{"id":4736,"date":"2020-08-18T22:13:32","date_gmt":"2020-08-19T02:13:32","guid":{"rendered":"https:\/\/www.goodgutayurveda.com\/?p=4736"},"modified":"2023-03-01T16:56:44","modified_gmt":"2023-03-01T21:56:44","slug":"ayurveda-six-tastes-rasas","status":"publish","type":"post","link":"https:\/\/www.goodgutayurveda.com\/ayurveda-six-tastes-rasas\/","title":{"rendered":"Ayurveda\u2019s Six Tastes (Rasas): Ingredient Reference Charts"},"content":{"rendered":"\n

According to ancient knowledge from India known as Ayurveda, all foods can be classified according to six tastes. These are sweet, sour, salty, bitter, pungent, and astringent.<\/p>\n\n\n\n

In this system of Ayurveda, the tastes, also known as rasas<\/em>, are understood to have a profound influence on our bodies and minds. <\/p>\n\n\n\n

In fact, the concept of rasa goes beyond simply the flavor of foods, to encompass the entire vital process by which we choose, ingest, digest, and excrete our food. <\/p>\n\n\n\n

Maya Tiwari, a teacher of Ayurveda and an early mentor of mine via \u201cA Life of Balance,\u201d describes rasa (taste) as a kind of intelligence that we can learn. <\/p>\n\n\n\n

Rasa is not \u201cthe irresponsible throwing together of foods that appeal simply to the sense of sight and taste irrespective of ingestion and digestion,\u201d according to Tiwari.  <\/p>\n\n\n\n

Rather, \u201cThe delicious taste that ensues from foods knowledgeably and cleanly prepared is only one of the many graces of rasa.\u201d<\/p>\n\n\n\n

Ayurveda supports a greater awareness of nature and the universe, and promotes eating in accordance with the seasons. <\/p>\n\n\n\n

The knowledge of rasa invites us to add more awareness to our daily cooking. In turn, we can experience the joy of balanced living.<\/p>\n\n\n\n

I cook according to the six tastes every day, and so can you!<\/strong><\/h2>\n\n\n\n

In my personal experience, cooking according to the six tastes has been a profoundly rewarding lifelong pursuit. <\/p>\n\n\n\n

It is clear that when you succeed in including all six flavors in your meal, your meal is transformed. <\/p>\n\n\n\n

A balanced and complete flavor profile will elevate your meal from average to astounding\u2014and beyond\u2014to utter bliss. <\/p>\n\n\n\n

I call this the bliss effect, and I write about it in \u201cThe Six Secrets to Flavor That Make Eating Blissful<\/a><\/strong>.\u201d <\/p>\n\n\n\n

You can also check my guide and learn the<\/strong> seven steps<\/strong><\/a> I follow every day to create incredible, balanced flavor in my dishes. <\/p>\n\n\n\n

\"cooking<\/figure>\n\n\n\n

The reference charts below will help you plan your meals, and prepare blissful food. <\/p>\n\n\n\n

If you need recipes and inspiration, visit my vegetarian food blog Buttered Veg<\/a><\/strong>. All the recipes over there include the six tastes.<\/p>\n\n\n\n

In fact, cooking with these recipes may be the fastest way to experience bliss from your food. <\/p>\n\n\n\n

By the way, I am not talking about the temporary bliss that comes from indulging in a Rocky Road Ice Cream Sundae. <\/p>\n\n\n\n

I am talking about real, healthy, vegetarian food! Satisfying in every way.<\/p>\n\n\n\n

How to read the six tastes reference charts<\/strong><\/h2>\n\n\n\n

Below, you will find a complete reference resource for all the foods, spices, and teas you can imagine cooking with, classified according to the six tastes.<\/p>\n\n\n\n

These charts categorize foods according to their tastes, as well as their basic energies of heating or cooling. <\/p>\n\n\n\n

Most foods are comprised of two main tastes, but sometimes it’s more than two, and sometimes it\u2019s just one.<\/strong><\/h3>\n\n\n\n

If an ingredient has only one of the two tastes listed in the heading, it will be indicated in parentheses. It will also be indicated in parentheses if the food has more than the two tastes listed in the header. <\/p>\n\n\n\n

