The 6 Tastes of Ayurveda for Each Dosha

When people think of Ayurveda, they often think of food. It's only one of the pillars, but a simple shift in how you eat can have a big impact on how you feel.

Why taste matters

Each dosha is balanced by certain tastes. Eating in a way that suits your body supports agni (digestion), and with it your energy and vitality. Modern science talks about the gut-brain connection, and Ayurveda has been saying it for centuries: what we eat affects how we think and feel.

Every food has qualities and a taste. Ideally, when we're balanced, we enjoy all six tastes at each meal. When one dosha is high, like increases like, so we bring in the opposite.

The 6 tastes

• Sweet (heavy, moist): root vegetables, bananas, dates, figs, rice, ghee, milk
• Sour (hot, light): lemon, tomatoes, yogurt, vinegar
• Salty (hot, heavy): sea salt, celery, sea vegetables
• Pungent (hot, dry): ginger, onion, black pepper, cardamom
• Bitter (light, dry): turmeric, dark leafy greens, dark chocolate, coffee
• Astringent (dry, cool): chickpeas, lentils, broccoli, cabbage, parsley

Which tastes balance each dosha

• Vata: sweet, sour and salty
• Pitta: sweet, bitter and astringent
• Kapha: pungent, bitter and astringent

So broccoli (astringent) might feel great for a Kapha type, and less great for someone with a lot of Vata.

Try this

Notice how different tastes affect your mind, body and emotions. Are there seasons when certain foods leave you feeling irritated, or more nourished? You can also eat for the season, since each season has its own dosha. Learn more in Doshas of the Season.

*Some links in this post are affiliate links. I may earn a small commission at no extra cost to you, which helps keep my classes free. This post is for general wellness education and isn't medical advice.

← Back to the Journal