk products (like butter, ghee, and cream), most grains
(especially wheat, rice, and barley), many legumes (like beans and
lentils), sweet fruits (such as bananas and mangos), and certain
cooked vegetables (such as carrots, sweet potatoes, and beets).
Sweet taste naturally increases bulk, moisture, and weight in the
body. For this reason, it is excellent for building the bodys seven
vital tissues (called dhatus) of plasma, blood, fat, muscles, bones,
marrow, and reproductive fluids. Sweet taste also increases saliva,
soothes mucous membranes and burning sensations, relieves thirst,
and has beneficial effects on the skin, hair, and voice. Sweet is the
taste of nurturing, comfort, satisfaction when taken in moderation.
The 6 Tastes - Salty

Salty taste is composed of Fire and Water and is hot, heavy, and moist by nature. It is
found in any salt (such as sea salt and rock salt), sea vegetables (like seaweed and kelp),
and foods to which large amounts of salt are added (like nuts, chips, and pickles). Due
to its drying quality in the mouth, it may seem counterintuitive to think of Salty taste as
moistening. The element of Water in its composition, however, relates to its water
retaining quality. Salty taste falls somewhere between Sweet and Sour tastes with
regard to its heavy and moist qualities. While Sweet taste stimulates the greatest water
retention and weight gain in the body, Salty taste will have similar effects when used in
excess by any of the doshas.
In moderation, Salty taste improves the flavor of food, improves digestion, lubricates
tissues, liquefies mucous, maintains mineral balance, aids in the elimination of wastes,
and calms the nerves. Due to its tendency to attract water, it also improves the radiance
of the skin and promotes overall growth in the body.
The 6 Tastes - Sour

Sour Taste is composed of Earth and Fire and is hot, light, and moist by nature. It is
commonly found in citrus fruits (such as lemon and limes), sour milk products (like
yogurt, cheese, and sour cream), and fermented substances (including wine, vinegar,
pickles, sauerkraut, and soy sauce). Used in moderation, Sour taste stimulates
digestion, helps circulation and elimination, energizes the body, strengthens the heart,
relieves thirst, maintains acidity, sharpens the senses, and helps extract minerals such
as iron from food. It also nourishes all the vital tissues (dhatus) except the reproductive
tissues (the exception being yogurt, which nourishes all the tissues).
The 6 Tastes - Pungent

Pungent taste derives from the elements of Fire and Air and is hot, dry, and light. It is
the hottest of all the 6 Tastes and is found in certain vegetables (such as chili peppers,
garlic, and onions), and in spices (like black pepper, ginger, and cayenne). In small
amounts, Pungent taste stimulates digestion, clears the sinuses, promotes sweating and
detoxification, dispels gas, aids circulation, improves metabolism, and relieves muscle
pain.
The 6 Tastes - Bitter

Bitter taste is composed of Air and Ether and is light, cooling, and dry by nature. It is
found in green leafy vegetables (such as spinach, kale, and green cabbage), other
vegetables (including zucchini and eggplant), herbs and spices (like turmeric,
fenugreek, and dandelion root), coffee, tea, and certain fruits (such as grapefruits,
olives, and bitter melon). While Bitter taste is often not appealing alone, it stimulates
the appetite and helps bring out the flavor of the other tastes. Bitter taste is a powerful
detoxifying agent, and has antibiotic, anti-parasitic, and antiseptic qualities. It is also
helpful in reducing weight, water retention, skin rashes, fever, burning sensations and
nausea.
The 6 Tastes - Astringent

Astringent taste results from the combination of Air and Earth and is dry, cooling, and
heavy by nature. It is the least common of all the 6 Tastes and can be found in legumes
(such as beans and lentils), fruits (including cranberries, pomegranates, pears, and
dried fruit), vegetables (such as, broccoli, cauliflower, artichoke, asparagus and turnip),
grains (such as rye, buckwheat, and quinoa), spices and herbs (including turmeric and
marjoram), coffee, and tea. Astringent taste is not as cold as Bitter taste but has a
greater cooling effect on the body than Sweet taste.
Astringent taste is classified more in relation to its effect on the tongue than its actual
taste. It creates a puckering sensation in the mouth (such as cranberries) or a dry,
chalky feeling (such as many beans). Foods like broccoli or cauliflower have a mildly
Astringent taste that is less detectable. Dry foods such as crackers and chips, most raw
vegetables, and the skins of fruits also have Astringent qualities.
The 6 Tastes What is good for

each dosha?
The 6 Tastes summary of taste

functions in the body
The 6 Tastes What are the

negative emotions of taste?
Sweet Compassion, Satisfaction, Comfort excess=attachment, fixation
Issues with the body and with security and fear. Eat when hurt.
Salty confidence, motivation excess=greed, over-ambition
Issues with emotions and flowing in life. Eat when guilt.
Sour stimulation, action excess=judgement, anger, envy
Issues with accomplishment and judgement. Eat when ashamed.
Pungent Boldness, Extroversion, excess=manipulation, deceit, anger
Issues with motivation and passion. Eat when we need motivation
Bitter purification, independence excess=grief, sorrow, isolation
Issues with self-hatred or self-loathing. Eat when we feel alone.
Astringent uplifting, purposes, focus, dettachement excess=insecurity, fear
Issues with connection, love, and community. Eat when feel like we are too
practical or grounded.
The 6 Tastes Food Groups for