For a quick tip to use this reference, just hit command \u201cF\u201d (on a Mac) or control \u201cF\u201d (on Windows), which will pop up a search window. Then you can search for the ingredient you are curious about. <\/p>\n\n\n\n

You can also read through the charts in their entirety, and familiarize yourself with the flavors of the foods. You may be surprised by what you learn. <\/p>\n\n\n\n

While you are reviewing it, think about which flavors you eat the most of, and which flavors you feel you should have more of? <\/p>\n\n\n\n

If you would like to learn about the medicinal effects of the six tastes, VISIT THIS POST<\/a>. <\/h3>\n\n\n\n

There are plenty of insights here, so go ahead and check it out! <\/p>\n\n\n\n

\n\n\n\n

AYURVEDA’S SIX TASTES INGREDIENT REFERENCE CHARTS<\/strong><\/h2>\n\n\n\n

VEGETABLES<\/h2>\n\n\n\n\n\t\n\t\n\t\n\t\n\t\n\t
Sweet\/Astringent; Cooling<\/td><\/td><\/td>\n<\/tr>\n
Asparagus
\nBroccoli
\nCabbage (pungent)
\nCauliflower (astringent)
\nCelery (astringent)
\nCucumbers
\nGourd squash
\nGreen beans<\/td>		Jerusalem artichokes (astringent, bitter)
\nLettuce (astringent)
\nOkra
\nParsnip
\nPeas (pungent)
\nPotatoes, white (salty)
\nSpinach (astringent, pungent)<\/td>		Sprouts (astringent, pungent)
\nSweet potatoes
\nTaro potatoes (salty)
\nWinter squash: acorn, buttercup, butternut, spaghetti
\nZucchini (bitter)<\/td>\n<\/tr>\n
Bitter\/Astringent; Cooling<\/td><\/td><\/td>\n<\/tr>\n
Arugula (bitter, pungent)
\nCollards (bitter)
\nDandelion Greens<\/td>		Endive (bitter)
\nKale (bitter)<\/td>		Kerala (bitter)
\nSprouts (astringent)
\n<\/td>\n<\/tr>\n
Sweet\/Pungent; Heating<\/td><\/td><\/td>\n<\/tr>\n
Artichoke (sweet, astringent)
\nBeets
\nBeet greens
\nBell peppers (pungent)
\nBurdock root (astringent, bitter)
\nCarrots
\nCorn, fresh (sweet, astringent)<\/td>		Daikon (pungent)
\nEggplant (astringent, bitter)
\nGarlic (pungent)
\nHorseradish (pungent)
\nLandcress (pungent)
\nLeeks
\nMushrooms (sweet, astringent)
\nOlives, black
\nOnions
\nParsley (pungent)<\/td>		Peppers (pungent)
\nPlantain (sweet, astringent)
\nRadish (pungent)
\nTomatoes (sour)
\nTurnips (pungent, astringent)
\nTurnip greens (pungent, astringent)
\nWatercress<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n

FRUITS<\/h2>\n\n\n\n\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t
Sweet\/Astringent; Cooling<\/td><\/td><\/td>\n<\/tr>\n
Apples
\nAvocado
\nBerries
\nCoconut (sweet)<\/td>		Dates (sweet)
\nFigs, ripe
\nGrapes, purple
\nMelon (sweet)<\/td>		Pears
\nPrunes (sweet)
\nRaisins
\nWatermelon<\/td>\n<\/tr>\n
Sour; Cooling<\/td><\/td><\/td>\n<\/tr>\n
Limes (bitter)
\nMango, green<\/td>		Pomegranate (sweet, astringent)
\nQuince (sour, sweet)<\/td>		Strawberries (sour, sweet)
\nTamarind<\/td>\n<\/tr>\n
Sweet\/Sour; Heating<\/td><\/td><\/td>\n<\/tr>\n
Cantaloupe (sweet)
\nGrapes, green
\nLemons (sour)<\/td>		Oranges
\nPapaya<\/td>		Pineapple
\nSoursop<\/td>\n<\/tr>\n
Sweet\/Astringent; Heating<\/td><\/td><\/td>\n<\/tr>\n
Apricots
\nBananas (sweet, sour)
\nCherries (sweet, sour)<\/td>		Cranberries (sour)
\nMango, ripe (sweet)
\nPeaches<\/td>		Persimmon
\nPlums
\nRhubarb<\/td>\n<\/tr>\n
Sweet\/Sour; Cooling<\/td><\/td><\/td>\n<\/tr>\n
Rhubarb<\/td>Strawberries<\/td><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n

