List foods that taste salty.  Ayurveda

In order to move on and independently select the “right” products that match your constitution, we will analyze one of the most important topics in Ayurveda -

Teaching about the 6 Basic Tastes. Diagnosis of diseases in Ayurveda is based on three Doshas, ​​and treatment is based on 6 Basic Tastes. Ayurveda approaches all foods, herbs and spices in terms of the energy they contain. Ayurveda takes into account the effect (warming or cooling), the effect after absorption (digestion) of the product, and various special effects. No chemical analysis not taken into account - only energy. The system of 6 Basic Tastes of Ayurveda is well structured and easy to understand. Chinese medicine has a similar classification. And in Western medicine, this classification is missing.

Ayurveda claims that the taste of each product is not accidental, it indicates its properties, and causes a different effect when consumed. In Western society, the term "Taste" is associated only with the enjoyment of tasty food. Ayurveda, on the other hand, considers each Taste according to its effect on the body and on each specific Dosha. Ayurveda also states that our health directly depends on the proper assimilation of food. And proper assimilation (digestion) is possible only with the use of all 6 Basic Tastes. Also, a certain Taste can regulate a Dosha that has gone out of balance.

A certain Taste acts directly on nervous system through Prana (our vital energy), stimulates the brain and keeps us alive, ignites Agni (the fire of digestion) and improves digestion. Therefore, tasteless food (from the point of view of Ayurveda), despite the presence of vitamins, minerals, fats and carbohydrates in it, is completely useless for our body (again, from the point of view of Ayurveda). If Agni (the fire of digestion) is low, then the digestion of food will be disturbed. High Agni occurs only in pronounced Pitta, and then it must be regulated, otherwise the incompletely processed Agni is released from the body much faster than it should be. People say about this “weak intestines, you can’t go far from the toilet.” And according to Ayurveda, this is most likely high Agni. Of course, there are other causes of diarrhea, but now we are only considering a relaxed (for no apparent reason) intestines for a long time. For many Pitts, this is already becoming the “norm”, and they don’t know what to do with it. They are prescribed a lot of things to improve the intestinal microflora, but there is little sense.

Ayurveda distinguishes 6 Basic Flavors:

Sweet
Sour
Salty
Burning (Sharp, Pungent)
Bitter
Astringent (Tart)

Each Taste has a certain therapeutic effect on the body:

Sweet Taste needed in enough all Doshas, ​​as it is responsible for maintaining the tissues of the body in a normal state, increases strength, expels poisons, wind and bile. It has a refreshing effect on the nose, mouth, throat, lips and tongue, and helps fight seizures and fainting. Sweet taste has a nourishing and moisturizing effect, gives tone and has a rejuvenating effect. It enhances the production of sperm and milk. Promotes the regeneration of tissues, both internal and external (tightens wounds). It has a calming effect, harmonizes mental activity.

Most of the foods we use have Sweet Vipaka(taste after digestion).

Pitta needs the most sweet Taste, Vata in medium amounts, and very little Kapha, since it increases significantly with excessive consumption and causes Kapha - disorders associated with the accumulation of mucus, a tendency to obesity, obesity, flabbiness, excessive sleepiness, feeling severity, dyspepsia, loss of consciousness, diabetes, swollen lymph nodes and glands, tumors, including malignant ones, and other diseases.

Sweet Taste can be described as cooling, moist, heavy. It enhances these qualities within a person and can successfully treat the opposite symptoms - heat and dryness. Sweet Taste helps to restore strength weakened by disease, the elderly, children. Works well in diseases of the throat and lungs.

Sweet taste has sugar, honey, maple syrup, milk, butter, rice, barley, moong dal, wheat, many legumes, bread, meat, nuts - walnuts, almonds, coconuts, bananas, dates, raisins, sesame seeds.

Of the spices, cardamom, anise, fennel (fennel), cumin (caraway) and flax seeds have a Sweet Taste. The sweet taste of herbs and spices can be enhanced by treating them with various types of brown sugar, honey, or by boiling them in milk.

Sour taste needed in small quantities all Doshas, ​​as it stimulates Agni (Fire of digestion), increases heat and increases the moisture of the body from the inside (prevents thirst). It is necessary to maintain the normal acidity of the body. Good for cardiovascular and digestive system, normalizes appetite. It is carminative (removes gases from the body).

