The medicinal actions of taste
Recognized by the traditional medical systems of the world, tastes are an important indicator of the actions or effects exerted by food, herbs, and other medicinal substances.
When discussing physiology, our sense of taste may be a useful tool in recognizing the chemical constituents that exert a desired outcome of food or a medicinal substance.
When it comes to the body, “soma” and our ability to experience sensation, “sensorius”: the tongue is a somatosensory and special sense organ that participates in cephalization, or the sense accumulation within the gustatory (tasting center) and somatic (the sense processing center) divisions of the brain (de Araujo, I., Simon, S. 2009).
The tongue itself is a skeletal muscle, and a unique muscle at that. In that it has three-dimensional muscle fibers (front to back, top to bottom, & from the sides to the middle), giving it great agility. With this movement, come a sort of squeezing or milking of the sublingual glands that secrete the saliva, not only aiding in digestion but also the ability to perceive taste (N. Menche, W.K. Wörterbuch, et al. 2016).
The sensations felt and tasted from the front part of the tongue and palate are received by the receptor sites and transmitted via a special facial (7th) nerve, while the root of the tongue and posterior oral cavity such as the pharynx, larynx, and epiglottis are transmitted via the glossopharyngeal (9th) or vagal (10th) nerves (de Araujo, I., Simon, S. 2009).
A number of the sensory conduits that end with receptor sites like that of the taste pore rely on a solution such as phlegm and saliva to facilitate contact and initiate a physiological response (M. Hutchins 2001), whether it be enjoyment, nausea, or otherwise.
There are several thousand of these taste receptors along the gastrointestinal tract which initiate responses to the various flavors otherwise “stimuli” (A. Ebneshahidi n.d.). For example, chemoreceptors sense the presence of glucose, fatty acids, and mineral content, amongst others (AlJulaih GH, Lasrado S. 2020). Nociceptors sense irritants and tissue damage (Simon, S.A., & de Araujo, I.E. 2005), while thermoreceptors detect temperature (R. Madrid, M. Pertusa 2014). All of which stimulate the neural paths of the former, whether it be enjoyable or toxic.
Presumably an adaptation that’s most likely a survival mechanism, as sampling a substance to inform the organism before its full ingestion. For example, if a flavor elicits an irritating response, it most likely is a noxious substance that is unfit for its consumption and may cause a gage reflex. Conversely, the flavor of foods radically influences why people select certain foods for enjoyment (Avena NM, Rada P, et al., 2006). The acquired and appreciated flavors of food and herb also depend on previous consumption and the amount of moisture in the substance consumed (M. Hutchins, 2001).
As important as taste is, unfortunately, many people take their taste ability for granted. You know the common aphorism of if it’s enjoyable, “You have a taste for it” this does not mean excessively. Studies show that these contact senses may be adaptive, and repetitive stimulation down-regulates the sense to a particular molecule and vice versa. For example, if you were to lessen your consumption of sugar, such as dextrose, the sensitivity to it would increase. Another way to view this is: the more salt you consume, the more it takes to satisfy that urge (M. Hutchins, 2001). And so moderation along with diversity is key to the true enjoyment of taste.
While others, around 200,000 people yearly visit the medical community about an impaired ability to perceive taste. There are a number of taste-related disorders like that of hypogeusia (reduced ability), ageusia (inhibited taste), and dysgeusia (a foul, rancid, metallic taste, or a burning sensation) that affect one’s ability to perceive or enjoy different flavors (NIDCD 2014).
There are numerous reasons behind these and others. As an example, a prostatic appliance like that of dentures or a flipper that partially covers the palate compromises sensory input. Or those traversing oral cancer, as the treatment may reduce the lingual papillae and atrophy the salivary glands. Autoimmunity like Sjogren’s and Hashimoto’s disease, or conditions such as hypothyroidism, diabetes, and renal failure (M. Hutchins 2001) may also affect taste perception.
Furthermore, some medications, chemicals, insecticides, and radiation therapies also potentially inhibit taste (NIDCD 2014). Several drugs have side effects of reducing salivary output, causing xerostomia. Moreover, as we age, the oral papillae numbers and turnover rate decrease; some nutrient deficiencies may also impair taste (M. Hutchins 2001). Poor gut health and poor oral hygiene also affect the sense of taste (NIDCD 2014) as does odor.
Aside from the influence odor has on taste perception. Taste is intimately connected to the various systems of the body, most notably Qi, the Blood, Heart, and the gastrointestinal system. It is through the sense of taste (perceived or not) that the body, primarily the digestive tract and its organs, recognizes what digestive juices to secrete, that aid in digestion and elimination of the ingested substances (HA n.d.).
When discussing the multitude of outcomes that result from the various flavors, the concepts of the world’s traditional medical systems on physiology and pathology vary slightly from system to system.
Collectively we are able to view the various flavors or taste as building and anabolic, to cleansing and catabolic. Influencing tissue growth and formation, to facilitating waste removal and tissue degeneration. From a clear and apparent standpoint the taste: Sweet, Bland / Unctuous, Salty, Sour, Pungent / Acrid, Bitter, and Astringent are rather easily perceived.
As for the worldly traditions, we will cover Greek, Ayurvedic, and Traditional Chinese Medicine (TCM). First, some basis: these traditions recognize our physiological makeup through qualitative windows. For example, if something is hot, it has the quality of heat. These qualities mediate various physiological responses. For example, if something is hot, it has the propensity to also be stimulating, such as in the case of hyperthyroidism. Furthermore, these qualities and physiological responses exert what is known as an energetic force. For example, if something has the quality of heat, its energetic force is drying, such as in the case of osteoarthritis. Moreover, the former is also viewed in degrees and polarities. For example, hot things may have different levels of heat, and the opposition of hot and its level of heat is cold and its degree of coolness. Collectively, the former composes what Greek tradition calls the “4 Humors”, Ayurveda calls “7 Dhatus”, and in TCM, Qi, Blood, & Fluids, essentially the basis for tissue formation. Which in the end typifies our constitutional makeup otherwise known as our “Temperament” according to Greek tradition, Doshas in Ayurvedic terms, and Qi in TCM.
According to Greek tradition, Aristotle identifies eight tastes, two for each of Galen’s four humors (D. Osborn, 2018). Ayurvedic tradition encompasses three dosha in which there are six rasā (tastes & emotion), two for each. According to TCM, there are 5 tastes, these correspond to five elements and the organ systems they have an affinity for. All of which are derived from the elements of nature. Particularly; Fire, Air Water, & Earth in Greek, while Ayurveda includes Ether, and TCM Metal.
Considering the scientific perspective of herbalism, the actions ie. the physiological responses that result from food, herbs, and other medicinal substances, are ascribed to the active constituents held by the substance and determine the medicinal effects of a substance or formulation. Which means there may also be, let’s say, hidden qualities and virtues that are not so easily perceived in relation to a substance’s clear and apparent flavors of sweet, bland / unctuous, salty, sour, pungent / acrid, bitter, and astringent.
Starting with Sweet, we must ascribe nutrition to the taste that is sweet. The sweetness informs us that the substance is nutritious; as is the case with the three categories of sweet: sweet, bland, and unctuous / umami, which relate to the macronutrients (carbohydrates, fats, and proteins), thus encouraging consumption.
Sweet
Cn + H2O + n → Sweet Taste
Sweet has a chemical composition of Cn(H2O)n, otherwise known as carbohydrates and contains hydrogen and oxygen. Sugar, put simply, is glucose, fructose, and sucrose, which is determined by the number of carbon atoms in the sugar rings. These phytonutrients are primary plant metabolites and make up monosaccharides, disaccharides, oligosaccharides, and polysaccharides, commonly found in fruits, roots, tubers, and rhizomes (S. Dharmananda 2010).
Click for a brief overview of carbohydrates, Macro-nutrition Breakdown
Sweet varies in its form as with Arhat (Siraita grosvenorii) fruit, containing the triterpene glycosides of mogroside. High amounts are held within the flesh of this fruit, which accounts for its sweet taste (Wang, Bin & Yang, Zhou & Xin et al. 2019). Another example is licorice (Glycyrrhiza glabra) root, containing glycyrrhizin, a triterpenoid representing mineral salts of glycyrrhizic acid that account for the sweetness of this herb (Omar, Hesham R et al. 2012). Not exclusively or entirely, many of the sweet foods and herbs exert emollient, demulcent, immunomodulant, refrigerant, nutritive, tonic, and adaptogenic actions (HA n.d.).