GRAINS<\/h2>\n\n\n\n\n\t\n\t\n\t\n\t\n\t\n\t
Sweet\/Astringent; Cooling<\/td><\/td><\/td>\n<\/tr>\n
Barley
\nBasmati rice (sweet)<\/td>		Cereals (sweet)
\nWheat (sweet)<\/td>		Wheat bran (sweet)
\nWhite rice (sweet)<\/td>\n<\/tr>\n
Sweet\/Astringent; Heating<\/td><\/td><\/td>\n<\/tr>\n
Brown rice (sweet)
\nBuckwheat
\nCornmeal (sweet; dry)<\/td>		Corn (sweet; dry)
\nMillet (sweet; dry)
\nOat bran (sweet; dry)<\/td>		Oats (sweet; dry)
\nRye
\nTriticale<\/td>\n<\/tr>\n
Pungent\/Sweet; Heating<\/td><\/td><\/td>\n<\/tr>\n
Amaranth<\/td>Quinoa<\/td><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n

BEANS, LEGUMES & PEAS<\/h2>\n\n\n\n\n\t\n\t\n\t\n\t\n\t\n\t
Sweet\/Astringent; Cooling<\/td><\/td><\/td>\n<\/tr>\n
Aduki beans
\nBlack beans
\nBlack-eyed peas
\nChickpeas<\/td>		Lima beans
\nMung beans
\nPinto beans
\nSoybeans<\/td>		Split peas
\nTofu
\nWhite beans<\/td>\n<\/tr>\n
Sweet\/Astringent; Heating<\/td><\/td><\/td>\n<\/tr>\n
Kidney beans
\nLentils, brown and red<\/td>		Navy beans
\nToor dal (sweet)<\/td>		Urad dal<\/td>\n<\/tr>\n
Pungent\/Astringent; Heating<\/td><\/td><\/td>\n<\/tr>\n
Tempeh<\/td><\/td><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n

SPICES, HERBS, CONDIMENTS & SEAWEEDS<\/h2>\n\n\n\n\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t
Pungent; Heating<\/td><\/td><\/td>\n<\/tr>\n
Allspice
\nAjwain
\nAnise
\nAsafetida
\nBasil
\nBay leaf
\nBlack pepper
\nCaraway
\nCayenne
\nCelery Seed<\/td>		Cloves (aromatic)
\nCurry powder (bitter)
\nGinger (sweet)
\nHorseradish
\nMarjoram
\nMustard seeds
\nNutmeg
\nOregano
\nPaprika<\/td>		Parsley
\nPippali
\nRosemary (bitter)
\nSage (bitter, astringent)
\nSavory
\nStar anise
\nTarragon (bitter)
\nThyme
\nTurmeric (bitter)<\/td>\n<\/tr>\n
Pungent\/Sweet; Heating<\/td><\/td><\/td>\n<\/tr>\n
Cardamom
\nCinnamon (astringent)
\nFenugreek leaves (bitter)<\/td>		Garam masala (bitter)
\nMace
\nOnion<\/td>		Orange peel (pungent, bitter, aromatic)<\/td>\n<\/tr>\n
Bitter\/Astringent; Heating<\/td><\/td><\/td>\n<\/tr>\n
Fenugreek seed<\/td><\/td><\/td>\n<\/tr>\n
Salty; Heating<\/td><\/td><\/td>\n<\/tr>\n
Black salt<\/td>Mineral salt<\/td>Sea salt<\/td>\n<\/tr>\n
Pungent\/Salty; Heating<\/td><\/td><\/td>\n<\/tr>\n
Most seaweeds<\/td><\/td><\/td>\n<\/tr>\n
Bitter\/Pungent; Cooling<\/td><\/td><\/td>\n<\/tr>\n
Black cumin
\nCoriander
\nCumin<\/td>		Dill leaves and seeds
\nPeppermint (pungent)
\nNeem leaves (bitter)<\/td>		Mint leaves (pungent)
\nSpearmint (pungent)
\nWintergreen (pungent)<\/td>\n<\/tr>\n
Sweet\/Pungent; Cooling<\/td><\/td><\/td>\n<\/tr>\n
Fennel<\/td>Saffron (astringent, bitter)<\/td>Vanilla (pungent, astringent)<\/td>\n<\/tr>\n
Sweet; Cooling<\/td><\/td><\/td>\n<\/tr>\n
Kudzu<\/td>Rose water<\/td><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n

