Taste

Ayurveda for a healthy life ! – 10/2023

Features : Taste is the quality of a substance which is appreciated by the tongue, the sense organ of taste.

Taste is an important and specific property of food. A person is ready to visit a hotel which is at a distance from his house, merely to enjoy the taste of food.

Though taste is of various types, Charakacharya describes six important types of taste namely –

A. Sweet

B. Sour

C. Salty

D. Pungent

E. Bitter

F. Astringent

According to Charakacharya, ‘नित्यं सर्व रसाभ्यासः’, that is one’s diet should always include food items with all the six types of taste. Yet one should eat sweet food items in a greater quantity because usually, sweet food items provide energy which is required for physical activity. In addition, sweet food items nourish all the tissues and organs of the body. Some food items such as sugar have only one taste, i.e., sweetness. Food items which we generally eat do not have only one taste. Usually a single food item has several types of taste, e.g., amalaki is sour and garlic is pungent, yet amalaki has all the other types of taste, except salty taste whereas garlic has all the other types of taste except sour taste. Fruits such as orange and apple have a sweet, as well as a sour taste.

The taste of a food item depends on its composition. In general, sweet food items have more of sugars such as fructose and glucose, sour fruits have more of acids such as citric acid, while salty food items such as sea fish have more of salt.

1. Action of various types of taste and the harmful effects of consuming them in excess

1A. Sweet taste

1A 1. functions of sweet taste

A. In general, sweet food items supply calories and strength

B. They promote growth and development of all the tissues

C. They have a soothing action on all the tissues and organs of the body including the mind

D. They promote the complexion of the skin

E. They promote the growth of hair

F. They promote healing of fractures

G. They act as a tonic for the larynx, throat, heart and all the tissues and organs of the body

H. Sweet food items nourish the foetus

I. They increase the secretion of breast milk

J. They are useful in fainting

K. Sweet taste subdues Vata and Pitta doshas and increases the Kapha dosha

1A 2. Side-effects of eating sweet food items in excess

Sweet food items when eaten in excess, give rise to

A. Laziness

B. A feeling of heaviness of the body

C. Excessive sleep

D. Increase in weight and obesity, if eaten over a long period

E. Loss of appetite F. Tastelessness

G. Distension of the abdomen H. Vomiting

I. Cold, cough, fever, hoarseness of voice and breathlessness

J. Sweetish taste to the mouth

K. Metabolic disorders associated with urinary problems, e.g., diabetes, etc.

L. Increase in nodules around the neck

M. Drowsiness N. Diseases of the eyes

O. Weak digestive power, if eaten over a long period of time.

P. Risk of suffering from cancer

Q. Complications such as high blood pressure and an increased risk of heart attack

1B. Sour taste

1B 1. Functions of sour taste

A. It gives a feeling of satiety and has a soothing effect on the mind

B. It serves as a tonic for the heart

C. It promotes the digestive power

D. It stimulates the secretion of saliva and digestive juices

E. It serves as a tonic for the blood

F. It improves appetite and hunger

G. It exerts a cleansing action on the mouth

H. It subdues the Vata dosha

I. Though sour food items are cold to touch, they are hot in action, i.e., they stimulate the enzymes after absorption of food and thus, generate heat in the body.

1B 2. Side-effects of eating sour food items in excess

A. Laxity of the body B. Swelling

C. Appearance of rash on the skin D. Fever

E. A burning sensation all over the body, particularly in the throat, muscles and the region of the heart.

F. Bleeding tendency G. Skin diseases

H. Harmful for the semen

I. Increases acidity and predisposes a person to develop ulcers in the stomach.

J. The acids in sour food items dissolve the calcium of the enamel of teeth, i.e., the white coating of teeth, making them sensitive to hot, cold or sour food items.

K. The calcium in the bones gets dissolved, giving rise to pain in the bones and joints.

1C. Salty taste

1C 1. Functions of salty taste

A. It enhances the taste of food B. It improves appetite

C. It increases the moisture content of the body and causes retention of water in the body

D. It increases the secretion of all the digestive juices

E. It keeps the various passages and channels of the body moist

F. It removes obstruction in the various passages & channels of the body

G. In the absence of salty taste, food is not palatable even if all the other tastes may be present

1C 2. Side-effects of excessive salt intake

A. Excessive thirst B. Swelling of the body

C. High blood pressure D. Premature greying of hair

E. Early baldness F. Bleeding tendency

G. Wrinkling of the skin H. Loosening of teeth

I. Skin diseases J. Fainting

K. Diseases of the joints L. Reduction in strength

M. Weakness and laxity of the muscles

1D. Pungent taste

1D 1. Functions of pungent taste

A. It is useful in fainting

B. It promotes hunger and the digestive power

C. It subdues the Kapha dosha

D. It decreases the moisture content of the body

E. It is useful in skin diseases

F. It is useful in metabolic disorders, associated with urinary problems

G. It causes a burning sensation of the tongue and increases the secretions of the mouth, nose, eyes and stomach, e.g., chillies

H. When taken in a small quantity, it stimulates the tissue enzymes

1D 2. Side-effects of eating pungent food items in excess

A. Burning sensation of the body B. Thirst

C. Harmful for the semen D. Weakness

E. Trembling of the body F. Back pain

G. Increase in bleeding H. Irritability and anger

I. Decrease in tissue strength J. Infertility

K. Irritation of various cells L. Giddiness

1E. Bitter taste

1E 1. Functions of bitter taste

Food items with a bitter taste are usually unpleasant and are disliked by most people.

A. They subdue Pitta and Kapha doshas in breast milk

B. They decrease appetite

C. They subdue diabetes and metabolic disorders associated with abnormalities in urine

D. They promote digestive power

E. They subdue Kapha and Pitta doshas

F. They subdue burning sensation, thirst and fever

G. They are useful in fainting

H. They are useful in diseases of the throat

I. They exert a cleansing action on the mouth and throat

1E 2. Side-effects of consuming bitter food items in excess

A. Dryness of the mouth

B. Dryness of the skin

C. Weakness

D. Giddiness and irrelevant talk

E. Drowsiness

F. Fainting

G. Harmful for the semen

H. Weakness of the nervous tissue

I. Loss of weight

1F. Astringent taste

1F 1. Functions of astringent taste

Food items with an astringent taste such as kapittha (Wood apple) and tender betel nut, cause heaviness of the tongue and a feeling of obstruction in the throat.

A. They decrease bleeding and various secretions of the body

B. They help in the healing of wounds.

C. They are useful in metabolic disorders associated with abnormalities of urine. They decrease the quantity of urine.

D. They subdue the Pitta dosha

E. They are useful in obesity

F. They stop diarrhoea

G. They decrease sweating

H. They are used as tooth powder

I. They serve as a tonic for the gums

1F 2. Side-effects of excessive intake of food with an astringent taste

A. constipation B. Abdominal pain and distension

C. Pain in the heart and decrease in strength of the heart

D. Thirst E. Weakness

F. Dryness of the mouth

G. Hoarseness of voice

H. Drowsiness I. Paralysis of the face

J. Hemiplegia K. Loss of weight

L. Obstruction of various channels and passages of the body such as blood vessels, leading to heart attack, paralysis, etc.

Food items dominant in sweet, sour and salty taste increase the amount of stools, urine and flatus and also help in their expulsion. On the other hand, pungent, bitter and astringent food items, lead to decrease in the quantity of stools and urine, resulting in constipation and retention of urine and flatus.