Sweet tends to be temperate to cooling, moistening, nourishing, restorative, harmonizing, calming, anabolic, and building (HA n.d.). As mentioned in the H.R. article on macromolecules, many sweet substances before modern industrialism were primarily utilized for their medicinal actions. Take, for example, sweet complex carbohydrates, hold water, aid bowel activity, and support immune function. Throat lozenges and cough syrups, utilize the sugars to soothe irritated mucous membranes. In moderation, the taste of sweet proves to calm agitation. In TCM, sweet is commonly used as part of sedative formulas. Additionally, it proves to invigorate basic energy, as with children that become uncontrollable when consumption is excessive (S. Dharmananda 2010).
From a Greek perspective, sweetness is appealing and euphoric. Thus encompassing the attractive virtue of the sanguine temperament. The breakdown and transport of sweet solutes begin with saliva and the ptyalin enzymes that are held within it. Which are also of a sanguine nature, as the wetness facilitates its flow and the warmth of the amylase initiates its dissolution. Internally, it quickly absorbs caloric energy, providing ignis or thermal energy for cellular metabolism (D. Osborn 2018). In excess, sweet becomes cooling (fattening) and stifles metabolic heat.
In the realm of Ayurvedic tradition and practice, sweet rasā may be considered as cool, smooth, soft, heavy and dense. Derived of the earth and water elements, composes the kapha dosha. Thought to calm, potentially decrease the pitta (warm & moist) dosha, while increasing, possibly aggravating kapha. Since sweet is cooling and building, it is affiliated with the seasons summer and fall, which implies this taste of food is good for preparation of the coming season. Sweet, fresh, juicy, and nourishing foods such as fruits, supply energy without being taxing, allied with a heightened state of consciousness. The essence or sattva that is sweet derives love, harmony, goodness and virtue as such promotes clarity, perception and intelligence (HA n.d.).
Refined sugars are extremely sweet and may be related to throwing gasoline on a fire, although let’s keep in mind that the flame that blazes with the gas tends to dwindle just as quickly. Excessive consumption of the sweet taste is like stifling the body’s angi (digestive fire) and metabolism. This is of primary concern to the kapha dosha, as this dosha is partially composed of water, while its quality is cold and is held within the stomach and lungs. With overconsumption, the sweetness has the ability to build up morbid levels, creating a superfluity, as in diabetes (HA n.d.).
When it comes to TCM, sweets are associated with the earth element, seasonal transition, the color yellow, the spleen or yin organ, the stomach or yang organ, which all revolve around absorption of nutrients. Sweet is soothing (reducing irritation), generates fluid (balancing qi). These sweet tastes exhibit restorative / tonic actions within the body, neutralizing toxic effects of other substances; therefore, they are a common harmonizer in herbal formulas (HA n.d.).
Bland
Mildly sweet is bittersweet, aka bland, and is a subcategory of sweet. This subcategory is not carried with the emphasis as the four elements in Traditional Greek Medicine, or the five systematic correspondences of Traditional Chinese Medicine, nor the six rasā according to Ayurvedic Tradition. Where the sweet content of fruits and fiber holds a substantial amount of moisture, which in excess may contribute to dullness and lethargy. Especially for the phlegmatic (cold / moist) and sanguine (warm / moist) in Greek tradition, or the kapha (cold / dry) of Ayurveda.
Bland tastes tend to be more diuretic and therefore drain accumulated dampness, while exhibiting more of a moderate and temperate thermal energy than sweet. This taste is free from any roughness or harshness. Still exerting a softening, demulcent, and emollient force upon the body. Legumes, oats, grains, and mushrooms, for example, are mildly sweet or bland in taste. Traditional Asian cuisine of rice and starches has exceptionally mild sweetness or is bland in taste.
Unctuous / Umami
Which brings us to the third category of sweet, the taste that is unctuous in Greek tradition, or umami of TCM. More of a sensation, bland and umami go hand in hand. In that unctuous and umami are pleasant tasting and savory, they are commonly coined “comfort foods.” Often considered rich, oily, or fatty, they signify the presence of fatty acids and proteins. Unctuous umami dishes usually include broths, soups, stews, and viands (S. Dharmananda 2010).
Unctuous tastes like fats and oils are bland; this taste elicits the sensation of lubrication, slipperiness, and coating, which is soft, smooth, and yet again is free of all roughness and astringency. These qualities not only reside in the mouth but have the same influence upon the entire body. Supporting malleability and mobility, making the skin and hair supple while also freeing up movement for bodily articulation. The thermal quality is neutral to warming in quality and is also very anabolic and building. These aspects make unctuous good for supporting those of the melancholic and vatha (cold / dry ) temperaments, soothing and subsiding aggravations of the nervous humor (D. Osborn 2018).
Mrs. De la Forêt teaches (2019), the Japanese chemist Kikunae Ikeda in the early nineteen hundreds was the first to use the term Umami. Unctuous, umami dishes like rich meats and animal fats build blood; with excessive consumption, it can unduly thicken it, leading to stagnation, morbidity, and can clog the spleen, liver, arteries, and other vessels. Contributing to situations of migraine, menorrhagia, and causing metabolic excess like gout, high cholesterol, and hypertension (D. Osborn 2018).
Next there’s the salty and sour. From the Western perspective, salty is commonly related to sodium chloride, aka table salt. As well as “artisan salts” like Himalayan or black salt, with the latter being a recommendation over the former. In either case, it may be seen as potentially harmful to the body and for good reason, as excessive sodium puts unnecessary stress on the kidneys while provoking fluid retention (S. Dharmananda 2010).
Salty
The medicinal aspects of salty taste are of a different nature than that of the Western view. Salty taste has substantial influences on fluid metabolism via the kidneys. Which hold onto bodily fluids through osmotic pressure, which in turn exerts the moistening quality, softening hardness. This view of the salty taste typically specifies the presence of mineral salts, as in seaweeds (P. Rupérez 2002). Take, for instance, licorice (Glycyrrhiza glabra) root, which is about fifty times sweeter than sugar, and is represented by the mineral salts it contains. Salty taste not only exhibits a moistening and softening quality but also supports and restores the mineral content within the skin, hair, teeth, and bones (M. Tierra 2017). Not exclusively or entirely, many of the salty foods and herbs are commonly nutritive, restorative, balancing, tonic, resolving, and draining (HA n.d.).
Click for a brief overview of minerals, Building Blocks
In Greek tradition, salty taste stimulates anabolic activity and embodies the choleric temperament of heat and dryness. Drying you say? Yes, dryness attracts and holds moisture like a sponge, lending to its ability to dissolve lumps and hardness. As with its excess consumption comes thirst and like the sponge the body retains that fluid thus contributing to inflammation and dropsy. With the excessive consumption of salty tastes, comes a bile obstruction of the gallbladder and liver. The qualities of salty may potentially aggravate the phlegmatic humor and temperament (D. Osborn 2017).
In Ayurvedic practices, salty rasā corresponds to warmth and moisture, which are asserted with the fire and water elements, making this rasā allied with the pitta (warm / moist) dosha. This rasā is the energetic foundation of balance and transformation. This taste is affiliated with the season of autumn, as this is a good time to introduce warming foods to support the body in preparation for the following season. Thought to calm, potentially decrease vatha (cold / dry), while increasing, possibly aggravating pitta (warm / moist). In excess, its quality can instigate agitation, acidity, hunger, thirst, and insomnia (HA n.d.).
According to TCM, salty taste may be allied to the water element, winter, the kidney or yin organ, and the bladder or yang organ, as well as bone. Heavy in weight, therefore, has a downward or descending action. Serving to both nourish and astringe the essence (HA n.d.). The cooling aspects participate in resolving issues by softening hardness, dissolving masses, and removing moisture. On the other side of this polarity lies the warming kidney tonic aspects of salty taste. In TCM, many of the salty taste from medicinal substances are predominately sourced from animals; a few examples include: antelope horn, cuttlefish bone, deer antler, earthworm, pearl, oyster shell, placenta, pumice, turtle, and tortoise shell, etc. (S. Dharmananda 2010).
Five Flavored Berry (Schisandra chinensis)→ Sour+Bitter+Sweet+Pungent+Salty
Sour
Entering into the realm of the sour taste, while still encompassing some minerals. Sour taste typically indicates the presence of organic acids. Take for example ascorbic acid, citric acid, and malic acid, which are heavily condensed in and responsible for the sour taste of fruits and rinds. Making this taste more alkalizing in nature than others.