SWEETENERS<\/h2>\n\n\n\n\n\t\n\t\n\t\n\t
Sweet; Cooling<\/td><\/td><\/td>\n<\/tr>\n
Barley malt (astringent)
\nBrown rice syrup
\nBrown sugar, unrefined
\nDates<\/td>		Fructose
\nFruit juice concentrates (astringent)
\nMaple syrup (bitter)<\/td>		Sucanat
\nSugarcane juice
\nWhite sugar<\/td>\n<\/tr>\n
Sweet; Heating<\/td><\/td><\/td>\n<\/tr>\n
Amasake
\nHoney (astringent)<\/td>		Jaggary<\/td>Molasses (pungent)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n

OILS & FATS<\/h2>\n\n\n\n\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t
Sweet; Heating<\/td><\/td><\/td>\n<\/tr>\n
Almond oil
\nApricot oil
\nCorn oil<\/td>		Safflower oil (astringent)
\nSesame oil (bitter, astringent)<\/td>		Vegetable oil, mixed
\nWalnut oil<\/td>\n<\/tr>\n
Sweet; Cooling<\/td><\/td><\/td>\n<\/tr>\n
Avocado oil
\nCanola oil<\/td>		Coconut oil
\nSoy oil<\/td>		Sunflower oil<\/td>\n<\/tr>\n
Pungent; Heating<\/td><\/td><\/td>\n<\/tr>\n
Mustard oil<\/td>Olive oil<\/td><\/td>\n<\/tr>\n
Sweet\/Bitter\/Pungent; Heating<\/td><\/td><\/td>\n<\/tr>\n
Castor oil<\/td><\/td><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n

DAIRY<\/h2>\n\n\n\n\n\t\n\t\n\t\n\t
Sweet; Cooling<\/td><\/td><\/td>\n<\/tr>\n
Butter, unsalted (astringent)
\nCheese, unsalted (sour)<\/td>		Cow\u2019s milk
\nGhee<\/td>		Goat\u2019s milk
\nMother\u2019s milk<\/td>\n<\/tr>\n
Sour\/Astringent; Heating<\/td><\/td><\/td>\n<\/tr>\n
Buttermilk
\nCheese, salted (pungent)<\/td>		Sour cream<\/td>Yogurt<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n

NUTS & SEEDS<\/h2>\n\n\n\n\n\t\n\t\n\t\n\t\n\t\n\t
Sweet\/Astringent; Heating<\/td><\/td><\/td>\n<\/tr>\n
Almonds (sweet)
\nCashews (sweet)
\nFilberts<\/td>		Macadamia (sweet)
\nPeanuts
\nPecans<\/td>		Pine nuts
\nPistachios
\nWalnuts<\/td>\n<\/tr>\n
Pungent\/Sweet; Heating<\/td><\/td><\/td>\n<\/tr>\n
Chia seeds
\nFlax seeds (sweet; astringent)<\/td>		Poppy seeds (astringent)
\nPumpkin seeds (sweet, bitter, astringent)<\/td>		Sesame seeds (sweet)<\/td>\n<\/tr>\n
Sweet\/Astringent; Cooling<\/td><\/td><\/td>\n<\/tr>\n
Psyllium seeds<\/td>Sunflower seeds<\/td><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n

