Rasas: the 6 flavors of Ayurvedic food

Rasas: the 6 flavors of Ayurvedic food

Like many other Ayurvedic terms, Shallow is a word in Sanskrit that means flavor. What happens is that rasas play a fundamental role in the balance of doshas of our body (find out which ones are here). Depending on the flavor present in the food, we should consume more or less some to balance our body: sweet foods decrease dosha vata and increase kapha; spicy ones do the opposite. And these are just a few examples 😉

Rasas: the 6 flavors of Ayurvedic food

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The rasas are related to some characteristics and properties of food that influence our balance: to essence when the flavor indicates what is essential in that food and what its qualities are; The sap about the properties and what the plant feeds on; The appreciation to arouse feelings and emotions; and the circulation it relates to energy and power.

  • Foods can contain one or more flavors in themselves, with predominance. Choose to invest more in foods with shallows that can balance your doshas or that you realize are good for you. Likewise, you should avoid those who do harm or cause discomfort. Self-knowledge is everything!

CANDY

Flavored foods candy are formed by the elements land and water. The flavor is related to the increase of kapha and reduction of pitta and vata. This type of ingredient promotes nutrition, calm for the mind, longevity, strength and acts in the construction of tissues. It is found in carbohydrates, fats and proteins, but should not be consumed in excess.

Rasas: the 6 flavors of Ayurvedic food

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There are the most classic sweets that are the first to come to mind, but we also have the fruits, vegetables, some cereals and legumes that are part of this flavor: beets, carrots, bananas, molasses, brown sugar and several others are the most suitable for consumption.

ACID

The flavour acid is formed by earth and fire and it increases a lot of pitta, a little kapha and reduces vata. It is ideal for stimulating digestion, strength and development of the mind and intellect. Citrus fruits, more acidic sauces, tomatoes, vinegar and alcohol are considered acidic foods.

Rasas: the 6 flavors of Ayurvedic food

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Consumption should be reduced as it can cause imbalance if done with exaggeration. That is, they are great for seasoning foods and bringing a balanced flavor to the dishes.

SPICY

The spicy are flavors formed by fire, as expected, and the air! Like acid, it greatly increases pitta, but also vata and reduces kapha. It is the main to activate metabolism, blood circulation and aids in digestive function.

Rasas: the 6 flavors of Ayurvedic food

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Spicy foods are pepper, onion, garlic, ginger, cloves and cinnamon, for example. Remember, don’t overeat – in this case it can cause irritability and even inflammation.

BITTER

THE bitter is originated by air and ether, increases vata and decreases kapha and pitta. This flavor is indicated, albeit in moderation, to detoxify, calm, lower fever and act to cleanse the body.

Rasas: the 6 flavors of Ayurvedic food

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Green leaves are the most common to find the bitter taste, but artichokes and jiló also have the property. If consumed too much it can “clean” and “dry” the body more than necessary, causing tissue problems. Still, if used in excess, it can bring anxiety, sadness and depression if it causes imbalance.

SALTY

The savory are shallows made from the union of water and fire, aggravate kapha and pitta and reduce vata. The functions are related to the lubrication of the tissues, stimulating digestion and acting smoothly as a laxative.

Rasas: the 6 flavors of Ayurvedic food

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It is present in the table salt that we put in food, meat, fish, soy sauce and seaweed. They must be consumed with great care, as they cause fluid retention and even aging.

ASTRINGENT

Finally we have the flavor astringent, which is composed of the air and earth. Increases vata and causes pitta and kapha reduction. It’s that flavor that catches our tongue, you know? However, because they “suck up” fluids, they are great for reducing secretions, balancing blood sugar levels and still calming or relieving stress.

Rasas: the 6 flavors of Ayurvedic food

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Green apples, lentils, cabbage, green bananas and more fibrous foods are part of this flavor. They should be avoided if they cause dehydration, gas or insomnia.

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Ah, if you want to know more about Ayurveda we have some indications of posts: “Ayurvedic medicine” and “the foods of each dosha” are good to start. It is worth emphasizing that it is always important to consult a doctor or nutritionist to know exactly which foods are right for you, ok?

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