The Six Tastes in Ayurveda

In Ayurveda, we try to incorporate all six tastes into each meal. Digestion begins on the tongue. The six tastes in your food will stimulate all stages of digestion. This is because each stage is associated with one of the six tastes: sweet, sour, salty, bitter, pungent, and astringent

Try incorporating at least four tastes into your meals. Using simple ingredients, it’s easier than you think. A basic Buddha style bowl has all of them.

🌿Sautéed collard greens (astringent + bitter)
🌿Quinoa and avocado (both sweet)
🌿Garbanzo beans (astringent)
🌿pink salt (salty)
🌿black peppercorn (pungent)
🌿squeeze of lime (sour)

In each season and according to your own body constitution, you’ll use different ratios of the tastes. But incorporating all six into your meal increases digestibility. What you can digest, absorb and assimilate will be sent to every cell in your body. So good digestion = good blood.

Do you have a favorite dish that you want to make more Ayurvedic? 

Comment below and I’ll give  you a few ideas!