I think most of are familiar with the sensation that is sour, you know it, recall after consuming that lemon that one time, it was so sour your mouth puckered up as if the saliva was almost squeezed out, it was so bad behind your ears felt tight, lol 8D…
Sour taste has simultaneous or dual-type actions within the body. Being astringent, it exerts a restraining, tightening force, that binds and tones up loose lax tissues of the body, checking fluid loss and closing pores (S. Dharmananda 2010). This may be beneficial in hyperhidrosis, incontinence, and spermatorrhea, amongst others. While at the same time, this taste has an almost immediate action upon saliva and stomach secretions, including other various digestive fluids of the body.
These secretions promote ripening and flow of the humors and metabolism, improving vital fluids and physiological function (D. Osborn 2018). As an example, the acetic acid of vinegar or the tartaric acid of wine are both sour in taste and stimulate digestion and immune function. Red wine and vinegar are both commonly utilized in blood and liver tonic herbal formulas. Not exclusively or entirely, many of the sour foods and herbs are commonly astringent, anti-inflammatory, attenuating, hepatic, and tonic (S. Dharmananda 2010). Sour taste is synonymous with sharp, tart, and tangy.
When it comes to Traditional Greek Medicine, the sour taste is acidic, penetrating, heating, and moistening. Being wet is allied with the phlegmatic temperament, as the heat relates to the choleric temperament. Having a concocting action upon fluid metabolism of the four humors, it exerts a thinning, expulsive influence on thick, obstinate fluids of the body. As in the case of the choleric humor, heating supports digestion and its secretions. As such, in excess, it may prove to be aggravating to the choleric temperament, and with the acidity that accompanies this humor, it holds the ability to contribute to periodontal disease (D. Osborn 2018), amongst others.
As for the sour rasā according to Ayurveda, this taste is divided into sour and astringent. Sour rasā relates to the pitta virya or energy of digestion. Thought to calm, potentially decrease vata, while increasing, possibly aggravating pitta. Astringent rasā are derived from air and earth, which is cooling, drying, cohesive, and transformative. Thus embodying the archetype that is the vata dosha and thought to calm, potentially decrease pitta (HA n.d.).
In the correspondence of TCM, sour taste is associated with coolness and moisture, the wood element, and spring. It is asserted to the Liver and Gallbladder, the Liver itself has taste receptors (B. Ekstrand, J.F. Young, et al. 2017). Sour is also of the sinews, in which it has a moistening and softening force upon, while decreasing contractions of the tendons and ligaments aids in malleability and flexibility. This taste is also allied with the eyes, and the ethereal soul or hun spirit (S. Dharmananda 2010).
After discussing the tastes Sweet, Bland / Unctuous, Salty, and Sour, of Greek, Ayurveda, and TCM, we’ve found ourselves in just about the middle, between the building and anabolic, and the cleansing and catabolic actions of food, herbs, and other medicinal substances. Landing the discussion of taste on pungent and acrid.
Pungent / Acrid
The taste that is pungent, aka spicy, is generally the “hottest” of the tastes. Most of us are familiar with the sensation that spices inflict upon the oral cavity, not to mention the whole body, like sweating, eyes tearing up, and sinuses starting to run. These sensations are typically associated with the low hydrogen-to-carbon ratio of volatile aromatic oils and terpenes (HA., n.d., Hoffmann 2003). Despite the term “aromatic,” it does not necessarily indicate that these constituents carry a prominent odor like that of a flower or onion, although onions are pungent. As far as fragrant is concerned, rather than heating and dispersing, fragrant aromatics tend to be moderately warming and invigorating; put simply, they are subtle in comparison to pungent. Many aromatic oils are strongly disinfecting (D. Osborn 2018). Primarily, these aromatic oils have an irritating action on the kidneys and lungs that aid in their expulsion via urination, respiration, and sweating, amongst others. While the terpene constituents exert antispasmodic effects on the musculature and mucousa linings (HA., n.d., Hoffmann 2003). The associated responses have a soothing action upon the nervous system as well.
Being hot, pungent tastes are typically considered the most stimulating to the body and its metabolism. Stoking the digestive fire, supporting digestion and assimilation of food and herbs (M. Tierra 2017). This taste increases circulation, vivifies blood, invigorates the extracellular fluids, and supports immunity. By means of thinning congealed blood and dispersing blockages of other various humors. Being warming and drying, it raises core and peripheral temperatures, dispersing chills and aids in the expulsion of excess cold and dampness like that of phlegm or edema (D. Osborn 2018). Some examples include mustard seed, garlic, cayenne, ginger, patchouli, and celery.
The energetic force of pungent is that of a centrifugal dispersing nature. This quality of medicinal substances works from the interior outward in every direction. Opening vessels and pores, releasing various toxins and superfluities through the exterior (skin) surface of the body (HA n.d.). Some hold an ascending energy or force supporting cognition and creativity (M. Tierra 2017). While others have a descending force through the gastrointestinal tract, dispersing epigastric fullness and distention (D. Osborn 2018). Therefore, improving overall physiological function. Not exclusively or entirely, many of the pungent foods and herbs may be considered stimulating, attenuating, expectorant, diuretic, diaphoretic, anodyne, rubefacient, and adaptogenic (HA n.d.).
In excess or with the incorrect application, pungent tastes have a tendency to exacerbate existing heat and dryness, contributing to irritability and agitation of the nervous system and mind. Including undue irritation and inflammation of the stomach and bowels (D. Osborn 2018). Pungent taste is synonymous with hot, acrid, spicy, and piquant.
According to Greek Traditional Medicine, the pungent taste embodies heat and dryness; it’s allied with the choleric temperament and humor. Which elicits a strongly stimulating force upon the natural faculty and its functions. Being that pungent taste increases ignis. This taste intern improves pepsis, concocting and attenuating blood including the cold, moist, phlegmatic temperament and humors. Bringing relief to conditions of fatigue, bloating, distention, high blood sugar, and respiratory congestion in addition to others. In excess, it has the ability to dissipate the vital force, aggravate the choleric temperament and humor as well as agitate the melancholic temperament (D. Osborn 2018).
In Ayurvedic practices, the pungent rasā is considered light, warm, and dry. Embodying the pitta and vata doshas and their qualities within the body. This is the taste for winter, similar to fall, though the freshness of the vegetation has gone. Leaving the body in need of warming spices. Supporting angi (digestive fire) intern aids in the expulsion of ama (undigested food particulates). The pitta virya or energy of digestion increases the body’s post-digestive outcome of properly assimilating food and herbs. Thought to calm, potentially decrease kapha, while increasing, possibly aggravating pitta (HA n.d.).
With the correspondence of TCM, pungent is more of an acrid taste, although let’s keep in mind that pungent and acrid go hand in hand, which is the next taste.
Acrid
This taste is a variation of pungent and encompasses most all of the former, although it slightly differs in that acrid exhibits a more drying influence while being less heating or is more moderate in its thermal energy (D. Osborn 2018). Speaking of energy, acrid is sharp, rough, and harsh, burning or numbing, commonly associated with a high alkaloid content (L. Rose 2020) and essential aromatic oils, which are highly volatile. As a result, the effect causes blood vessels to dilate and surface or muscle tissues to relax (S. Dharmananda 2010). Not exclusively or entirely, many of the acrid herbs, in addition to the former, may be considered sedative and anodyne (L. Rose 2020). Spicy tastes such as pungent and acrid may potentiate medications, making them more bioavailable. Intern medications should not be consumed within two hours before or after taking medications (L.Tierra).
According to TCM, the acrid taste is associated with the metal element, autumn, the Lungs or yin organ, and is held within the category of surface-relieving medicinal substances. As such, the Lung is the viscera organ that vitalizes Blood and controls the exterior or circulation of Qi. Acrid also corresponds with the large intestine or yang organ, cutaneous tissue, smell, and corporeal soul or po spirit. It disperses stagnation and warms the body, increasing yang Qi (S. Dharmananda 2010). Bamboo shoots, Gymnema leaf, valerian root, and echinacea are examples of acrid.
Which brings us to just about the most cleansing and catabolic of the eight tastes, that being bitter. Bitter is seen as extremely cool, dry, cleansing, and the least nutritious. The bitter taste is commonly experienced as distasteful and unpalatable; therefore, it is typically under-consumed, when in all actuality, it is what the majority of people need the most! Perhaps when reading what follows, try to keep in mind that bitter taste supports a balanced digestion and metabolism and internally stems to every part of our physiology.
