Food to promote health
Six Flavors of Ayurveda
Before diving into some delicious fall foods full of flavor, here is a peek into deeper descriptions of the six Ayurvedic flavors:
Sweet: Sweetness is considered a nourishing flavor—from homemade desserts to foods that turn into sugar such as rice or bread. When used wisely, sweetness soothes the body and heart.
Salty: Salt maintains the electrolyte balance in your cells. The salty flavor is said to amplify and harmonize the other flavors bringing out the best flavors of a meal.
Pungent: Foods such as hot peppers, garlic, and ginger are considered pungent (or spicy) in flavor (also known as spicy). Pungent flavors are said to clear the sinuses, improve circulation and boost energy and metabolism.
Bitter: Bitter is experienced in foods like kale, turnips, and chocolate. Bitter foods detoxify the body.
Sour: Citrus, green grapes, and fermented foods such as vinegars and pickles are known for their sour flavor. Sour foods support a strong and healthy digestion. The sour flavor is also known to invigorate one’s appetite.
Astringent: The astringent taste is a flavor that provokes dryness in the mouth resulting in a somewhat chalky sensation. Astringent foods are often found in foods high in tannins—in the bark, leaves, seeds, and outer skins of fruits and trees. Imagine the flavor of an orange peel, pomegranate, peas, saffron, or vanilla.