each taste
Sweet (madhura): Milk, butter, sweet cream, wheat, ghee (clarified butter), rice,
honey, raw sugar, ripe fruits of many kinds
Sour (amla): Limes and lemons, citrus fruits, many kinds of immature fruits, yogurt,
mango powder, pomegranate seeds, tamarind
Salty (lavana): Salt (ayurveda recommends rock salt), salty pretzels or pickles
Bitter (katu): Bitter gourd, greens of many kinds, turmeric, fenugreek
Pungent (tikta): Chili peppers, ginger, black pepper, clove, mustard, radish, white
daikon
Astringent (kashaya): Beans, lentils (dhals), turmeric, cruciferous vegetables such as
cauliflower and cabbage, cilantro
The 6 Tastes Guideline #1 for

using tastes
Allow your unique constitution to determine the proportion of tastes you
eat
The body naturally desires tastes that balance its doshic makeup when it is in or close to
balance and shuns tastes of an aggravating nature. In this sense, things are made pretty
easy for us: If we simply follow our natural inclinations, we are led to the proper foods.
Vata individuals, for example, are naturally drawn to moist, grounding foods, while
Kapha individuals favor light, drying foods. The exception of this is when we are in a
space of overindulgence and out of balance. In this state we crave that which imbalances
us.
Ayurvedic nutrition recommends including all 6 tastes in each meal, while favoring
those tastes that bring greater balance to your particular constitution. A Pitta individual,
for example, will favor cooling foods and spices such as dark leafy greens and
fennel,which are high in Bitter and Astringent tastes, while requiring a smaller quantity
of the Pungent taste.
The 6 Tastes Guideline #2 for

using tastes
Include all 6 Tastes in each meal
The 6 Tastes offer us a user-friendly guide map for how to nourish ourselves. Rather
than looking at nutritional labels for X amount of protein or Y amount of carbohydrates,
the 6 Tastes naturally guide us towards our bodys nutritional needs. Each taste feeds
our mind, body, senses, and spirit in its own unique way. From a modern nutritional
perspective, the 6 Tastes satisfy each of the major dietary building blocks. Sweet foods,
for example, are rich in fats, proteins, carbohydrates, and water, whereas Bitter and
Astringent foods are high in vitamins and minerals.
The brain sends the body signals when it requires energy in the form of food. By
incorporating all 6 Tastes into each meal, we ensure that these signals are adequately
met, thus avoiding food cravings or the over-consumption of certain foods..
Including the 6 tastes in each meal doesnt need to be a daunting task. Adding a squeeze
of lemon to cooked dishes, for example, can quickly satisfy the Sour taste, while adding a
side salad will fulfill the Bitter and Astringent tastes.
Ayurvedic Nutrition Other

Considerations
Impact of Taste against the Dosha: usually denoted with + or next to first
letter. i.e. VP+K- or V+P+K Rasa or taste itself and example would be bitter, astringent, and pungent
Qualities or Gunas = i.e dry, light, heating
Virya or Vitality = heating or cooling
Vipaka or post-digestive affect = Sweet, Sour or Pungent. Effect against Dosha
and Colon
Dhatu or Tissue
Srota affected
Prabhava actions sometimes special actions.
Spices - Turmeric
Turmeric
Dosha: VPK- (PV+ in excess)
Rasa: Pungent, bitter, astringent
Guna: Dry, light
Virya: Heating
Vipaka: Pungent
Dhatu: All
Srotas: Anna vaha (digestive), prana vaha (respiratory), rakta vaha (circulatory),
artava vaha (female reproductive)
Prabhava: Carminative, anti-inflammatory, anti-platelet, anti-carcinogenic
Spices - Cumin
Cumin
Dosha: VPK= (P+ in excess)
Rasa: Bitter, pungent
Guna: Light, dry
Virya: Cooling
Vipaka: Pungent
Dhatu: Rasa, rakta, mamsa
Srotas: Anna vaha (digestive), prana vaha (respiratory)
Prabhava: Digestive, carminative, anti-spasmodic, diuretic
Spices - Fennel
Fennel
Dosha: VPK= (excellent for strengthening digestive fire without aggravating
pitta!)
Rasa: Sweet, pungent, bitter
Guna: Light, dry
Virya: Slightly warming
Vipaka: Sweet
Dhatu: Rasa, rakta, mamsa, majja
Srotas: Anna vaha (digestive), prana vaha (respiratory), majja vaha (nervous
system), mutra vaha (urinary), shukra vaha (reproductive), stanya vaha
(lactation)
Prabhava: Diuretic, carminative, expectorant, anti-tussive (cough suppressant)
Spices - Cardamom
Cardamom
Dosha: VPK- (P+ in excess)
Rasa: Pungent, sweet
Guna: Light, dry
Virya: Cooling
Vipaka: Sweet
Dhatu: Rasa, rakta, majja
Srotas: Anna vaha (digestive), rakta vaha (circulatory), prana vaha (respiratory),
majja vaha (nervous system)
Prabhava: Digestive, anti-spasmodic, anuloma (corrects vata flow downward),
anti-nausea, increases sexual potency
Spices - Coriander
Coriander
Dosha: VK- P+
Rasa: Pungent, bitter, sweet
Guna: Light, oily
Virya: Seed is Warming; leaves are Cooling
Vipaka: Sweet
Dhatu: Rasa, rakta, mamsa
system), mutra vaha (urinary)
Prabhava: Diuretic, anti-allergenic, expectorant, carminative
Spices Hing (Tamarind)