Sour The taste is hot, wet and heavy on the body. It softens and calms Vata, but greatly increases Pitta and Kapha, bringing them out of balance.
Most of all, Vata needs Sour Taste, in medium amounts of Kapha and very little Pitta.
At overuse leads to the accumulation of toxins in the blood, causes lethargy, loss of strength, bleeding, dizziness, hiccups, yellowing of the skin, skin diseases (eczema, dermatitis, psoriasis, just various rashes). Causes a burning sensation in the throat, chest, heart, urinary tract, heat and thirst. It also leads to atrophic changes in the muscles and reduces the tone of the body, causing swelling in the weak, injured and in the process of recovery. Increases various tissues of the body, with the exception of the tissues of the reproductive organs (here, on the contrary, a decrease occurs. Due to its hot action, it promotes suppuration, the manifestation of wounds, burns, fractures and other injuries.

Physical manifestations of the action of the Sour Taste: sends goosebumps through the body, “pulls” the teeth and makes the eyes open wide. This taste causes a burning sensation in the throat, chest and in the region of the heart.

Sour Taste is less common in nature than sweet.
It is present in all acidic fruits (all citrus fruits, pomegranate, tamarind ( Indian date), raspberries and rose hips, Green grapes), in pickles, tomatoes, fermented products (sour cream, yogurt, vinegar, soy sauce, miso soup, cheeses).
Sour The taste of plants and herbs can be enhanced by making herbal tinctures in alcohol (which tastes sour).

There is no sour taste in spices.

Salty Taste needed in small amounts by all Doshas, ​​as it is very concentrated Taste. Salt is needed by the body to maintain mineral and water balance. In small doses Salty Taste promotes digestion and increases appetite, in moderate doses it is used as a laxative, in large doses it induces vomiting. Suppresses all other Tastes. It cleanses energy channels, removes all clamps, dissolves blockages and hardenings, cleanses blood vessels. Increases digestive activity, kindling Agni (Fire of digestion), has a laxative and soothing effect. It also has a moisturizing effect, causes salivation, penetrates tissues, cleanses the tongue.

Salty taste leads to skin rashes, exacerbates skin infections, causing symptoms of poisoning, causes irritation and abscesses. Under its action, tumors erupt earlier and abscesses burst. Salty taste contributes to the development of diseases accompanied by bleeding, increases acidity during digestion, promotes the development inflammatory diseases skin, gout and other Pitta-type diseases. It contributes to tooth loss, impairs the functioning of the senses, increases the formation of skin wrinkles, exacerbates skin problems, leads to early graying and hair loss.

When used in excess or with insufficient amounts of other Tastes, it aggravates Pitta, leads to stagnation of blood, making it thick and sticky, promotes thirst, fainting and burning sensation, leads to erosion and atrophic changes in the muscles. Promotes tissue growth throughout the body and causes water retention in the body.

The salty taste is hot, moist and heavy on the body.

Most of all (out of this small dose) Salty Taste is needed by Vata, less by Pitta and in very small quantities by Kapha.

The salty taste is the taste of minerals, and in plants, as a basic taste, it is rare.

Typical salty-tasting substances include: mineral salts, sea ​​salt And seaweed, Irish moss (Irish moss). The salty taste of plants can be enhanced by adding salt to herbal preparations.

Burning (Sharp, Pungent) Taste needed in small amounts by all Doshas. It balances all the Three Doshas, ​​especially the increased Kapha. Increases Agni (Fire of digestion.) Increases heat (reducing the feeling of cold), increases perspiration, increases nasal discharge, causes watery eyes. It increases metabolism and helps all organs to function properly, improves digestion and intestinal motility, fights obesity and excess fluid accumulation in the body well. Helps to remove oily and viscous toxins from the body (Ama). Normalizes appetite.

Burning (Sharp, Pungent) Taste at reasonable use reduces the phenomena of blood stagnation and the formation of blood clots, helps to eliminate blockages, opens blood vessels, treats diseases of the chest, larynx, throat, intestinal disorders, destroys solid masses (fecal stones), reduces swelling. Dries up fat and pus. Kills worms and germs. Helps with healing skin diseases(including leprosy), promotes the resorption of skin outgrowths, reduces foreign deposits. It is carminative, diuretic, thinning sputum (being a good expectorant).

At excessive the use of Burning (Sharp, Caustic) Taste may cause nausea, thirst, dizziness, loss of consciousness, fainting. There may be a burning sensation in the throat and throughout the body, trembling, as well as sharp and stabbing pains throughout the body. There may be indigestion, the occurrence of ulcers of the gastrointestinal tract, colitis, inflammation of the skin. When Vata is high, the use of this Taste can lead to trembling of the limbs, insomnia and muscle spasms.

