The Six Tastes | Chopra Center

Long before the U.S. Food and Drug Administration provided us with recommended daily allowances for fats, carbohydrates, and proteins, we listened to our taste buds to determine which substances were edible and how much of them to consume. Ayurveda teaches that all six tastes should be eaten at every meal for us to feel satisfied and to ensure that all major food groups and nutrients are represented.

Taste	Food Sources	Basis of Taste	Effect on Mind-Body Physiology
Sweet	Grains, pasta, rice, bread, starchy vegetables, dairy, meat, chicken, fish, sugar, honey, molasses	Carbohydrates, protein, fat	Soothing effect on the body. Brings about satisfaction and also builds body mass. Balances Vata and Pitta doshas Excessive intake can aggravate Kapha dosha
Sour	Citrus fruits, berries, tomatoes, pickled foods, salad dressing, alcohol	Organic acids: ascorbic acid, citric acid, acetic acid	Stimulates the appetite and aids digestion (but can be irritating to those suffering from heartburn) Balances Vata Excessive intake aggravates Pitta and Kapha
Salty	Table salt, soy sauce, salted meats, fish	Mineral salts	Enhances the appetite and makes other tastes more delicious Balances Vata Too much salt increases Kapha and Pitta elements
Pungent	Peppers, chilies, onions, garlic, cayenne, black pepper, cloves, ginger, mustard, salsa	Essential oils	Promotes sweating and clears the sinus passages Balances Kapha dosha Excessive intake irritates Vata and Pitta doshas
Bitter	Green leafy vegetables, green and yellow vegetables, kale, celery, broccoli, sprouts, beets	Alkaloids or glycosides	Detoxifying to the system Balances Kapha and Pitta Excess intake increases Vata and may cause some gas or indigestion
Astringent	Lentils, dried beans, green apples, grape skins, cauliflower, pomegranates, tea.	Tannins	Balances Kapha and Pitta Excess intake increases Vata

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