Ayurveda Tastes – Astringent
🥬Astringent taste results from the combination of Air and Earth and is dry, cooling, and heavy by nature.
🥔It is the least common of all the 6 Tastes and can be found in legumes (such as beans and lentils), fruits (including cranberries, pomegranates, pears, and dried fruit), vegetables (such as, broccoli, cauliflower, artichoke, asparagus and turnip), grains (such as rye, buckwheat, and quinoa), spices and herbs (including turmeric and marjoram), coffee, and tea.
🥬Astringent taste is not as cold as Bitter taste but has a greater cooling effect on the body than Sweet taste.
Astringent taste is classified more in relation to its effect on the tongue than its actual taste. It creates a puckering sensation in the mouth (such as cranberries) 🍒or a dry, chalky feeling (such as many beans). Foods like broccoli or cauliflower have a mildly 🥦Astringent taste that is less detectable. Dry foods such as crackers and chips, most raw vegetables, and the skins of fruits also have Astringent qualities.
••Taste is made from the same five elements that make up the dishes in our body.When your doshas are out of balance, these six tastes can help you repair this imbalance••