This Taste can be characterized as hot, dry, light (opposite of heavy, cold and wet Kapha). That's why:
Most of all Burning (Point, Pungent) Taste is needed by Kapha, in small amounts by Vata, and least of all by Pitta.

Many spices have a burning (Hot, Pungent) Taste: all types of pepper (black, red, pippali, cayenne), ginger, cloves, Bay leaf, cardamom, cinnamon, coriander seeds, cumin, horseradish, mustard, onion, garlic.

A lot of herbs that are often used as spices have a burning (Point, Pungent) Taste: basil, oregano (oregano), peppermint, rosemary, sage, thyme and valerian.

Also, bile and urine have a Burning (Sharp, Pungent) Taste.

Bitter bite can be described as cold, dry, light. Due to its dryness, when consumed excessively, it causes Vata disorders, depletes and shrinks body tissues, dries out fat, bone marrow, feces and urine. It also prevents the development of tumors.

Excessive use interferes with the perception of other tastes. The bitter taste, although unpleasant in itself, restores the sense of taste.

Pitta needs the most (out of this small amount) of Bitter Taste, less Kapha and very little Vata.

Bitter taste is common among herbs and plants. Typical bitter plants include aloe, all kinds lettuce(especially with dark color), spinach, sorrel, chicory, dandelion, rhubarb, many fresh vegetables(in particular - eggplant), olives.

Spices with a Bitter Taste - cinnamon, cloves, bay leaf, turmeric (turmeric), fenugreek (fenugreek)

From herbs - wormwood, tansy, yarrow, barberry, echinocea, gentian. From common products - coffee possesses this Taste (and, like all dry Tastes, it leads to drying up of the body and, accordingly, to constipation).

Bitter Taste clarifies consciousness, increases intellect.

Astringent (Tart) Taste needed in average quantities by all Doshas, ​​as it is one of the Vipaka - Taste after digestion. It is necessary to keep all tissues of the body in good shape and prevent any excessive secretions such as bleeding, excessive sweating, diarrhea. It is drying due to the adsorption of fluids in the body, which can also lead to constipation, gas retention in the intestines, and urine. It soothes Pitta and Kapha Doshas, ​​purifies the blood, promotes healing of wounds and ulcers (drying them out), helps to heal the joints. It also promotes muscle contraction and helps restore the correct position of displaced organs (if they fall out). Very well cleanses the skin and improves its color.

Astringent (Tart) The taste is cool, dry, light. Pitta needs it most of all, less Kapha and very little Vata.

When used excessively, it causes an increase in Vata, also blocks the sensitivity of the tongue (envelops it, thereby impairing its sensitivity) and irritates the throat. Gives a dark shade to the skin. Clogs blood vessels. Causes gas, constipation, pain in the region of the heart, thirst, excitement and restlessness. Reduces the vitality of the body and leads to premature aging.

Due to its inherent natural qualities - coarseness, dryness, it causes Vata-type diseases such as paralysis, spasms, convulsions and convulsions.

Astringent (Tart) Taste is quite common in plants.

Astringent (Tart) They have a taste; honey, pomegranates, persimmons and black currants, almost all types of cabbage, many beans, unripe bananas, chickpeas (chickpeas, chickpeas), okra, (it has several Flavors), raspberry leaves, alfalfa sprouts, geraniums, lotus fruits, plantain, bear ears, white water lily, white oak bark.

Astringent (Tart) taste provides a person with clarity of mind.

The 6 Basic Tastes come from
Each Taste is derived from 2 Elements:

Sweet– Earth and Water
Sour– Earth and Fire
Salty- Water and fire
Burning (Sharp, Pungent)– Fire and Air
Bitter– Air and Ether
Astringent (Tart)– Earth and Air

The apparent complexity and worthlessness of this table is deceptive. If you check your nutrition with it (later, when we start analyzing it), your life will be much easier, thoughts will stop tormenting you - can I eat, for example, a chocolate bar? You can, and even a few if you ( sweet taste lowers Vata, so it consists of Earth and Water - just what Vata lacks).

And then again let's look at the first line of the same table about the Sweet taste - it consists of Earth and Water. He remembers - what else consists of these? This will mean that we do not need to increase the already high Dosha of Kapha. And that means you need to forget about sweet Kapha. Well then, let's go further - and what is this Kapha lacking (remember what A lacks Fire, Air and Ether. So we choose what tastes we can lower Kapha - Burning (Caustic) (- Fire and Air), Bitter (Air and Ether).

We take the next Dosha - for example, Pitta (remember what Dosha is) and again compare it with the table of 6 Tastes. Pitta is Fire. We find in the table in which Tastes there is Fire - and we exclude them from our diet. It will be Sour, Salty and Burning (Caustic) Tastes. Sweet, Bitter and Astringent (Tart) remain for consumption.

