Thursday 22 September 2011

The 6 tastes in Ayurveda

Ayurveda considers taste as a way not only to stimulate tastebuds, but a higher consciousness as well. The 6 tastes are a major way for the Ayurvedic cook to alter biochemistry on the level of the effect that the food has on the system before digestion. Other classifications of foods, dishes and tastes refer to the effects during and after digestion. That is represented through effects on the doshas and the gunas.

TASTE ELEMENTS VATA PITTA KAPHA GUNAS

Sweet Earth & Water Subdued Subdued Increased Sattvic
Sour Earth & Fire Subdued Increased Increased Rajasic
Salty Water and Fire Subdued Increased Increased Rajasic
Pungent Air and Fire Increased Increased Subdued Rajasic Tamasic
Bitter Air and Akash Increased Subdued Subdued Rajasic
Astringent Air and Earth Increased Subdued Subdued Rajasic

Other important factors related to the 6 tastes tastes are the attributes (Gunas), Essence (Virya) and Effect (Vipak).

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