Sweet and salty are the flavors that get emphasized in Western culture. Avoiding one flavor is like omitting one of the rainbow’s colors. There are five flavors according to Chinese medicine and six in Ayurvedic, all of which affect various physiological functions. When we taste, the brain processes that flavor and causes physiological reactions in our bodies.

Chew well, to improve the sense of taste, and allow more molecules to interact with the smell and taste receptors. Take time to savor. For those with a truly impaired sense of taste, consider taking a supplement of 25 mg. chelated zinc daily. No flavor is absolute, most being a combination of tastes. The sour taste is cooling, drying and astringent. Sourness is usually is due to the presence of acids, such as ascorbic, citric and malic. Sour increases saliva production, stimulates the liver, gall bladder, and appetite, tonifies the tissues, and aids fat metabolism. Sour may benefit conditions such as varicosities and hemorrhoids. Sour foods include lemon, raspberries, Rejuvelac (a fermented grain beverage), rhubarb, sour cream, strawberries, tomatoes, yogurt, and vinegar. Sour herbs include hawthorn berries, lemongrass, rose hips, and sorrel.

Those with muscle weakness, diarrhea, hyperacidity, broken capillaries and dark circles under their eyes should be careful of overdoing the sour flavor. Astringent is a more powerful version of sour. Astringent foods contain even stronger acids such as gallic, oxalic and tannic. Astringent is drying, diuretic, cooling and antiseptic. Astringent tightens tissues, and reduces excess secretions such as sweat and diarrhea. Astringent foods include green apples, beans, broccoli, cabbage, cauliflower, celery, chard, cranberries, lemon peel, lentils, pears, pomegranate, and spinach. Cinnamon, cranesbill, white oak bark, orange peel, and witch hazel are astringent herbs. Those experiencing dryness, gas, constipation, tension, contraction and irritability should minimize the astringent flavor.

The Bitter flavor is considered cooling, strengthening, draining, anti-bacterial, anti-inflammatory and drying. The bitter flavor usually indicates the presence of alkaloids. Bitter stimulates the small intestines, pancreas and digestive secretions. It helps strengthen the heart, lowers cholesterol, reduces inflammation, deters parasites, and reduces fever. Bitter aids fat metabolism and help strengthen those with food allergies. Bitter is beneficial for people who are lethargic, hot, crave sweets, and act aggressively. Use more bitter foods to aid weight loss, detoxify the blood, clear the mind and improve the skin. Examples of the bitter flavor include celery, unsweetened chocolate, eggplant, endive, escarole, hops, kale, and spinach. Bitter herbs include agrimony, angelica, centaury, chamomile, coffee, coptis, dandelion leaf, gentian, globe artichoke leaf, goldenseal hops, mugwort, parsley, green tea, and yarrow. Excess bitter can be drying, and contractive. Minimize bitters for those who are deficient, cold, have heart problems, anemia, low blood pressure, insomnia, cold, vertigo, and constipation, skin dehydration, ulcers, hair loss, and premature wrinkles.

The sweet flavor is regarded as a warming tonic, nourishing to the stomach and spleen. The sweet flavor usually indicates the presence of carbohydrates. Sweet slows down acute symptoms and raises one's tolerance to stress and pain. Sweet is energizing, yet calming. They tonify the person who is dry, frail, and has a weak immune system. The sweet flavor is rejuvenating, builds tissue, nourishes fluids, heals and tones the muscles. Sweet foods include almonds, avocado, banana, dates, figs, honey, prunes, mango, peach, pear, raisins, winter squashes, sweet potatoes, and yams. Sweet herbs include codonopsis, fennel seed, licorice, marshmallow root, rehmannia, slippery elm bark, stevia, and licorice root. Though white sugar tastes sweet, it lacks nutritional value and is considered “empty sweet.” Excessive sweet can lead to lethargy, congestion, clogged pores, slow down digestion and cause aching in the bones and joints. People that are damp, sluggish, phlegmy, have blood sugar disorders, and overweight should use sweet foods sparingly.

Pungent, or spicy is dispersing and affects the lungs and large intestines. Most pungent plants contain some sort of essential oils with antimicrobial activity that move internal energy to the surface (including pathogens). Pungent is cooling to the interior and warming to the exterior of the body. Pungent induces perspiration, hydrochloric acid production, stimulates the nerves, promotes circulation, digestion, helps relieve pain, and imparts a healthy glow to the skin.

Arugula, garlic, onions, mustard green, and radish are pungent foods. Pungent herbs include basil, cayenne, cinnamon, garlic, ginger, horseradish, seeds, marjoram, mint, mustard, nutmeg, oregano, peppermint, rosemary, and wasabi. Excess pungent can decrease flexibility, impair digestion, cause dehydration, and exhaustion. Avoid excess pungent if one is generally debilitated, dehydrated, has broken capillaries, redness of the skin, dry cough, dizziness, burning sensations,neuralgia or is pregnant.

The salty taste is cold, softening, draining and diuretic. The salty flavor indicates the presence of mineral salts. The salty flavor can help soften hardened masses in the body such as tumors. If used in moderation it can have a moistening effect. It especially affects the nerves, kidneys and bladder. It aids fluid metabolism, strengthens the nerves, opens blocked channels, improves circulation, awakens the mind and senses, and strengthens the heart. Craving salt excessively may indicate adrenal exhaustion. Salty foods include celery, miso, olives, and tamari. Salty herbs include dill, nettles, and especially the sea vegetables kelp and dulse. If salt is overused, it can contribute to fluid retention, balding, gray hair, loose teeth, eczema, skin discoloration, high blood pressure and kidney damage. Minimize excess salt in cases of wrinkles, thirst, hyperacidity, heartburn, erectile dysfunction, premature aging. White refined salt, much like sugar, is an “empty food” from which most of its minerals have been removed except sodium.

All the flavors help keep the body in balance. Enjoy an adventurous palate, and savor the many flavors of life!