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Substances of various chemical nature have a sweet taste: chloroform, glycerin, glucose, aspartame, saccharin, dulcine, sodium cyclamate, xylitol, pyrryl aldehyde oxime. Some of them, such as xylitol, saccharin, aspartame, are used as sugar substitutes. This is especially important for diabetics. Practical use find also glucose and sorbitol.

The sweet taste of carbohydrates, or sugar, as it turned out, is also not a constant feature, since not all carbohydrates have the same degree of sweetness, and many of the complex carbohydrates - starch, fiber, have no taste at all. On the other hand, a number of compounds are known that are hundreds of times sweeter than sugar(p.

Not only sugars and some alcohols have a sweet taste. Sweet substances are known that, in their chemical structure, have nothing to do with regular sugar. Among them there are even inorganic compounds. For example, beryllium was formerly called wisterium (the same root as glycerin) because its salts are sweet; Lead acetate is sometimes referred to as lead sugar for the same reason. These compounds are highly toxic.

Some amino acids and peptides have a sweet taste. Sweet taste in glycine and some o-isomers of normal amino acids. From the data in Table. 9.2 it is obvious that general rule does not exist. L-isomers of ala-nin, serine, proline, threonine, and even valine can be considered sweet; almost all o-isomers have a sweet taste.

It has a sweet taste, soluble in water in all proportions.

The problem of sweet taste turned out to be interesting because of the variety of structures that create the sensation of sweetness. The structures of some sweet and bitter molecules are shown below.

Due to its sweet taste, which, however, has an unpleasant metallic taste, lead acetate is also called lead sugar.

Because of the sweet taste, it was named glycocoll, and later glycine, which means the sugar of gelatin. Only later it was found that glycine in its molecule contains a nitrogen atom and is an amino acid.

Due to the sweet taste of this compound, Tudicum called it glycoleucine and, without categorically stating it, suggested that it has the structure of a-amino-n-caproic acid.

The sweet-tasting neutral lead acetate Pb (OCOCH3 ZH20, or lead sugar) is used to make white lead and chrome yellow. In addition, lead vinegar is used in medicine for lotions for bruises and burns.

They have a sweet taste, which is why they are classified as sugar-like polysaccharides.

Hello dear readers. An interesting book "Encyclopedia of the esoteric laws of the universe" fell into my hands. The book is not fiction, it is not as easy to read as science fiction or detective stories. There are a lot of tables and descriptions that need to be studied, but I don’t want to bore you with this. However, I want to show you some points. Or, to be more precise, tell. Since we often write about cooking, I thought you might find it interesting. Namely, the topic that I want to cover is the 5 tastes of a person. Of course, I will not completely rewrite everything, with lunar days, with different elements, but just focus on the five main tastes. About how they affect a person, and what effect they have on our well-being and health.

And believe me, the influence of tastes on our lives is enormous. I don't know about you, but I noticed a long time ago that there are some overlaps after eating the same dishes. And this applies not only to health, such as heartburn, but also to changes in general well-being.

And I will try to describe the main points for you. I will also point out products, herbs that may contain one or another taste. Materials were taken not only from this book, I will indicate the source at the end of the article.

Five elements correspond to five tastes. Sweet is associated with earth, pungent with metal, salty with water, sour with wood, bitter with fire.

First, it is proposed to consider the interaction of amplification along the Star of the Elements, round in a clockwise direction.

So let's enhance the taste.

• Sour intensifies bitter
• Bitter enhances sweet
• Sweet enhances spicy
• Spicy enhances salty
• Salty enhances sour

The reverse movement in a circle acts destructively.

• Sour destroys salt
• Salty destroys spicy
• The spicy destroys the sweet
• The sweet destroys the bitter
• Bitter destroys sour

Each organ of the physical body requires its own taste sensation. The heart needs a bitter taste. For the liver - sour. For the kidneys - salty. For the lungs - spicy. For the spleen, pancreas - sweetish.

And this is such a picture that will help to perceive the information easier.

sweet taste

Sweet is necessary for us, because. increases the amount of blood and muscle tissue, bone marrow, contributes to the good condition of the eyes and hair. Normal consumption of sweets contributes to the fusion of bones in case of fractures. Sweet gives energy and strengthens the body, sharpens all five human senses. Sweet gives calories, and not only in its natural form (glucose), but also in regular sugar, in pregnant women increases the secretion of milk.
Excessive consumption of sweets can harm oneself. The amount of fat, foamy substances and putrefactive bacteria in the intestines will increase, which will eventually lead to the formation of gases, cracks in the tissues, and hemorrhoids.