Hing
Dosha: VK- P+
Rasa: Pungent
Guna: Unctuous, heavy, penetrating
Virya: Heating
Vipaka: Pungent
Dhatu: Rasa, rakta, mamsa, asthi, majja
system), purisha vaha (excretory), artava vaha (female reproductive)
Prabhava: Digestive, carminative, analgesic, emmenagogue (induces
menstruation, increases blood flow to pelvis & uterus)
Spices - Ginger
Ginger
Dosha: VK- P+
Rasa: Pungent, sweet
Guna: fresh is unctuous and heavy; dry is dry, light, and penetrating
Virya: fresh is Warming; dry is Heating
Vipaka: Sweet
Dhatu: All
Srotas: Anna vaha (digestive), prana vaha (respiratory), rakta vaha (circulatory)
Prabhava: Fresh is diaphoretic (promotes sweating), expectorant, carminative,
anti-spasmodic; dry is stimulant, carminative, emmenagogue
Spices - Cinnamon
Cinnamon
Dosha: VK- P+
Rasa: Pungent, sweet, astringent
Guna: Dry, light, penetrating
Virya: Heating
Vipaka: Sweet
Dhatu: Rasa, rakta, mamsa, majja, shukra
mutra vaha (urinary), majja vaha (nervous system), shukra vaha (reproductive)
Prabhava: Carminative, anti-spasmodic, expectorant, diaphoretic
Spices - Nutmeg
Nutmeg
Dosha: VPK=
Rasa: Pungent, sweet, astringent
Virya: Heating
Vipaka: Pungent
Prabhava: Sedative (best of all spices), Stimulant, carminative, astringent
Spices Black Pepper

Black Pepper
Dosha: VK-P+
Rasa: Pungent
Virya: Heating
Vipaka: Pungent
Prabhava: Stimulant, carminative, decongestant, expectorant
Spices Sage
Sage
Dosha: VK-P+
Rasa: Pungent, astringent
Virya: Heating
Vipaka: Pungent
Dhatu: Rasa, rakta, mamsa, majja, Srotas: Clears all the srotas
Prabhava: Stimulant, diuretic, nervine, astringent
Spices Dill
Dill
Dosha: VK-P+
Virya: Heating
Vipaka: Pungent
Teas for Each Dosha

Dill
Dosha: VK-P+
Virya: Heating
Vipaka: Pungent
Recipes
Dill
Dosha: VK-P+
Virya: Heating
Vipaka: Pungent
Kitchari An Ayurvedic Meal
Mung beans and rice either each or 1/3 rice to 2/3s beans.
Referred to as Dhaal in the stores
Most healing food as it only lacks fiber.
Done for a short period of time with additions to add variety and
healing
1. http://www.ayurveda.com/online_resource/kitchari_recipe.html
2. http://www.mindbodygreen.com/0-7666/kitchari-recipe-the-mostwholesome-meal-a-yogi-can-eat.html
3. http://www.yogajournal.com/lifestyle/888
4. http://macrobiotic.about.com/od/bean1/r/kitchari.htm
Questions and Answers

Questions
1. Take my dosha test at http://www.anaturalpath.org

2. Feel Free to e-mail me if you want a copy of the presentation
rishi@anaturalpath.org

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www.anaturalpath.

The Six Tastes of Ayurveda: A Primer in

Most of our food is processed, GMOed, or old.

Ayurvedic perspective on health

The Six Tastes of Ayurveda

Ayurvedic Constitutions Air or Vata

Ayurvedic Constitutions Fire or Pitta

Ayurvedic Constitutions Earth or

The 6 Tastes - Sweet

The 6 Tastes - Salty

The 6 Tastes - Sour

The 6 Tastes - Pungent

The 6 Tastes - Bitter

The 6 Tastes - Astringent

The 6 Tastes What is good for

The 6 Tastes summary of taste

The 6 Tastes What are the

The 6 Tastes Food Groups for

The 6 Tastes Guideline #1 for

The 6 Tastes Guideline #2 for

Ayurvedic Nutrition Other

Spices Hing (Tamarind)

Spices Black Pepper

Teas for Each Dosha

Kitchari An Ayurvedic Meal

Questions and Answers

1. Take my dosha test at http://www.anaturalpath.org

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