In the overview of the Six Tastes below, "-" after a doshic initial refers to a balancing (or decreasing) effect on that particular dosha, while "+" refers to an aggravating (or increasing) effect.
SWEET (V- P- K+)
Sweet taste results from the combination of Water and Earth and is heavy, moist and cooling by nature. In the West, sugary foods are most commonly associated with this taste. Sweet taste is also found in milk and milk products (like butter, ghee and cream), most grains (especially wheat, rice and barley), many legumes (like beans and lentils), sweet fruits (such as bananas and mangos) and certain cooked vegetables (such as carrots, sweet potatoes and beets).
 |
| Foods For Infertility |
Sweet taste naturally increases bulk, moisture and weight in the body. For this reason, it is excellent for building the body's seven vital tissues (called dhatus) of plasma, blood, fat, muscles, bones, marrow and reproductive fluids. Sweet taste also increases saliva, soothes mucous membranes and burning sensations, relieves thirst and has beneficial effects on the skin, hair and voice.
SOUR (V- P+ K+)
Sour taste is composed of Earth and Fire and is hot, light and moist by nature. It is commonly found in citrus fruits (such as lemon and limes), sour milk products (like yogurt, cheese and sour cream) and fermented substances (including wine, vinegar, pickles, sauerkraut and soy sauce). Used in moderation, Sour taste stimulates digestion, helps circulation and elimination, energizes the body, strengthens the heart, relieves thirst, maintains acidity, sharpens the senses and helps extract minerals such as iron from food. It also nourishes all the vital tissues (dhatus) except the reproductive tissues (the exception being yogurt, which nourishes all the tissues).
SALTY (V- P+ K+)
Salty taste is composed of Fire and Water and is hot, heavy and moist by nature. It is found in any salt (such as sea salt and rock salt), sea vegetables (like seaweed and kelp) and foods to which large amounts of salt are added (like nuts, chips and pickles). Due to its drying quality in the mouth, it may seem counter-intuitive to think of Salty taste as moistening. The element of Water in its composition, however, relates to its water retaining quality. Salty taste falls somewhere between Sweet and Sour tastes with regard to its heavy and moist qualities. While Sweet taste stimulates the greatest water retention and weight gain in the body, Salty taste will have similar effects when used in excess by any of the doshas.
In moderation, Salty taste improves the flavor of food, improves digestion, lubricates tissues, liquefies mucus, maintains mineral balance, aids in the elimination of wastes and calms the nerves. Due to its tendency to attract water, it also improves the radiance of the skin and promotes overall growth in the body.
PUNGENT (V+ P+ K-)
Pungent taste derives from the elements of Fire and Air and is hot, dry and light. It is the hottest of all the Six Tastes and is found in certain vegetables (such as chili peppers, garlic and onions) and in spices (like black pepper, ginger and cayenne). IN small mounts, Pungent taste stimulates digestion, clears the sinuses, promotes sweating and detoxification, dispels gas, aids circulation, improves metabolism and relieves muscle pain.
BITTER (V+ P- K-)
Bitter taste is composed of Air and Ether and is light, cooling and dry by nature. It is found in green leafy vegetables (such as spinach, kale and green cabbage), other vegetables (including zucchini and eggplant), herbs and spices (like turmeric, fenugreek and dandelion root), coffee, tea and certain fruits (such as grapefruits, olives and bitter melon). While Bitter taste is often not appealing alone, it stimulates the appetite and helps bring out the flavour of the other tastes.
Bitter taste is a powerful detoxifying agent and has antibiotic, anti-parasitic and antiseptic qualities. It is also helpful in reducing weight, water retention, skin rashes, fever, burning sensations and nausea.
ASTRINGENT (V+ P- K-)
Astringent taste results from the combination of Air and Earth and is dry, cooling and heavy by nature. It is the least common of all the Six Tastes and can be found in legumes (such as beans and lentils), fruits (including cranberries, pomegranates, pears and dried fruit), vegetables (such as, broccoli, cauliflower, artichoke, asparagus and turnip), grains (such as rye, buckwheat and quinoa), spices and herbs (including turmeric and marjoram), coffee and tea. Astringent taste is not as cold as Bitter taste but has a greater cooling effect on the body than Sweet taste.
An Astringent taste is classified more in relation to its effect on the tongue than its actual taste. It creates a puckering sensation in the mouth (such as cranberries) or a dry, chalky feeling (such as many beans). Foods like broccoli or cauliflower have a mildly Astringent taste that is less detectable. Dry foods such as crackers and chips, most raw vegetables and the skins of fruits also have Astringent qualities.
Here are some suggested spice mixes to help balance each of the three doshas. Mix the dry spices well and store them in clean airtight jars. To use, saute spices in a little ghee or olive oil and pour over cooked dishes. Or add to dishes such as dhals and soups as they are simmering.
 |
| Foods For Infertility |
- Vata-balancing Six Taste Spice Mix: 3 parts fennel, 1 part turmeric, 1 part cumin, 1 part dried ginger, 1 part black pepper, 1 part cardamom, 1 part salt, 1 part turbinado sugar, 1 part fenugreek, 1 part dried mango powder (all powdered)
- Pitta-balancing Six Taste Spice MIX: 6 parts fennel, 2 parts coriander, 2 parts cumin, 1 part turmeric, 1 part salt, 1 part turbinado sugar, 1 part dried mango powder (all powdered)
- Kapha-balancing Six Taste Spice Mix: 2 parts dried ginger, 2 parts black pepper, 2 parts turmeric, 1 part coriander, 1 part cumin, 1 part sweet paprika, 1 part salt, 1 part turbinado sugar, 1 part dried mango powder (all powdered)