It is best to drink water before sweets, but not after sweets. If you want to drink, then just a little. Sweet can be eaten after meals, but in small proportions. Sweet causes a feeling of satisfaction and love in women. They are advised to eat sweets every day, but not at night. And I think everyone understands why.

In men, on the contrary, sweet causes a feeling of relaxation, and this is apathy and laziness. May act as a sedative.

Sweet is best consumed in the form fruit sugar, honey, fruits.

Sour taste

Stimulates the activation of human activity and helps to be more collected and patient.

Sour helps to digest food in the stomach, promotes the removal of processed food from the intestines, thins the blood, and normalizes blood pressure.

Excessive consumption of sour causes thinness and wrinkles, joints and eyesight suffer, potency and the amount of semen decrease. Teeth and the entire digestive system may suffer.

Curiosity, resentment and envy can also arise. This is mentioned in the Vedas. The people even have such a combination of "Sour face." And I think that you have heard this expression more than once, maybe a little in a rude form, of course.

All fermented foods, berries (lingonberries, cranberries, raspberries), lemon, tamarind, sorrel, vinegar, sour cream, and cheeses have a sour taste. And all products containing organic acids.

spicy taste

Acute helps to remove bile, mucus, a small amount of fat from the body, helps digestion of food in the stomach, stimulates appetite, kills microbes and worms, cleanses the blood. Even cures are possible. oncological diseases. Increases blood flow, due to which a person can warm up.

With excessive use of spicy pains in the muscles of the arms and legs, bones become loose, dryness in the throat and lips occurs, black bile accumulates in the body, and the person becomes suspicious, irritable, melancholy, aggressive, angry, and can even fall into anger.

A pungent taste is found in foods such as garlic, onions, radishes, radishes, ginger, horseradish, mustard, chili peppers, black peppers, and marinades. We can say that almost all are.

salty taste

Salty gives food a taste and improves mood, helps to open blockages in various organs and remove excess bile. Increases appetite, generating hunger and thirst. Therefore, you should not end your meal with salt.

You can even use salt to lower the temperature. Take a slice of lemon, sprinkle it with salt and eat. This combination reduces the temperature, according to the Vedas.

But with the abuse of salt, there are numerous blockages, tumors in the body. A sign that a person consumes salty excessively can be scabies, rashes, dermatitis, and all kinds of skin rashes, as well as swelling. As you know, salt attracts water. In other words, it simply keeps it in the body, does not let it out. Increases acidity.

But interestingly, with the help of salt, you can fight heartburn. For example, when you have a sour burp, then just put a grain of salt in your mouth, preferably sea salt, but ordinary salt is also possible. Due to salt, gastric juice will begin to be produced in the stomach and the valve will close, preventing the contents of the stomach from entering the esophagus.

Moreover, gastric juice will begin to stand out even when you just hold the salt in your mouth and spit it out. But to close the valve, you will have to swallow salty saliva.

In hypertensive patients, an increase in pressure is possible, with excessive passion for salt. Especially salty drinks at the time of the crisis, there may even be a stroke. True, salty drinks we usually go for a hangover, such as pickle.

Excessive intake of salt can cause dissatisfaction and greed, apathy. I even experienced it myself. Dissatisfaction is the first thing that pushes us to development.

Contains salt in pure form in the form of salt (sea and ordinary rock). Also present in seaweed and Irish moss.

And here is another version of the picture with tastes and their influence on us. True, it is rotated relative to the first picture. But I signed the tastes.

bitter taste

Bitter helps cleanse the stomach, intestines and digest food. Removes excess bile and lymph, cleanses the blood and brain. Bitter is good for constipation. It has an anti-inflammatory effect, soothes skin irritations and itching.

The bitter taste is said to stimulate the intellect.

At excessive use bitter vessels suffer - they become fragile. You can get an arrhythmia. Seizures, dizziness, headache dry lips. Black bile accumulates in the body, and the person becomes aggressive. For others, it can, on the contrary, cause depression, resentment, longing.

Bitter can not only emphasize the sweet, but also neutralize it. If you overate sweets, then eat a few viburnum berries or a slice of grapefruit.

refreshing on the nose and oral cavity, throat, lips and tongue, relieves seizures and fainting. A favorite taste of insects, especially bees and ants, this taste is moist, cool and heavy.

