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Salty or lavana rasa is also made up of water, earth and fire elements. It pacifies vata but aggravates pitta and kapha. It is the best taste during autumn. It dissolves quickly. It moisturizes and adds flavour. It causes burning in the mouth, cheeks and throat. It helps with digestion. It counteracts all other tastes. It clears all the channels in the body.
Katu or pungent taste is made up of air and fire elements. It is best for the summer season. It pacifies kapha but aggravates pitta and vata. It irritates the tongue as soon as it comes in contact with it. It is a good appetizer and digestive. It acts as a poison for intestinal worms. It reduces phlegm. It removes itching and loosens the joints. It causes a burning sensation in the eyes and mouth. It brings on headaches and is not good for milk production.
Tikta or bitter taste is made up of air and space. It is best during late winter. It aggravates vata but pacifies pitta and kapha. All the other tastes disappear as soon as it is perceived by the tongue. Although by itself it does not have a good flavour it makes things more tasty. It clears the throat. It cleanses the mouth. It is very cooling for the body and a good expectorant and appetizer. It removes itching and fever. It dries up urine and faeces.
Kashaya or astringent taste is made up of air and earth elements. It is best in the spring season. It aggravates vata and pacifies pitta and kapha. It clears the tongue and causes obstruction in the throat. It causes pain in the heart. It heals wounds and emaciates tissue.
Of all the six tastes sweet is the most potent and astringent is the least. Pungent, sour and saline have higher potencies of heat and bitter, astringent and sweet have cold pontencies.
These qualities of the different tastes play a very important role in treatment.
In the case of vataja disease drugs rich in salty taste are started first then sour drugs are used ending with sweet drugs.
In the case of pittaja disease treatment begins with bitter drugs, followed by sweet drugs and lastly astringent drugs.
In the case of kaphaja disease treatment begins with pungent drugs then bitter drugs and lastly astringent drugs.
During digestion of food three phases are recognised. In the first stage when the food is mainly undigested kapha emerges as the byproduct and there is s predominance of sweet taste. In the second stage when food is digested in the stomach the main taste is sour and the byproduct is pitta. In the third phase food is digested in the intestines and the main taste is pungent and vata is the byproduct. Hence when more sweet foods are eaten more kapha is produced. Similarly if more sour then more pitta will be produced and more vata would be produced if there is more pungent food ingested.
A balanced diet should contain all the six tastes. Their proportion must be based on the personal prakruti and the season. Whenever food is taken it should be started with the sweet taste then sour and saline and lastly the other tastes. This maintains health.
Mrs. Mira Swami, Department of Ayurveda