Food is explored for its nutrition through taste! The pungent heat from the chili peppers could be a warning sign…whereas, sweetness promises us with great deal of energy! For centuries…humans used (still use) gustatory impulse to avoid danger (by avoiding toxic foods).

Science claims seven basic tastes of food: bitter, salty, sour, astringent, sweet, pungent and umami (savory). However, our tongue is quite sensitive to five tastes…salt, sweet, bitter, sour and pungent.

According to Ayurveda, all these gunas (Characters) of the food have specific effect on the body.

• Saltiness – is a taste produced by presence of sodium chloride. Lubricates food, enhances taste and improves digestion.
• Sweetness – is produced by the presence of sugars and some proteins. Sweet build tissues, calms nerves.
• Sourness – is the taste that detects acids. Cleanses tissues, increases mineral absorption.
• Bitterness – is the taste which detects bases. Detoxify and lightens the tissue.
• Pungent – has a strong penetrating odor. Promotes digestion and metabolism.
• Astringent – contains tannins (eg: unripe fruits, tart juices etc). Tightens the tissues, dries up the fats.
• Umami – is the taste sensation produced by free glutamates (eg: MSG, aged cheese…etc). The taste is felt beyond the tongue…through food pine…a true gustatory experience…when eaten semi-burnt / charcoal grilled foods.

Recipes 

• Sweet – Carrot Payasam, Sweet potato, Coconut-sugar
• Sour – Raw green mango, Vatha Kuzhambu, Mor-Kuzhambu, rasam, mango pickle, raitha, Neer mor.
• Pungent – Fried chilies, and curries of the day.
• Saltiness – Neer mor, salt
• Bitterness – Bitter gourd fry, Vatha kuzhambu, vepampoo rasam.
• Astringent – vazhaipoo poriyal, pomegranate juice, mango.
• Umami – Tomato pickle.