1. SHADRASA (AYURVEDA AND SIX TASTES)
According to Ayurveda these are six tastes MADHUR(SWEET), SOUR(AMLA), SALTY(LAVAN),
ASTRINGENT(KASAYA),BITTER(KATU) AND SHARP (TIKSHAN). In Ayurveda taste is called rasa.
First of all our tongue recognize the taste immediately. Taste is made from the same five
elements that comprise the doshas — ether, air, fire, water and earth — and a rasa may be
sweet, sour, salty,sharp, bitter and astringent. Rasa have a direct influence on vata, pitta and
kapha. Every taste has a long-term effect on our metabolism after digestion is complete. Each
taste has a direct energetic effect on digestion, creating either a heating or a cooling sensation.
This action on the digestive system, called virya, may be felt immediately after tasting a food, or
some time later. For example, a sweet mango has a heating virya and tends to enhance
digestive function.
Sweet :The sweet taste consists of water and earth and corresponds mostly with kapha
qualities. Sweet is heavy and cool. The sweet taste is highly nourishing.It nourishes our blood
plasma and our tissue and ensures that we come into contact with our body.Sweet food
enhances fertility, but too much sweet food makes the body limp. Examples of sweet foods are
cereals, dates and pumpkins.
Sour: The sour taste consists of water and fire. It is a taste that needs to be dosed carefully. If
you use it in the wrong dose, it quickly leads to conflicts. For instance, an excess of the sour
taste can result in aggression and infections in the body. The sour taste wakes people up and
ensures that their thoughts and emotions become clear. It stimulates and boosts digestion. Too
much sour food can also make the blood sick and fertility weak. Examples of sour foods are
lemon, tamarind, wine etc.
Salty: The salty taste consists of earth and fire, and is only found in minerals. The salty taste
provides solidity and structure to people. It also adds taste: everything tastes better with a
pinch of salt, and it will also digest more easily. However, too much salt makes the blood and
the skin ill. Examples of salty foods are sea salt, Himalayan salt, rock salt.
Pungent:The pungent taste consists of fire and air. Pungent food stimulates our digestion,
boosts food uptake and makes sure our waste products are burnt. Pungent food ensures that
we can think quickly and clearly and understand complicated matters more easily. Too much
pungent food, on the other hand, makes us overly critical and stimulates haemorrhages and
infections. Examples of pungent foods are spices, such as pepper and ginger.
Bitter: The bitter taste consists of air and ether. It is a dehydrating taste. That is why the use of
bitter foods increases strength and is very good for people with too much kapha.Bitter food is
also highly purifying, because, thanks to its cool qualities, it is a very good means to remove hot
waste products from the body. Bitter foods also ensure mental purification, it sobers people up
and frees them from their passions and sultry emotions. Too much bitter food can make people
bitter. Examples of bitter foods are raw green vegetables and green tea.
Astringent :The astringent taste consists of air and earth. It has a very favourable effect on
people who suffer an increase of kapha, which can result in weakness and limpness. Astringent
food is a perfect means to repair this kind of problem. Just like bitter food, astringent food will
mentally purify and strengthen you.And precisely because of these astringent qualities,
astringent food is also often used with wound.Examples of astringent foods are curcuma and
green vegetables.

2. When your doshas are out of balance, these six tastes can help you repair this imbalance. If you
are healthy, Ayurveda advises you to include each of these six tastes in your diet but in
moderate.These six tastes will bring you into contact with the five elements and, in turn, these
elements are the components of your body and your entire nature.
PLEASE CONSULT WITH YOUR DOCTOR/HEALTH PROVIDER BEFORE TAKING IT.
Dr.N.K.Dutta is Surrey BC based Ayurvedic Practitioner having more than 30 years of experience
in Ayurvedic Herbal Medicines.