The six tastes
- Madhura — sweet (rice, milk, ghee, fruits): nourishing; balances Vata and Pitta
- Amla — sour (lemon, curd, tamarind): stimulates digestion; balances Vata
- Lavana — salty (salt, sea vegetables): taste and moisture; balances Vata
- Katu — pungent (ginger, pepper, chilli): warming, clears; balances Kapha
- Tikta — bitter (neem, bitter gourd, leafy greens): cooling, cleansing; balances Pitta and Kapha
- Kashaya — astringent (lentils, pomegranate, turmeric): firming, drying; balances Pitta and Kapha
The six tastes in festivals
On Ugadi and Puthandu, the new year begins with a dish of six tastes — jaggery, raw mango, neem flowers, tamarind, salt and pepper — reminding us to accept life's sweet and bitter alike. A traditional Indian thali, with its dal, sabzi, rice, chutney, pickle, curd and sweet, naturally brings the six tastes together.
For general information only — not medical advice. Do not use it to diagnose or treat any condition, and do not stop prescribed medicine. Consult a qualified doctor or a registered Ayurvedic physician (BAMS) for health problems.
Frequently asked questions
What are the six tastes in Ayurveda?
Sweet, sour, salty, pungent, bitter and astringent (madhura, amla, lavana, katu, tikta, kashaya).
Why should a meal have all six tastes?
Ayurveda holds that all six together satisfy the body and keep the doshas in balance.