However, if it is used in excess, the sweet taste causes obesity, lethargy, laziness, drowsiness, a feeling of heaviness, loss of appetite, weakened digestion, disrupts the normal development of the muscles of the throat and mouth, makes it difficult to breathe and urinate, causes coughing, inhibits intestinal activity, and promotes fever. caused by cold causes bloating, excessive salivation, loss of sensation and voice, goiter, swelling of the lymph nodes, legs and neck, various deposits in bladder And blood vessels, mucous formations in the throat and eyes, as well as other painful conditions due to Kapha.

From the point of view of Western herbal medicine, the sweet taste is nutritious, tonic and rejuvenating. It increases the secretion of semen, milk, strengthens the nervous tissue, promotes tissue regeneration as in internal application, and external. It has a softening, moisturizing and soothing effect on the skin.

Sweet taste is found in plants containing sugars, starches or mucus. Sweet also includes insipid, starchy and pleasant tastes. It is often accompanied by less pleasant secondary flavors. It is relatively rare in plants. Typical sweet plants include marshmallow, raisins, elm, comfrey root, sesame, kupena, almonds, venus hair fern, flea seeds, flaxseed, licorice, fennel, and dates. The sweet taste can be enhanced by adding various kinds unrefined sugar, honey, and cooking herbs in milk.

II. Sour

« Sour taste improves the taste of food, kindles the digestive fire, increases body weight, strengthens, revitalizes and awakens the mind, gives strength to the senses, increases strength, expels intestinal gases, brings satisfaction to the heart, promotes salivation, swallowing, moistening and digestion of food. It is light, hot and moist.

However, if overused, the sour taste causes thirst, sensitive teeth and eye fatigue, liquefies Kapha, excites Pitta, and causes the accumulation of toxins in the body. It leads to muscle wasting and looseness of the body, causes swelling in debilitated, convalescent and suffering from wounds. Due to its warming effect, it accelerates the maturation and release of pus in places of abscesses, wounds, burns, fractures and other injuries. It causes a burning sensation in the throat, chest and heart."

From the point of view of Western herbal medicine, the sour taste is stimulating, improves digestion, increases appetite, and has a carminative effect. It improves metabolism, blood circulation, as well as the functioning of the senses and the brain. Its nourishing effect extends to all tissue-elements, except for the reproductive (shukra-dhatu).

The sour taste is mainly due to the presence of various acids in plants. It is even rarer than sweet. Typical sour plants include lime, lemon, raspberries, rose hips, hawthorn berries. The sour taste can be enhanced by fermentation by preparing herbs in the form of wines or spirits.

III. Salty

“The salty taste promotes digestion, acts as a moisturizer, kindles the digestive fire, it is sharp, acrid, fluid. It acts as a sedative and laxative. Salty taste weakens Vata, relieves stiffness, spasms, softens various accumulations in the body and neutralizes all other tastes. Promotes salivation, liquefies Kapha, cleanses blood vessels, softens the work of the body's organs, gives taste to food. It is heavy, oily and hot.

However, if you use it for a long time or in excess salty taste excites Pitta, causes stagnation of blood, thirst, lethargy up to fainting, burning sensation, destruction and wasting of muscles. It aggravates the course of infectious skin diseases, causes symptoms of poisoning, contributes to the opening of tumors, tooth loss, reduces male sexual power, impedes the functioning of the senses, causes wrinkles on the skin, graying and hair loss. Salty taste contributes to the development of diseases accompanied by bleeding or hyperacidity, as well as inflammatory skin diseases, gout and other diseases, mainly related to Pitta.

In small doses, the salty taste improves digestion and increases appetite, in moderate doses it acts as a laxative or purgative, and in large doses it acts as an emetic. It has a softening effect on body tissues, supports their growth, has a soft sedative effect and promotes water retention.

The salty taste is actually not a vegetable, but a mineral taste, so that it is very rare in plants as the main taste. Typical salts include Epsom salts, rock salt, caragen, sea salt, seaweed and fucus. The salty taste of herbs can be enhanced by adding salt to herbal preparations.

IV. Spicy

“The pungent taste cleanses the mouth, kindles the digestive fire, irritates the nasal mucosa, induces tears, and brightens the senses. Helps to cure painful conditions accompanied by intestinal atony, obesity, dropsy of the abdomen and removes excess fluid from the body. Helps to remove oily and sticky waste products, as well as sweat. It gives taste to food, stops itching, helps to dissolve skin growths, destroys worms, has an antiseptic effect, eliminates clots and blood stasis, removes blockages, opens blood vessels, weakens Kapha. It is light, hot and dry.

