In the life of everything that exists in nature, there is always a beginning, a middle and an end in regards to time. Ayurveda uses the doshas to designate these three divisions in a way that can be easily understood and seen throughout many aspects of life. Kapha represents the creation of the beginning, pitta represents the preservation of the middle and vata represents the dissolution of the end. The cycle of nature always begins with kapha, moving into pitta, dissolving into vata and ultimately coming back into new growth as kapha once again.
Seasons and the Doshas
Seasons are one such measure of time in which there is a natural progression of the doshas. Kapha is strongest in the late winter and early spring when everything is moist, the temperature gets warmer and all the flowers and plants begin to grow. Pitta reaches its pinnacle in the late spring and summer when the weather is hot and nature is in a state of transformation between creation and destruction. Vata intensifies in the fall and early winter when the leaves fall, the plants recede back into the earth and the wind leaves us dry and cold. When we have an understanding of how the doshas flow with the tides of nature, we can adjust our diet so that the doshas remain in a state of balance.
For example, in the fall and early winter (vata season), it is best to eat warm, nourishing foods to help balance the excess vata present in our external environment. Without vata reducing foods during the fall and early winter, we are likely to experience vata imbalances such as systemic dryness, fatigue or anxiety.
The Six Tastes of Ayurveda
In Ayurveda, all dietary therapy is based upon the six divisions of taste. A meal is considered Ayurvedic when it has all of the six tastes represented. Once you gain an understanding of the elemental energies of the six tastes, you can take in more or less of the tastes that will be balancing for your particular constitution. When food is eaten with this understanding of the tastes, the result will be a happy, healthy body and mind!
The six tastes in Ayurvedic nutrition are:
- Sweet
- Sour
- Salty
- Pungent
- Astringent
- Bitter
Components of the Tastes
The sweet taste is made up of the elements of water and earth. Since these elements make up the kapha dosha, the sweet taste increases the amount of kapha in the body. Both the pitta and vata dosha are pacified by the sweet taste. Examples of the sweet taste are those foods that are heavy and nourishing like most grains, nuts, some oils, meats, sweet fruits, most sugars, root vegetables and non-fermented dairy products.
Sour Taste
The sour taste is made up of the elements of fire and earth with a small amount of water. The sour taste is great for increasing the digestive fire and the circulation of blood through the body. This taste is best for vata because it is warm, heavy and moist. Both the pitta dosha and the kapha dosha are aggravated by the sour taste. Examples of the sour taste include sour fruits (lemons, limes, grapefruit, etc.), fermented dairy (yogurt, buttermilk, etc.) and other fermented food (sourkraut, kim-chee, pickled foods, vinegar, tempeh, etc.)
Salty Taste
The salty taste is composed of the water and fire elements. The salty taste helps to enhance the taste of foods and it is imperative for the hydration of the body. Those individuals of a vata nature find balance in the warm, moist and slightly heavy qualities of the salty taste. Both the pitta and the kapha dosha are increased by the salty taste. Examples of the salty taste include salt (of course!), soy sauce and foods found in the salt water of the ocean (seafood, seaweed, kelp, etc.).
Pungent Taste
The pungent taste contains the elements of fire and air. The pungent taste is the best for increasing digestion and circulation, as it is very hot and light. It is also the driest of all the tastes. The warm, light and dry qualities of the pungent taste make it the best taste for reducing kapha. Both pitta and vata are increased by the pungent taste. Examples of the pungent taste include chili peppers, hot sauce and other spices like black pepper, cayenne pepper, ginger and cloves.
Astringent Taste
The astringent taste is composed of the elements of earth and air. Although it contains the earth element, the astringent taste reduces bodily tissue due to its predominantly dry and cool qualities. The astringent taste is used to improve the tone of tissues in the body and to dry up excess water in the body. The astringent taste reduces the oiliness of the pitta dosha and the moisture of the kapha dosha. The dry and cool qualities of the astringent taste increase the vata dosha. Examples of the astringent taste include most beans, cranberries and pomegranate.
Bitter Taste
The bitter taste is composed of the air and ether elements. The bitter taste helps to purify the blood and reduce blood sugar levels. This taste is the coldest of all the tastes. Pitta dosha benefits the most from the bitter taste, as it is cool and dry. Kapha also benefits from the light and dry qualities of the bitter taste. The vata dosha is easily aggravated by the bitter taste since both the dosha and the taste share the same elements of air and ether. Examples of the bitter taste include leafy greens, the bitterness of dark chocolate, burdock root and herbs like dandelion and goldenseal.
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