Bitter
The most bitter truth is always better than the sweetest lie. The taste that is bitter, unpleasant to most, usually signifies the presence of potentially toxic phytochemicals within a plant. The plant constituents that are responsible for the bitter taste include the previously mentioned terpenes, alkaloids with the addition of iridoids. Or more precisely sesquiterpene, monoterpene iridoids, and the secoiridoids amongst a number of different types of alkaloids which work in unison and may be termed the “Bitter Principal. While others such as a number of glycosides and flavonoids are also quite bitter in taste as well. These secondary plant metabolites account for some of the strong medicinal compounds present in herbal formulas (HA n.d.).
As we have been discussing, the gastrointestinal tract has a family of taste receptors that reside within it. As within the oral cavity, stomach, intestines, liver, etc., and once triggered by the presence of the bitter principle. Stimulates parasympathetic response via vagal nerve transmission, initiating numerous physiological outcomes. As a result, it has the effect of amplifying enzymatic digestive retort in an effort to remove said substances. Most notably, ptyalin, hydrochloride, gastrin, and pepsin, to name a few. Ultimately aiding in liberation, absorption, metabolism, and excretion (LADME) (HA n.d.). This is a great example of reflex responses from a minute stimulus, facilitating a complex set of reactions. Many dark green leafy vegetables have an abundance of bitter constituents that reside within them.
As you ask yourself what this means, well, the effects of the former are far-reaching. First and foremost, cleansing and detoxification come to mind, but that’s just the tip of the iceberg. The bitter principle supports appetite, digestion, immune function, blood and hormone regulation (HA n.d.). While some bitter herbs have been seen to reduce inflammation and inhibit infection, and in many cases even inhibit tumor growth (S. Dharmananda 2010). In addition to the different views of traditional medicine, as we are about to see.
First, the qualities of bitter are cooling, drying, calming, heavy, and descending. Not exclusively or entirely, many of the bitter foods and herbs (in addition to the former) may be classified as hepatic, alterative, tonic, cholagogue, choleretic, stomachic, laxative, aperitif, sedative, antimicrobial, and anti-inflammatory (HA n.d.).
When it comes to Traditional Greek Medicine, bitter is on the opposing end of taste. Completely opposite to the sweet taste, as this taste is the least desirable. The bitter taste, being cool and dry, is allied with the melancholic temperament. Inducing the flow of bile, it cools and soothes inflammation and hyperacidity, cleansing the blood of hot, purulent toxins. In subduing excessive heat and choler, the bitter taste subsides aggravations of the choleric humor and temperament. Although with excessive intake, it may distemper the melancholic constitution and nervous humor. Decreasing appetite, instigates nausea, contributing to wasting, emaciation, lethargy, and loss of libido.
Top: Circumvallate Papillae→
Bottom: Fungiform Papillae→
In the realm of Ayurvedic practice, the bitter rasā, being cool and dry, associates with ether and air elements, encompassing the vata dosha. Its activity involves speed, excitement, and is the foundation of movement. This taste is of spring, a time of cleansing and detoxification from the building foods of the previous season; therefore, this taste is the most catabolic. Thought to calm, potentially decrease pitta and kapha, while increasing, possibly aggravating vata (HA n.d.).
As for the correspondence in TCM, the bitter taste is associated with the fire element, summer, and the color red. Bitter is allied with the Heart system; the Heart is considered the seat of shen or the endowing soul. The heart or cardiovascular system, along with the nervous system, is strongly influenced by the bitter taste of alkaloids and glycosides. Considered to have cooling and cleansing actions that clear heat and toxins, results in a calm mind and ease the heart (S. Dharmananda 2010).
The tongue body not only has numerous taste receptors but is also a reflection of the heart. Moreover, bitter corresponds with the small intestine or yang organ, serving as the downward energy to expel wind, clear heat, and drain moisture. Small amounts are commonly added to herbal formulas to guide the medicinal actions (M. Tierra 2017).
We have landed on the last, but by far the least of the eight tastes, that being astringent. Recalling from earlier in the discussion, some traditional views of sour are divided between sour and astringent. See, where sour is moistening, astringent is drying. In other words, these two tastes are quite similar, as is the taste of astringent and salty. We are in the realm of hardening substances, which are often cool, dry, and astringent.
Astringent
This taste has more of a drying and tightening sensation on the palate, including the other tissues of the body. Some individuals really enjoy it, while others are rather appalled by this taste. In any case, it has its place amongst medicinal substances as it supports our physiology in a number of ways. The secondary plant metabolites that derive this taste are primarily tannins, but anthocyanins and some flavonoids also exert a drying or constricting force upon the body (HA n.d., Bone & Mills 2013).
This taste constricts muscle and nerve fibers, causing solids to become more dense in structure. As a result, it subdues excessive discharge, constricts and consolidates excitation, and removes morbid and putrefied secretions, which allows balanced function. Put another way, astringent tastes firm and tone up tissues, forcing the moisture out, eliminating excess fluids and abnormal secretion from bodily tissues that have become too loose or lax in their structure. A good example of this may be seen from the temperature that is cold. When we get cold, what happens is our skin gets tight as the vessels close. We also get rather pale in color, and any perspiration typically seizes as cold is a powerful astringent. Stepping back to astringent and away from cold temp, astringent medicinal substances may be beneficial in most types of hemorrhage internally or externally (W. Fox 1924). A few examples might be those with colitis and Crohn’s (these conditions require cooling, moistening astringents), dysentery, enteritis, and diarrhea, or where the bowels have just become too relaxed to hold onto food long enough to digest. Including those with cellulitis, hemorrhoids, hyperhidrosis, polyuria, leucorrhea, and spermatorrhea amongst others (HA n.d.).
Not exclusively or entirely, many of the astringent foods and herbs may be considered as cooling, thickening, cohesive, tightening, retaining, drying, binding, and hardening. This taste is also a medicinal action. In excess or with the incorrect application, the astringent taste can contribute to undue hardening, or potentially congeal already thick, morbid, and putrefied fluids of the body. Additionally, astringency may contribute to tension, griping, constipation, withering, drying, and emaciation (D. Osborn 2018).
In addition to the effects each taste exhibits, we also consume in correlation with the time of year. The taste, as mentioned in each section, has an intimate connection with the seasons. Signifying that the associated tastes are aligned with the availability in nature and in preparation for the upcoming season.
Seasonal Consideration
In addition to the effects each taste exhibits, we also consume in correlation with the time of year. The taste, as mentioned in each section, has an intimate connection with the seasons. Signifying that the associated tastes are aligned with the availability in nature and in preparation for the upcoming season.
I suppose this brings us to the end of this review, but before we depart, I would like to take a minute to explain that whenever coming across a list of conditions like that of the previously mentioned, such as this taste supports that, or this herb supports that condition.
Which we see all too much as people “advertise” everything.
One should be aware that there are underlying causes to these imbalances and require more than just a particular taste or herb. These conditions are constellations amongst the various systems and should be addressed in the proper manner and approach.
Otherwise, what isn’t seen under the Band-Aid still remains, aka palliative. This also explains why more often than not, you will not see many general herbal suggestions from Herbal Restoration because we are all unique.
So whether conditions are vague and recurring or interfering with everyday life, do yourself a favor and get the support you require, whether it be from the herbalist, PA, MD, and the like. As an herbalist, I am integrative and feel the best approach encompasses all. We all have our perks: some educate, some diagnostic, some preventative, some supportive, others with the pill or blade. My point is, don’t hesitate; go get the issue checked out!
A distinguished palate, you say! Well, thank you to my teachers and guiders but you, the reader, as well, for going on this enlightening journey of Theophrastus’s eight tastes.
Brought to you from Herbal Restoration LLC, Written By Herbalist S. Reese. All Rights Reserved © 2026 Herbal Restoration LLC.
