Ayurvedic Tastes

Taste Food Source Which tastes? Effect on Doshas
Sweet Grains, pasta, rice, bread, starchy vegetables, dairy, meat, chicken, fish, sugar, honey, molasses carbohydrates, proteins and fats Balances Vata and Pitta doshas. Excessive intake can aggravate Kapha Dosha
Sour Citrus fruits, berries, tomatoes, pickled foods, salad dressing, alcohol, yogurt, cheese. organic acids, ascorbic acids, citric acids and acetic acids Balances Vata. Excessive intake aggravates Kapha and Pitta.
Salty Table salt, seaweeds, soy sauce, miso, salted meats and fish mineral salts Balances Vata. Too much salt increases Kapha and Pitta.
Pungent Chilies, garlic, onions, cayenne, black pepper, ginger, cumin, cinnamon, radishes and mustard. essential oils Balances Kapha. Increases Pitta and Vata. A bit is good for Vata due to their warming effect.
Bitter Green leafy vegetables, turmeric, fenugreek, lemon and orange rind, dark chocolate and olives. allkaloids or glycosides Balances Kapha and Pitta. Too much intake increases Vata, leading to gas and bloating.
Astringent lentils, dried beans, apples, pears,pomegranates, cabbage, broccoli, cauliflower and potatoes. tannins balances Kapha and Pitta. Too much aggravates Vata.
Sources: The Chopra Center & Modern Ayurvedic Cookbook of Amrita Sondhi.