MEATS<\/h2>\n\n\n\n\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t
Sweet; Heating<\/td><\/td><\/td>\n<\/tr>\n
Beef
\nChicken
\nChicken fat
\n<\/td>		Chicken livers
\nDuck
\nFish and shrimp
\n<\/td>		Lamb
\nTurkey<\/td>\n<\/tr>\n
Sweet\/Salty; Heating<\/td><\/td><\/td>\n<\/tr>\n
Eggs<\/td>Anchovy<\/td><\/td>\n<\/tr>\n
Sweet\/Salty; Cooling<\/td><\/td><\/td>\n<\/tr>\n
Bone marrow fat (astringent)<\/td>Mussels
\n<\/td>		Clams<\/td>\n<\/tr>\n
Astringent; Neutral<\/td><\/td><\/td>\n<\/tr>\n
Bone broth<\/td><\/td><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n

HERBS & TEAS<\/h2>\n\n\n\n\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t
Sweet\/Astringent; Cooling<\/td><\/td><\/td>\n<\/tr>\n
Alfalfa
\nBarley (sweet)
\nBlackberry (astringent)<\/td>		Borage
\nLotus
\nNettle (astringent)<\/td>		Oat straw (sweet)
\nRaspberry
\nStrawberry<\/td>\n<\/tr>\n
Bitter\/Pungent; Cooling<\/td><\/td><\/td>\n<\/tr>\n
Chamomile
\nChicory (bitter)
\nElder flower
\nHops
\nJasmine<\/td>		Lavender (pungent)
\nLemongrass
\nPassion flower (bitter)
\nPau d\u2019arco (bitter)
\nPeppermint (pungent)<\/td>		Peruvian bark (pungent)
\nSpearmint (pungent)
\nViolet
\nWintergreen (pungent)
\nYarrow (astringent)<\/td>\n<\/tr>\n
Pungent; Heating<\/td><\/td><\/td>\n<\/tr>\n
Ajwain
\nBasil
\nCalamus (bitter)
\nCardamom (sweet)
\nCinnamon (sweet, astringent)
\nClove<\/td>		Eucalyptus
\nFenugreek (bitter, sweet)
\nGinger, dried or fresh (sweet)
\nGinseng (bitter, sweet)
\nHyssop (bitter)
\nJuniper berries (bitter, sweet)<\/td>		Mugwort (bitter)
\nOrange peel
\nOsha (bitter)
\nPennyroyal
\nWild ginger<\/td>\n<\/tr>\n
Astringent\/Sweet; Heating<\/td><\/td><\/td>\n<\/tr>\n
Burdock (astringent, bitter)<\/td>Hawthorn (sweet, sour)<\/td>Hibiscus<\/td>\n<\/tr>\n
Bitter\/Sweet; Cooling<\/td><\/td><\/td>\n<\/tr>\n
Chrysanthemum
\nDandelion
\nLicorice<\/td>		Marshmallow (sweet)
\nRed clover
\nSandalwood (astringent)<\/td>		Sarsparilla<\/td>\n<\/tr>\n
Sweet\/Pungent; Cooling<\/td><\/td><\/td>\n<\/tr>\n
Corn silk
\nFennel<\/td>		Lemon balm
\nRose flowers<\/td>		Saffron (bitter)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n

Source: \u201cA Life of Balance,\u201d by Maya Tiwari<\/p>\n","protected":false},"excerpt":{"rendered":"

According to ancient knowledge from India known as Ayurveda, all foods can be classified according to six tastes. These are sweet, sour, salty, bitter, pungent, and astringent. In this system of Ayurveda, the tastes, also known as rasas, are understood to have a profound influence on our bodies and minds.  In fact, the concept of rasa goes beyond simply the flavor of foods, to encompass… <\/p>\n

Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":4777,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[32],"tags":[],"yoast_head":"\nAyurveda\u2019s Six Tastes (Rasas): Ingredient Reference Charts - Good Gut Ayurveda | Nutrition, Diet, Recipes<\/title>\n<meta name=\"description\" content=\"The Six Tastes have a profound influence on mind and body, and these Ayurveda ingredient reference charts will help you cook according to an Ayurvedic diet.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.goodgutayurveda.com\/ayurveda-six-tastes-rasas\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ayurveda\u2019s Six Tastes (Rasas): Ingredient Reference Charts - 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