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N. Menche, W.K. Wörterbuch, R. Schmidt, F. Lang, M. Heckmann (2006, 2011, 2016), How does the tongue work? InformedHealth.org. Cologne, Germany: Institue for Quality and Efficiency in Healthcare (IQWiG); Retrieved from; https://www.ncbi.nlm.nih.gov/books/NBK279407/
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Wang, Bin & Yang, Zhou & Xin, Zhenqiang & Ma, Gil & Qian, Yong & Xie, Tianpei & Prakash, Indra. (2019). Analysis of Mogrosides in Siraitia grosvenorii Fruits at Different Stages of Maturity. Natural Product Communications. Retrieved from; https://www.researchgate.net/publication/335979738_Analysis_of_Mogrosides_in_Siraitia_grosvenorii_Fruits_at_Different_Stages_of_Maturity/citation/download
Omar, H.R., Komarova, I., El-Ghomon, M., Fathy, A., Rashad, R., Abdelmalak, H.D., Yerramdha, M.R., Ali, Y., Helal, E., & Camporesi, E.M. (2012), Licorice abuse: time to send a warning message. Therapeutic advances in endocrinology and metabolism, 3(4) 125-138. Retrieved from; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3498851/
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The medicinal actions of taste
Recognized by the traditional medical systems of the world, tastes are an important indicator of the actions or effects exerted by food, herbs, and other medicinal substances.
When discussing physiology, our sense of taste may be a useful tool in recognizing the chemical constituents that exert a desired outcome of food or a medicinal substance.
When it comes to the body, “soma” and our ability to experience sensation, “sensorius”: the tongue is a somatosensory and special sense organ that participates in cephalization, or the sense accumulation within the gustatory (tasting center) and somatic (the sense processing center) divisions of the brain (de Araujo, I., Simon, S. 2009).
The tongue itself is a skeletal muscle, and a unique muscle at that. In that it has three-dimensional muscle fibers (front to back, top to bottom, & from the sides to the middle), giving it great agility. With this movement, come a sort of squeezing or milking of the sublingual glands that secrete the saliva, not only aiding in digestion but also the ability to perceive taste (N. Menche, W.K. Wörterbuch, et al. 2016).
The sensations felt and tasted from the front part of the tongue and palate are received by the receptor sites and transmitted via a special facial (7th) nerve, while the root of the tongue and posterior oral cavity such as the pharynx, larynx, and epiglottis are transmitted via the glossopharyngeal (9th) or vagal (10th) nerves (de Araujo, I., Simon, S. 2009).
A number of the sensory conduits that end with receptor sites like that of the taste pore rely on a solution such as phlegm and saliva to facilitate contact and initiate a physiological response (M. Hutchins 2001), whether it be enjoyment, nausea, or otherwise.
There are several thousand of these taste receptors along the gastrointestinal tract which initiate responses to the various flavors otherwise “stimuli” (A. Ebneshahidi n.d.). For example, chemoreceptors sense the presence of glucose, fatty acids, and mineral content, amongst others (AlJulaih GH, Lasrado S. 2020). Nociceptors sense irritants and tissue damage (Simon, S.A., & de Araujo, I.E. 2005), while thermoreceptors detect temperature (R. Madrid, M. Pertusa 2014). All of which stimulate the neural paths of the former, whether it be enjoyable or toxic.
Presumably an adaptation that’s most likely a survival mechanism, as sampling a substance to inform the organism before its full ingestion. For example, if a flavor elicits an irritating response, it most likely is a noxious substance that is unfit for its consumption and may cause a gage reflex. Conversely, the flavor of foods radically influences why people select certain foods for enjoyment (Avena NM, Rada P, et al., 2006). The acquired and appreciated flavors of food and herb also depend on previous consumption and the amount of moisture in the substance consumed (M. Hutchins, 2001).
As important as taste is, unfortunately, many people take their taste ability for granted. You know the common aphorism of if it’s enjoyable, “You have a taste for it” this does not mean excessively. Studies show that these contact senses may be adaptive, and repetitive stimulation down-regulates the sense to a particular molecule and vice versa. For example, if you were to lessen your consumption of sugar, such as dextrose, the sensitivity to it would increase. Another way to view this is: the more salt you consume, the more it takes to satisfy that urge (M. Hutchins, 2001). And so moderation along with diversity is key to the true enjoyment of taste.
While others, around 200,000 people yearly visit the medical community about an impaired ability to perceive taste. There are a number of taste-related disorders like that of hypogeusia (reduced ability), ageusia (inhibited taste), and dysgeusia (a foul, rancid, metallic taste, or a burning sensation) that affect one’s ability to perceive or enjoy different flavors (NIDCD 2014).
There are numerous reasons behind these and others. As an example, a prostatic appliance like that of dentures or a flipper that partially covers the palate compromises sensory input. Or those traversing oral cancer, as the treatment may reduce the lingual papillae and atrophy the salivary glands. Autoimmunity like Sjogren’s and Hashimoto’s disease, or conditions such as hypothyroidism, diabetes, and renal failure (M. Hutchins 2001) may also affect taste perception.
Furthermore, some medications, chemicals, insecticides, and radiation therapies also potentially inhibit taste (NIDCD 2014). Several drugs have side effects of reducing salivary output, causing xerostomia. Moreover, as we age, the oral papillae numbers and turnover rate decrease; some nutrient deficiencies may also impair taste (M. Hutchins 2001). Poor gut health and poor oral hygiene also affect the sense of taste (NIDCD 2014) as does odor.
Aside from the influence odor has on taste perception. Taste is intimately connected to the various systems of the body, most notably Qi, the Blood, Heart, and the gastrointestinal system. It is through the sense of taste (perceived or not) that the body, primarily the digestive tract and its organs, recognizes what digestive juices to secrete, that aid in digestion and elimination of the ingested substances (HA n.d.).
When discussing the multitude of outcomes that result from the various flavors, the concepts of the world’s traditional medical systems on physiology and pathology vary slightly from system to system.
Collectively we are able to view the various flavors or taste as building and anabolic, to cleansing and catabolic. Influencing tissue growth and formation, to facilitating waste removal and tissue degeneration. From a clear and apparent standpoint the taste: Sweet, Bland / Unctuous, Salty, Sour, Pungent / Acrid, Bitter, and Astringent are rather easily perceived.
As for the worldly traditions, we will cover Greek, Ayurvedic, and Traditional Chinese Medicine (TCM). First, some basis: these traditions recognize our physiological makeup through qualitative windows. For example, if something is hot, it has the quality of heat. These qualities mediate various physiological responses. For example, if something is hot, it has the propensity to also be stimulating, such as in the case of hyperthyroidism. Furthermore, these qualities and physiological responses exert what is known as an energetic force. For example, if something has the quality of heat, its energetic force is drying, such as in the case of osteoarthritis. Moreover, the former is also viewed in degrees and polarities. For example, hot things may have different levels of heat, and the opposition of hot and its level of heat is cold and its degree of coolness. Collectively, the former composes what Greek tradition calls the “4 Humors”, Ayurveda calls “7 Dhatus”, and in TCM, Qi, Blood, & Fluids, essentially the basis for tissue formation. Which in the end typifies our constitutional makeup otherwise known as our “Temperament” according to Greek tradition, Doshas in Ayurvedic terms, and Qi in TCM.
According to Greek tradition, Aristotle identifies eight tastes, two for each of Galen’s four humors (D. Osborn, 2018). Ayurvedic tradition encompasses three dosha in which there are six rasā (tastes & emotion), two for each. According to TCM, there are 5 tastes, these correspond to five elements and the organ systems they have an affinity for. All of which are derived from the elements of nature. Particularly; Fire, Air Water, & Earth in Greek, while Ayurveda includes Ether, and TCM Metal.
Considering the scientific perspective of herbalism, the actions ie. the physiological responses that result from food, herbs, and other medicinal substances, are ascribed to the active constituents held by the substance and determine the medicinal effects of a substance or formulation. Which means there may also be, let’s say, hidden qualities and virtues that are not so easily perceived in relation to a substance’s clear and apparent flavors of sweet, bland / unctuous, salty, sour, pungent / acrid, bitter, and astringent.
Starting with Sweet, we must ascribe nutrition to the taste that is sweet. The sweetness informs us that the substance is nutritious; as is the case with the three categories of sweet: sweet, bland, and unctuous / umami, which relate to the macronutrients (carbohydrates, fats, and proteins), thus encouraging consumption.
Sweet
Sweet has a chemical composition of Cn(H2O)n, otherwise known as carbohydrates and contains hydrogen and oxygen. Sugar, put simply, is glucose, fructose, and sucrose, which is determined by the number of carbon atoms in the sugar rings. These phytonutrients are primary plant metabolites and make up monosaccharides, disaccharides, oligosaccharides, and polysaccharides, commonly found in fruits, roots, tubers, and rhizomes (S. Dharmananda 2010).
