The tastes in Ayurveda are called “Rasas”. The six tastes mentioned in Ayurveda are Sweet (madhura), Salty (lavana), Sour (amla), Pungent (tikta), Astringent (kasaya) and Bitter (katu). They have therapeutic value, but only if taken according to Ayurvedic guidelines. They are part of every meal and should be included in a balanced Ayurvedic diet. You can adjust the amount according to your personal constitution, season, place etc. Using all six flavors takes care of our daily intake of nutrients, minerals and vitamins to keep our bodies healthy and satisfied.
As spring is the season of allergies and Kapha, Ayurveda recommends that during this season we should savor more on Pungent, Astringent, and Bitter tastes, as they reduce Kapha in our bodies. That means if you use spices, all bitter and pungent tasting vegetables and fruits in your diet during spring season it will help you keep the Kapha down.
Following are some examples:
Vegetables/Greens: Bitter gourd, fenugreek, eggplant, carrot, cauliflower, broccoli, brussels sprout, asparagus, bell pepper, artichoke, beets, arugula, mustard greens, and dandelion greens
Fruits: Apples, apricots, blueberries, cranberries, cherries, peaches, and pears
Spices: Carom seeds (ajwain), turmeric, cumin (jeera), dried ginger (saunth), asafoetida (hing), and a mix of spices called, garam masala
Follow these tips to enjoy this spring season to the fullest!
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