Hari Om
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Namaste,
saidevo wrote
The Science of Taste
The rishis have categorized the food we eat into six different tastes: sweet, salty, sour, pungent, bitter and astringent. These tastes become "tastes" only after they contact the tongue. Their qualities may change according to which phase of digestion they are in; for example, on the tongue the effect is called rasa, as the food enters the stomach we call it the virya or energy, and the post-digestive effect is the vipaka. Usually the rasa and vipaka are the same, with different energies shown by the different tastes.
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Ayurveda आयुर्वेद - the science of health or medicine; Ayus or आयुस् is life , vital power , vigour , health , duration of life , long life and veda we know as knowledge.
Taste (or rasA¹) is a key element in Ayurved as it is considered part of the pa@cha tanm|ntras or 5 subtle elements .
Now according to Ayurveda this organ of taste, this rasan| is intelligent. Many time we are pointed to taste that the body needs. Some nutrient, so one begins to favor certain tastes and different times of the year. We all have heard of the pregnant mother that may have a 'taste' for something that seems upside-down to us , pickles and ice cream, etc.
It is suggested that one gets all six tastes for balancing the doshas i.e. vatta pitta and kapha.
That is what this post is about... in the USA, many have cornered the market on the first 3 tastes of sweet, sour and salty; what is missing is bitter, pungent and astringent. Many do not know the foods or condiments that may contain these other tastes. When only a few dominant tastes reign as ones major intake , then we reap the benefits of imbalance - overweight, overactive, illnesses, stresses and strains.
So I am not the final authority on Ayurveda as there are 8 departments, and this is just taste related. I thought to offer some ideas on spices other then salt & pepper [ big in the USA] and their taste component.
Please add to the list: One must start the list with basil leaf or tulsi, considered sacred.
Basil - pungent rasa and balances kapha dosa; good for the heart and immune system. It's mentioned the basil is also purifying for the environment.
Cardamom - sweet and pungent, good for vata dosa - also considered a tonic for the heart and assists with digestion.
Cayenne Pepper - pungent and stimulates the digestive fire (agni) as will ginger root.
Ginger root - called vishvabhesaj or the universal medicine. It is pungent and sweet; it pacifies kapha amd stimulates pitta ( digestive fire). Many use ginger to make a poultice and put this on aches and pains for relief.
Fenugreek (seeds or power) -some call these methi seeds or power. The taste (rasa) is bitter, pungent and sweet. It pacifies vatta and assists with kapha. Its said this spice promotes healing and rejuvenation.
Cumin - notihnh beats the smell of fresh cumin seeds. This spice cools the system, yet is a bit pungent to the taste. This pacifies vatta and kapha.
Fennel - a universal balancer in Ayurveda, sweet and pungent. It is said to calm the mind. We find fennel combines well with coriander and cumin. Great for overactive pitta. You will find these 3 as a foundational ingredient in many rasayanas for digestion.
Black Mustard (seed/power) - pungent, this again helps with digestion - especially of protein, so using it with legumes/beans has merit. This is to pacify vata and kapha.
Black Pepper - pungent and heating effects on the system; good for cleansing ama or impurities. Too much for a pitta constitution will over heat the system, as will cayenne pepper. These peppers have a 'drying' effect and therefore good in the wet months, and for overactive kapha dosa. So a rasyana for reducing overactive kapha ( phlegm, excess-water, indigestion, lethargy) trikatu ( or the 3 pungents) is suggested. its made of black pepper + Ginger + pippali wihch is Indian long pepper. This really gets pitta stimulated ( lots of agni).
Tumeric - this is one of my favorites.. not due to taste, but it contains bitter, astringent and pungent all in one... just what the doctor ordered for most people in the USA. Very purifying and cleansing and balances the 3 dosas.
Those are just a few - I did not add nutmeg, saffron, sesame, mint, bay leaves, etc.
One Ayurvedic ingredient this is good for the whole system is ghee. It builds and nourishes ojas, essential to ones wellness. Ojas is considered the sap of one's life energy - when strong it gives the individual health and immunity; when deficient it results in weakness, fatigue and ultimately disease, so the experts say. It is something one add-in daily without much fuss.
food is medicine , medicine is food...
pranams,
1. rasA (or rasā) is the tongue and is consdered taste. rasa is the plasma in the blood.
Additional conversations on Ayurved: http://www.hindudharmaforums.com/sho...20&postcount=5
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