Cn + H2O + n → Sweet Taste
Sweet varies in its form as with Arhat (Siraita grosvenorii) fruit, containing the triterpene glycosides of mogroside. High amounts are held within the flesh of this fruit, which accounts for its sweet taste (Wang, Bin & Yang, Zhou & Xin et al. 2019). Another example is licorice (Glycyrrhiza glabra) root, containing glycyrrhizin, a triterpenoid representing mineral salts of glycyrrhizic acid that account for the sweetness of this herb (Omar, Hesham R et al. 2012). Not exclusively or entirely, many of the sweet foods and herbs exert emollient, demulcent, immunomodulant, refrigerant, nutritive, tonic, and adaptogenic actions (HA n.d.).
Sweet tends to be temperate to cooling, moistening, nourishing, restorative, harmonizing, calming, anabolic, and building (HA n.d.). As mentioned in the H.R. article on macromolecules, many sweet substances before modern industrialism were primarily utilized for their medicinal actions. Take, for example, sweet complex carbohydrates, hold water, aid bowel activity, and support immune function. Throat lozenges and cough syrups, utilize the sugars to soothe irritated mucous membranes. In moderation, the taste of sweet proves to calm agitation. In TCM, sweet is commonly used as part of sedative formulas. Additionally, it proves to invigorate basic energy, as with children that become uncontrollable when consumption is excessive (S. Dharmananda 2010).
From a Greek perspective, sweetness is appealing and euphoric. Thus encompassing the attractive virtue of the sanguine temperament. The breakdown and transport of sweet solutes begin with saliva and the ptyalin enzymes that are held within it. Which are also of a sanguine nature, as the wetness facilitates its flow and the warmth of the amylase initiates its dissolution. Internally, it quickly absorbs caloric energy, providing ignis or thermal energy for cellular metabolism (D. Osborn 2018). In excess, sweet becomes cooling (fattening) and stifles metabolic heat.
In the realm of Ayurvedic tradition and practice, sweet rasā may be considered as cool, smooth, soft, heavy and dense. Derived of the earth and water elements, composes the kapha dosha. Thought to calm, potentially decrease the pitta (warm & moist) dosha, while increasing, possibly aggravating kapha. Since sweet is cooling and building, it is affiliated with the seasons summer and fall, which implies this taste of food is good for preparation of the coming season. Sweet, fresh, juicy, and nourishing foods such as fruits, supply energy without being taxing, allied with a heightened state of consciousness. The essence or sattva that is sweet derives love, harmony, goodness and virtue as such promotes clarity, perception and intelligence (HA n.d.).
Refined sugars are extremely sweet and may be related to throwing gasoline on a fire, although let’s keep in mind that the flame that blazes with the gas tends to dwindle just as quickly. Excessive consumption of the sweet taste is like stifling the body’s angi (digestive fire) and metabolism. This is of primary concern to the kapha dosha, as this dosha is partially composed of water, while its quality is cold and is held within the stomach and lungs. With overconsumption, the sweetness has the ability to build up morbid levels, creating a superfluity, as in diabetes (HA n.d.).
When it comes to TCM, sweets are associated with the earth element, seasonal transition, the color yellow, the spleen or yin organ, the stomach or yang organ, which all revolve around absorption of nutrients. Sweet is soothing (reducing irritation), generates fluid (balancing qi). These sweet tastes exhibit restorative / tonic actions within the body, neutralizing toxic effects of other substances; therefore, they are a common harmonizer in herbal formulas (HA n.d.).
Touch for a brief overview of carbohydrates,
Bland
Mildly sweet is bittersweet, aka bland, and is a subcategory of sweet. This subcategory is not carried with the emphasis as the four elements in Traditional Greek Medicine, or the five systematic correspondences of Traditional Chinese Medicine, nor the six rasā according to Ayurvedic Tradition. Where the sweet content of fruits and fiber holds a substantial amount of moisture, which in excess may contribute to dullness and lethargy. Especially for the phlegmatic (cold / moist) and sanguine (warm / moist) in Greek tradition, or the kapha (cold / dry) of Ayurveda.
Bland tastes tend to be more diuretic and therefore drain accumulated dampness, while exhibiting more of a moderate and temperate thermal energy than sweet. This taste is free from any roughness or harshness. Still exerting a softening, demulcent, and emollient force upon the body. Legumes, oats, grains, and mushrooms, for example, are mildly sweet or bland in taste. Traditional Asian cuisine of rice and starches has exceptionally mild sweetness or is bland in taste.
Unctuous / Umami
Which brings us to the third category of sweet, the taste that is unctuous in Greek tradition, or umami of TCM. More of a sensation, bland and umami go hand in hand. In that unctuous and umami are pleasant tasting and savory, they are commonly coined “comfort foods.” Often considered rich, oily, or fatty, they signify the presence of fatty acids and proteins. Unctuous umami dishes usually include broths, soups, stews, and viands (S. Dharmananda 2010).
Unctuous tastes like fats and oils are bland; this taste elicits the sensation of lubrication, slipperiness, and coating, which is soft, smooth, and yet again is free of all roughness and astringency. These qualities not only reside in the mouth but have the same influence upon the entire body. Supporting malleability and mobility, making the skin and hair supple while also freeing up movement for bodily articulation. The thermal quality is neutral to warming in quality and is also very anabolic and building. These aspects make unctuous good for supporting those of the melancholic and vatha (cold / dry ) temperaments, soothing and subsiding aggravations of the nervous humor (D. Osborn 2018).
Mrs. De la Forêt teaches (2019), the Japanese chemist Kikunae Ikeda in the early nineteen hundreds was the first to use the term Umami. Unctuous, umami dishes like rich meats and animal fats build blood; with excessive consumption, it can unduly thicken it, leading to stagnation, morbidity, and can clog the spleen, liver, arteries, and other vessels. Contributing to situations of migraine, menorrhagia, and causing metabolic excess like gout, high cholesterol, and hypertension (D. Osborn 2018).
Next there’s the salty and sour. From the Western perspective, salty is commonly related to sodium chloride, aka table salt. As well as “artisan salts” like Himalayan or black salt, with the latter being a recommendation over the former. In either case, it may be seen as potentially harmful to the body and for good reason, as excessive sodium puts unnecessary stress on the kidneys while provoking fluid retention (S. Dharmananda 2010).
Salty
The medicinal aspects of salty taste are of a different nature than that of the Western view. Salty taste has substantial influences on fluid metabolism via the kidneys. Which hold onto bodily fluids through osmotic pressure, which in turn exerts the moistening quality, softening hardness. This view of the salty taste typically specifies the presence of mineral salts, as in seaweeds (P. Rupérez 2002). Take, for instance, licorice (Glycyrrhiza glabra) root, which is about fifty times sweeter than sugar, and is represented by the mineral salts it contains. Salty taste not only exhibits a moistening and softening quality but also supports and restores the mineral content within the skin, hair, teeth, and bones (M. Tierra 2017). Not exclusively or entirely, many of the salty foods and herbs are commonly nutritive, restorative, balancing, tonic, resolving, and draining (HA n.d.).
Touch for a brief overview of minerals, Building Blocks
In Greek tradition, salty taste stimulates anabolic activity and embodies the choleric temperament of heat and dryness. Drying you say? Yes, dryness attracts and holds moisture like a sponge, lending to its ability to dissolve lumps and hardness. As with its excess consumption comes thirst and like the sponge the body retains that fluid thus contributing to inflammation and dropsy. With the excessive consumption of salty tastes, comes a bile obstruction of the gallbladder and liver. The qualities of salty may potentially aggravate the phlegmatic humor and temperament (D. Osborn 2017).
In Ayurvedic practices, salty rasā corresponds to warmth and moisture, which are asserted with the fire and water elements, making this rasā allied with the pitta (warm / moist) dosha. This rasā is the energetic foundation of balance and transformation. This taste is affiliated with the season of autumn, as this is a good time to introduce warming foods to support the body in preparation for the following season. Thought to calm, potentially decrease vatha (cold / dry), while increasing, possibly aggravating pitta (warm / moist). In excess, its quality can instigate agitation, acidity, hunger, thirst, and insomnia (HA n.d.).
According to TCM, salty taste may be allied to the water element, winter, the kidney or yin organ, and the bladder or yang organ, as well as bone. Heavy in weight, therefore, has a downward or descending action. Serving to both nourish and astringe the essence (HA n.d.). The cooling aspects participate in resolving issues by softening hardness, dissolving masses, and removing moisture. On the other side of this polarity lies the warming kidney tonic aspects of salty taste. In TCM, many of the salty taste from medicinal substances are predominately sourced from animals; a few examples include: antelope horn, cuttlefish bone, deer antler, earthworm, pearl, oyster shell, placenta, pumice, turtle, and tortoise shell, etc. (S. Dharmananda 2010).
