Core concept
Also known as: Six tastes · Rasa
Definition
Ayurveda recommends including all six tastes in a day's meals for balance. Sweet, sour and salty tastes are described as increasing Kapha; pungent, bitter and astringent tastes as reducing it.
Bitter and astringent foods — karela, methi, leafy greens, jamun, pulses — feature prominently in Ayurvedic eating for people mindful of blood sugar.
Building a plate around the six tastes, with more bitter and astringent foods and fewer heavy sweet ones, is a practical Ayurvedic tool that fits alongside the diet advice from your doctor or dietitian.
Ayurveda counts grains, milk and many vegetables as 'sweet', not only sugar. The advice is moderation and balance, guided by your doctor's diet plan.
Pungent, bitter and astringent — for example ginger, karela, methi, leafy greens and pulses.
Guduchi Ayurveda's BAMS-qualified physicians offer online and in-clinic consultations, working alongside your existing treatment.
Medical disclaimer: This page is for general education and is not a substitute for professional medical advice, diagnosis or treatment. Ayurveda is described here as a supportive, complementary system. Do not stop or change any prescribed medication without consulting your treating physician.
