Ayurveda considers taste as a way not only to stimulate tastebuds, but a higher consciousness as well. The 6 tastes are a major way for the Ayurvedic cook to alter biochemistry on the level of the effect that the food has on the system before digestion. Other classifications of foods, dishes and tastes refer to the effects during and after digestion. That is represented through effects on the doshas and the gunas.

Other important factors related to the 6 tastes tastes are the attributes (Gunas), Essence (Virya) and Effect (Vipak).

Extracted and synthesized from the "Healing Cuisine" book, which provides many details on the effects of the six tastes, 68 large pages on all principles of ayurvedic cooking as well as as over 200 tasty ayurvedic, vegetarian indian recipes. Click here for all extracts from this book.