Sour
Entering into the realm of the sour taste, while still encompassing some minerals. Sour taste typically indicates the presence of organic acids. Take for example ascorbic acid, citric acid, and malic acid, which are heavily condensed in and responsible for the sour taste of fruits and rinds. Making this taste more alkalizing in nature than others.
I think most of are familiar with the sensation that is sour, you know it, recall after consuming that lemon that one time, it was so sour your mouth puckered up as if the saliva was almost squeezed out, it was so bad behind your ears felt tight, lol 8D…
Sour taste has simultaneous or dual-type actions within the body. Being astringent, it exerts a restraining, tightening force, that binds and tones up loose lax tissues of the body, checking fluid loss and closing pores (S. Dharmananda 2010). This may be beneficial in hyperhidrosis, incontinence, and spermatorrhea, amongst others. While at the same time, this taste has an almost immediate action upon saliva and stomach secretions, including other various digestive fluids of the body.
These secretions promote ripening and flow of the humors and metabolism, improving vital fluids and physiological function (D. Osborn 2018). As an example, the acetic acid of vinegar or the tartaric acid of wine are both sour in taste and stimulate digestion and immune function. Red wine and vinegar are both commonly utilized in blood and liver tonic herbal formulas. Not exclusively or entirely, many of the sour foods and herbs are commonly astringent, anti-inflammatory, attenuating, hepatic, and tonic (S. Dharmananda 2010). Sour taste is synonymous with sharp, tart, and tangy.
When it comes to Traditional Greek Medicine, the sour taste is acidic, penetrating, heating, and moistening. Being wet is allied with the phlegmatic temperament, as the heat relates to the choleric temperament. Having a concocting action upon fluid metabolism of the four humors, it exerts a thinning, expulsive influence on thick, obstinate fluids of the body. As in the case of the choleric humor, heating supports digestion and its secretions. As such, in excess, it may prove to be aggravating to the choleric temperament, and with the acidity that accompanies this humor, it holds the ability to contribute to periodontal disease (D. Osborn 2018), amongst others.
As for the sour rasā according to Ayurveda, this taste is divided into sour and astringent. Sour rasā relates to the pitta virya or energy of digestion. Thought to calm, potentially decrease vata, while increasing, possibly aggravating pitta. Astringent rasā are derived from air and earth, which is cooling, drying, cohesive, and transformative. Thus embodying the archetype that is the vata dosha and thought to calm, potentially decrease pitta (HA n.d.).
In the correspondence of TCM, sour taste is associated with coolness and moisture, the wood element, and spring. It is asserted to the Liver and Gallbladder, the Liver itself has taste receptors (B. Ekstrand, J.F. Young, et al. 2017). Sour is also of the sinews, in which it has a moistening and softening force upon, while decreasing contractions of the tendons and ligaments aids in malleability and flexibility. This taste is also allied with the eyes, and the ethereal soul or hun spirit (S. Dharmananda 2010).
Five Flavored Berry
(Schisandra chinensis)
Sour+Bitter+Sweet+Pungent+Salty
After discussing the tastes Sweet, Bland / Unctuous, Salty, and Sour, of Greek, Ayurveda, and TCM, we’ve found ourselves in just about the middle, between the building and anabolic, and the cleansing and catabolic actions of food, herbs, and other medicinal substances. Landing the discussion of taste on pungent and acrid.
Pungent / Acrid
The taste that is pungent, aka spicy, is generally the “hottest” of the tastes. Most of us are familiar with the sensation that spices inflict upon the oral cavity, not to mention the whole body, like sweating, eyes tearing up, and sinuses starting to run. These sensations are typically associated with the low hydrogen-to-carbon ratio of volatile aromatic oils and terpenes (HA., n.d., Hoffmann 2003). Despite the term “aromatic,” it does not necessarily indicate that these constituents carry a prominent odor like that of a flower or onion, although onions are pungent. As far as fragrant is concerned, rather than heating and dispersing, fragrant aromatics tend to be moderately warming and invigorating; put simply, they are subtle in comparison to pungent. Many aromatic oils are strongly disinfecting (D. Osborn 2018). Primarily, these aromatic oils have an irritating action on the kidneys and lungs that aid in their expulsion via urination, respiration, and sweating, amongst others. While the terpene constituents exert antispasmodic effects on the musculature and mucousa linings (HA., n.d., Hoffmann 2003). The associated responses have a soothing action upon the nervous system as well.
Being hot, pungent tastes are typically considered the most stimulating to the body and its metabolism. Stoking the digestive fire, supporting digestion and assimilation of food and herbs (M. Tierra 2017). This taste increases circulation, vivifies blood, invigorates the extracellular fluids, and supports immunity. By means of thinning congealed blood and dispersing blockages of other various humors. Being warming and drying, it raises core and peripheral temperatures, dispersing chills and aids in the expulsion of excess cold and dampness like that of phlegm or edema (D. Osborn 2018). Some examples include mustard seed, garlic, cayenne, ginger, patchouli, and celery.
The energetic force of pungent is that of a centrifugal dispersing nature. This quality of medicinal substances works from the interior outward in every direction. Opening vessels and pores, releasing various toxins and superfluities through the exterior (skin) surface of the body (HA n.d.). Some hold an ascending energy or force supporting cognition and creativity (M. Tierra 2017). While others have a descending force through the gastrointestinal tract, dispersing epigastric fullness and distention (D. Osborn 2018). Therefore, improving overall physiological function. Not exclusively or entirely, many of the pungent foods and herbs may be considered stimulating, attenuating, expectorant, diuretic, diaphoretic, anodyne, rubefacient, and adaptogenic (HA n.d.).
In excess or with the incorrect application, pungent tastes have a tendency to exacerbate existing heat and dryness, contributing to irritability and agitation of the nervous system and mind. Including undue irritation and inflammation of the stomach and bowels (D. Osborn 2018). Pungent taste is synonymous with hot, acrid, spicy, and piquant.
According to Greek Traditional Medicine, the pungent taste embodies heat and dryness; it’s allied with the choleric temperament and humor. Which elicits a strongly stimulating force upon the natural faculty and its functions. Being that pungent taste increases ignis. This taste intern improves pepsis, concocting and attenuating blood including the cold, moist, phlegmatic temperament and humors. Bringing relief to conditions of fatigue, bloating, distention, high blood sugar, and respiratory congestion in addition to others. In excess, it has the ability to dissipate the vital force, aggravate the choleric temperament and humor as well as agitate the melancholic temperament (D. Osborn 2018).
In Ayurvedic practices, the pungent rasā is considered light, warm, and dry. Embodying the pitta and vata doshas and their qualities within the body. This is the taste for winter, similar to fall, though the freshness of the vegetation has gone. Leaving the body in need of warming spices. Supporting angi (digestive fire) intern aids in the expulsion of ama (undigested food particulates). The pitta virya or energy of digestion increases the body’s post-digestive outcome of properly assimilating food and herbs. Thought to calm, potentially decrease kapha, while increasing, possibly aggravating pitta (HA n.d.).
With the correspondence of TCM, pungent is more of an acrid taste, although let’s keep in mind that pungent and acrid go hand in hand, which is the next taste.
Acrid
This taste is a variation of pungent and encompasses most all of the former, although it slightly differs in that acrid exhibits a more drying influence while being less heating or is more moderate in its thermal energy (D. Osborn 2018). Speaking of energy, acrid is sharp, rough, and harsh, burning or numbing, commonly associated with a high alkaloid content (L. Rose 2020) and essential aromatic oils, which are highly volatile. As a result, the effect causes blood vessels to dilate and surface or muscle tissues to relax (S. Dharmananda 2010). Not exclusively or entirely, many of the acrid herbs, in addition to the former, may be considered sedative and anodyne (L. Rose 2020). Spicy tastes such as pungent and acrid may potentiate medications, making them more bioavailable. Intern medications should not be consumed within two hours before or after taking medications (L.Tierra).