However, if used in in large numbers or separately from others, the pungent taste weakens male power due to its effect after digestion. Pungent taste and its hot properties cause fatigue, exhaustion, apathy, hallucinations. The pungent taste can cause exhaustion, dizziness, fainting and loss of consciousness. It burns the throat and makes you thirsty. Due to the predominance of the elements of fire and air, a sharp taste can cause a burning sensation, trembling in the limbs, as well as sharp and stabbing pains throughout the body.

Pungent taste has a stimulating effect, promotes digestion, increases appetite and perspiration, has an expectorant and anthelmintic effect. It improves blood circulation and usually activates all the functions of the body, reducing the amount of all foreign accumulations in the body.

The pungent taste comes mainly from various essential oils. It is more common than the sweet taste but is not found in abundance. Yet many healing herbs belong to this category; they are very useful and are often used as spices and condiments. Pungent taste also includes pungent, spicy and savory tastes.

Typical spicy herbs include asafoetida, basil, valerian, clove, mustard, angelica, oregano, zantoxylum, ginger, camphor, cardamom, coriander, cinnamon, red pepper, cumin, bay leaf, onion, myrica, green mint, peppermint, rosemary , sassafras, horseradish, thyme, black pepper, garlic, sage officinalis, eucalyptus and ephedra.

V. Gorky

“The bitter taste, although not pleasant, restores the sense of taste. It eliminates toxins, has a bactericidal effect, destroys worms. Relieves fainting, burning sensation, itching, inflammatory skin conditions and thirst. The bitter taste gives elasticity to the skin and muscles. It has an anti-febrile, antipyretic effect, kindles the digestive fire, promotes the digestion of toxins, cleanses breast milk, removes fat and toxins accumulating in adipose tissue, bone marrow, lymph, sweat, urine, excrement, toxins such as Pitta and Kapha. It is dry, cold and light.

However, if it is used in its pure form or in excessive amount, then, due to its dryness, sharpness and purity, it causes the depletion of all the tissues-elements of the body. The bitter taste makes the vessels rough, debilitates, causes exhaustion, fatigue, hallucinations, dizziness, dry mouth and other painful conditions of Vata.

Bitter taste reduces fever, serves as an anti-inflammatory, antibacterial, detoxifying agent. It has a cleansing effect on the blood and on all tissues in general, helps to reduce tumors. It has a reducing, debilitating and calming effect on the body, although in small amounts it has a stimulating effect, especially on digestion.

Bitter taste is very common in herbs and plants. It is generated by various bitter components, such as the alkaloid berberine, for example. The bitter taste can be simple, as in gentian, aromatic (secondary taste is pungent) as in wormwood, or astringent (secondary taste is astringent) as in golden seal.

Typical bitter plants include aloe, barberry, gentian, golden seal, carbenia, iris, dandelion, tansy, rhubarb, rue, tabebuia, poplar, yarrow, cinchona, chrysanthemum, chaparrel, curly sorrel, and echinacea.

VI. Astringent

“Astringent taste has a calming effect, stops diarrhea, promotes healing of joints, closing and healing of boils and wounds. It is dry, tightening, giving strength. Weakens Kapha, Pitta and stops bleeding. Astringent taste promotes the absorption of fluids in the tissues. It is dry, cool and light.

However, if it is used in excess or separately from others, astringent taste causes dry mouth, heart pain, constipation, weakens the voice, clogs blood vessels, weakens vitality causes darkening of the skin and premature aging. It leads to the retention of gases, urine and feces, causes exhaustion, fatigue, thirst and stiffness. Due to its harshness, dryness and clarity, it causes Vata disorders such as paralysis, spasms and convulsions.

The astringent taste stops bleeding, perspiration and diarrhea, as it promotes the absorption of fluids and prevents their excretion. It has an anti-inflammatory, healing effect (closes wounds and accelerates their healing by connecting cell membranes), contracts muscles and helps to lift protruding organs.

An astringent taste is very common in herbs, but has no wide therapeutic value, since the astringent action is used mainly in symptomatic treatment. Astringent properties are mainly due to the presence of various tannins.

Typical astringent plants include witch hazel, geranium, pomegranate, oak bark, mullein, water lily, raspberry leaves, psyllium, lotus seed, sumac, and bearberry.

mixed tastes

Plants rarely have one taste, although usually one of the tastes predominates.

Sometimes sweet and spicy flavors are combined, as in ginger, cinnamon, onion, and fennel. Such herbs are especially good for Vata.

The sweet taste is often combined with astringents, as, for example, in elm, water lily, lotus and comfrey. These herbs are especially good for Pitta but can be difficult to digest.

