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The 6 Tastes in Ayurveda

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.

Sweet Earth & Water Sattvic
Sour Earth & Fire Rajasic
Salty Water and Fire Rajasic
Pungent Air and Fire Rajasic Tamasic
Bitter Air and Akash Rajasic
Astringent Air and Earth Rajasic
Sweet Subdued Subdued Increased
Sour Subdued Increased Increased
Salty Subdued Increased Increased
Pungent Increased Increased Subdued
Bitter Increased Subdued Subdued
Astringent Increased Subdued Subdued


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

About this page

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.

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Sanatan Society is an international networking association of students of the late Harish Johari, joining efforts to promote his teachings of yoga philosophy, tantra, worship, art and love. Sanatan Society stands for the original, universal and eternal truth, path or law of yoga. Though it is Hindu in origin, Sanatan Society is not limited to any religion, race, time or country, nor in fact to any particular organisation. More about Sanatan Society...

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