According to TCM, the acrid taste is associated with the metal element, autumn, the Lungs or yin organ, and is held within the category of surface-relieving medicinal substances. As such, the Lung is the viscera organ that vitalizes Blood and controls the exterior or circulation of Qi. Acrid also corresponds with the large intestine or yang organ, cutaneous tissue, smell, and corporeal soul or po spirit. It disperses stagnation and warms the body, increasing yang Qi (S. Dharmananda 2010). Bamboo shoots, Gymnema leaf, valerian root, and echinacea are examples of acrid.
Which brings us to just about the most cleansing and catabolic of the eight tastes, that being bitter. Bitter is seen as extremely cool, dry, cleansing, and the least nutritious. The bitter taste is commonly experienced as distasteful and unpalatable; therefore, it is typically under-consumed, when in all actuality, it is what the majority of people need the most! Perhaps when reading what follows, try to keep in mind that bitter taste supports a balanced digestion and metabolism and internally stems to every part of our physiology.
Bitter
The most bitter truth is always better than the sweetest lie. The taste that is bitter, unpleasant to most, usually signifies the presence of potentially toxic phytochemicals within a plant. The plant constituents that are responsible for the bitter taste include the previously mentioned terpenes, alkaloids with the addition of iridoids. Or more precisely sesquiterpene, monoterpene iridoids, and the secoiridoids amongst a number of different types of alkaloids which work in unison and may be termed the “Bitter Principal. While others such as a number of glycosides and flavonoids are also quite bitter in taste as well. These secondary plant metabolites account for some of the strong medicinal compounds present in herbal formulas (HA n.d.).
As we have been discussing, the gastrointestinal tract has a family of taste receptors that reside within it. As within the oral cavity, stomach, intestines, liver, etc., and once triggered by the presence of the bitter principle. Stimulates parasympathetic response via vagal nerve transmission, initiating numerous physiological outcomes. As a result, it has the effect of amplifying enzymatic digestive retort in an effort to remove said substances. Most notably, ptyalin, hydrochloride, gastrin, and pepsin, to name a few. Ultimately aiding in liberation, absorption, metabolism, and excretion (LADME) (HA n.d.). This is a great example of reflex responses from a minute stimulus, facilitating a complex set of reactions. Many dark green leafy vegetables have an abundance of bitter constituents that reside within them.
As you ask yourself what this means, well, the effects of the former are far-reaching. First and foremost, cleansing and detoxification come to mind, but that’s just the tip of the iceberg. The bitter principle supports appetite, digestion, immune function, blood and hormone regulation (HA n.d.). While some bitter herbs have been seen to reduce inflammation and inhibit infection, and in many cases even inhibit tumor growth (S. Dharmananda 2010). In addition to the different views of traditional medicine, as we are about to see.
First, the qualities of bitter are cooling, drying, calming, heavy, and descending. Not exclusively or entirely, many of the bitter foods and herbs (in addition to the former) may be classified as hepatic, alterative, tonic, cholagogue, choleretic, stomachic, laxative, aperitif, sedative, antimicrobial, and anti-inflammatory (HA n.d.).
When it comes to Traditional Greek Medicine, bitter is on the opposing end of taste. Completely opposite to the sweet taste, as this taste is the least desirable. The bitter taste, being cool and dry, is allied with the melancholic temperament. Inducing the flow of bile, it cools and soothes inflammation and hyperacidity, cleansing the blood of hot, purulent toxins. In subduing excessive heat and choler, the bitter taste subsides aggravations of the choleric humor and temperament. Although with excessive intake, it may distemper the melancholic constitution and nervous humor. Decreasing appetite, instigates nausea, contributing to wasting, emaciation, lethargy, and loss of libido.
In the realm of Ayurvedic practice, the bitter rasā, being cool and dry, associates with ether and air elements, encompassing the vata dosha. Its activity involves speed, excitement, and is the foundation of movement. This taste is of spring, a time of cleansing and detoxification from the building foods of the previous season; therefore, this taste is the most catabolic. Thought to calm, potentially decrease pitta and kapha, while increasing, possibly aggravating vata (HA n.d.).
As for the correspondence in TCM, the bitter taste is associated with the fire element, summer, and the color red. Bitter is allied with the Heart system; the Heart is considered the seat of shen or the endowing soul. The heart or cardiovascular system, along with the nervous system, is strongly influenced by the bitter taste of alkaloids and glycosides. Considered to have cooling and cleansing actions that clear heat and toxins, results in a calm mind and ease the heart (S. Dharmananda 2010).
The tongue body not only has numerous taste receptors but is also a reflection of the heart. Moreover, bitter corresponds with the small intestine or yang organ, serving as the downward energy to expel wind, clear heat, and drain moisture. Small amounts are commonly added to herbal formulas to guide the medicinal actions (M. Tierra 2017).
We have landed on the last, but by far the least of the eight tastes, that being astringent. Recalling from earlier in the discussion, some traditional views of sour are divided between sour and astringent. See, where sour is moistening, astringent is drying. In other words, these two tastes are quite similar, as is the taste of astringent and salty. We are in the realm of hardening substances, which are often cool, dry, and astringent.
Astringent
This taste has more of a drying and tightening sensation on the palate, including the other tissues of the body. Some individuals really enjoy it, while others are rather appalled by this taste. In any case, it has its place amongst medicinal substances as it supports our physiology in a number of ways. The secondary plant metabolites that derive this taste are primarily tannins, but anthocyanins and some flavonoids also exert a drying or constricting force upon the body (HA n.d., Bone & Mills 2013).
This taste constricts muscle and nerve fibers, causing solids to become more dense in structure. As a result, it subdues excessive discharge, constricts and consolidates excitation, and removes morbid and putrefied secretions, which allows balanced function. Put another way, astringent tastes firm and tone up tissues, forcing the moisture out, eliminating excess fluids and abnormal secretion from bodily tissues that have become too loose or lax in their structure. A good example of this may be seen from the temperature that is cold. When we get cold, what happens is our skin gets tight as the vessels close. We also get rather pale in color, and any perspiration typically seizes as cold is a powerful astringent. Stepping back to astringent and away from cold temp, astringent medicinal substances may be beneficial in most types of hemorrhage internally or externally (W. Fox 1924). A few examples might be those with colitis and Crohn’s (these conditions require cooling, moistening astringents), dysentery, enteritis, and diarrhea, or where the bowels have just become too relaxed to hold onto food long enough to digest. Including those with cellulitis, hemorrhoids, hyperhidrosis, polyuria, leucorrhea, and spermatorrhea amongst others (HA n.d.).
Not exclusively or entirely, many of the astringent foods and herbs may be considered as cooling, thickening, cohesive, tightening, retaining, drying, binding, and hardening. This taste is also a medicinal action. In excess or with the incorrect application, the astringent taste can contribute to undue hardening, or potentially congeal already thick, morbid, and putrefied fluids of the body. Additionally, astringency may contribute to tension, griping, constipation, withering, drying, and emaciation (D. Osborn 2018).
In addition to the effects each taste exhibits, we also consume in correlation with the time of year. The taste, as mentioned in each section, has an intimate connection with the seasons. Signifying that the associated tastes are aligned with the availability in nature and in preparation for the upcoming season.
Seasonal Consideration
In addition to the effects each taste exhibits, we also consume in correlation with the time of year. The taste, as mentioned in each section, has an intimate connection with the seasons. Signifying that the associated tastes are aligned with the availability in nature and in preparation for the upcoming season.
I suppose this brings us to the end of this review, but before we depart, I would like to take a minute to explain that whenever coming across a list of conditions like that of the previously mentioned, such as this taste supports that, or this herb supports that condition.
Which we see all too much as people “advertise” everything.
One should be aware that there are underlying causes to these imbalances and require more than just a particular taste or herb. These conditions are constellations amongst the various systems and should be addressed in the proper manner and approach.
Otherwise, what isn’t seen under the Band-Aid still remains, aka palliative. This also explains why more often than not, you will not see many general herbal suggestions from Herbal Restoration because we are all unique.
So whether conditions are vague and recurring or interfering with everyday life, do yourself a favor and get the support you require, whether it be from the herbalist, PA, MD, and the like. As an herbalist, I am integrative and feel the best approach encompasses all. We all have our perks: some educate, some diagnostic, some preventative, some supportive, others with the pill or blade. My point is, don’t hesitate; go get the issue checked out!
A distinguished palate, you say! Well, thank you to my teachers and guiders but you, the reader, as well, for going on this enlightening journey of Theophrastus’s eight tastes.
Brought to you from Herbal Restoration LLC, Written By Herbalist S. Reese. All Rights Reserved © 2026 Herbal Restoration LLC.
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