Some herbs contain three or more flavors. To determine the effect of such herbs, their thermal effect and the effect after digestion are important. Herbs with multiple flavors often have strong effects or a wide range influences, such as garlic.

Tastes and food

Like herbs, food also has therapeutic properties corresponding to those tastes and elements that prevail in it. In Ayurveda, along with the use of certain herbs, special diet. Usually the patient is advised to follow a diet that reduces the prevailing dosha. However, some products are prescribed in therapeutic purposes, like herbs, or in combination with herbs. These include milk, honey, ghee butter, raisins, dates and almonds. In Ayurveda, herbal medicine and diet therapy are an inseparable whole, and treatment cannot be truly effective if one or the other aspect is ignored. Food provides basic nourishment to the body, while herbs act deeply on the tissues and organs, nourishing the subtle levels.

Tastes and emotions

Emotions also have a certain taste or taste and affect the body in accordance with these qualities. Bitter emotions like sadness and astringents like fear excite Vata. Sour emotions, such as envy, and sharp emotions, such as anger, excite Pitta. Sweet emotions like desire and salty ones like greed excite Kapha.

Emotions can have the same effect on the body as malnutrition, drug abuse, alcohol or various infections. Mental factors may prevail over physiological ones. For this reason, Ayurveda also includes a psychoenergetic aspect. The holistic teaching of body and mind in Ayurveda allows us to use herbs to counteract negative states of mind and emotional problems.

The doctrine of taste (rasa) and its energy covers herbs, writing and perception. Like other concepts of Ayurveda, taste matters at all levels of manifestation, both internal and external.

sweet taste- the taste of pleasure. It makes us feel calm and content. It is one of the most important tools for healing weakness in Ayurveda. Sweet taste nourishes and strengthens, promotes the growth of all tissues, it is good for growing children, the elderly, debilitated or injured. It increases ojas and prolongs life, is good for hair, skin and appearance, for the treatment of broken bones, and is good for the body.

• Elements: Earth + Water
• Property: cooling
• Doshas: reduces Vata, reduces Pitta, increases Kapha
• Products: fruits with natural sugar such as peaches, sweet plums, grapes, melons and oranges; vegetables such as sweet potato, carrots and beets; milk, butter and whole grains such as rice and wheat bread; herbs and spices such as basil, licorice root, red cloves, peppermint, dill. Ayurveda recommends avoiding processed foods with a high concentration of sweets, such as candy and sugar, which contain additives, food colorings and preservatives.
• Warning: in excess, the sweet taste contributes to Kapha imbalance and contributes to disorders such as heaviness, laziness and dullness, colds, obesity, excessive sleep, loss of appetite, cough, diabetes, and abnormal muscle growth.

The sweet taste is of the same nature as the human body, the tissues of which have a sweet taste, and therefore promotes the growth of all tissues of the body and Ojassy helps to achieve longevity, it has a calming effect on the five senses and the mind, gives strength and a good complexion. Sweet taste weakens Pitta, Vata and poisons. It reduces thirst and burning sensation, promotes health, hair and skin growth, and has a beneficial effect on the voice and energy of a person. The sweet taste is nutritious, revitalizing, gratifying, and strengthens the body and increases its weight. Eliminates weakness and exhaustion, helps to overcome the disease. It has a refreshing effect on the nasal and oral cavities, throat, lips and tongue, relieves seizures and fainting. A favorite taste of insects, especially bees and ants, this taste is moist, cool and heavy. However, if it is used in excess, the sweet taste causes obesity, lethargy, laziness, drowsiness, a feeling of heaviness, loss of appetite, weakened digestion, disrupts the normal development of the muscles of the throat and mouth, makes it difficult to breathe and urinate, causes coughing, inhibits intestinal activity, and promotes fever. caused by cold causes bloating, excessive salivation, loss of sensation and voice, goiter, swelling of the lymph nodes, legs and neck, various deposits in the bladder and blood vessels, mucous formations in the throat and eyes, and other painful conditions due to Kapha . Charak Samhita XVI. 43

From the point of view of Western herbal medicine, the sweet taste is nutritious, tonic and rejuvenating. It increases the secretion of semen, milk, strengthens the nervous tissue, promotes tissue regeneration both internally and externally. It has a softening, moisturizing and soothing effect on the skin.

Sweet taste is found in plants containing sugars, starches or mucus. Sweet also includes insipid, starchy, and pleasant tastes. It is often accompanied by less pleasant secondary flavors. It is relatively rare in plants. Typical sweet plants include marshmallow, raisins, elm, comfrey root, sesame, kupena, almond, fern, venus hair,