This blog will comprehensively go through the 6 Rasas in Ayurveda. Rasa is a Sanskrit word meaning taste.
Introduction to Six Rasas in Ayurveda
Ra – to relish or to taste
Sa – juice or secretion
Rasa is the taste associated with the secretions in the mouth.
Each rasa is made up of the Panchamahabhutas or five basic elements.
Shadrasa as per Ayurveda are-
1. Sweet or Madhura
2. Sour or Amla
3. Salty or Lavana
4. Pungent or Katu
5. Bitter or Tikta
6. Astringent or Kashaya
A healthy diet is vital for a healthy body and mind. According to Ayurveda, the ideal diet consists of six tastes.
Taste preferences governed by Shadrasa play a crucial role in maintaining doshic balance, particularly in the early detection and prevention of imbalances.[1]
Six tastes of Ayurveda in detail
1. Madhur Rasa or Sweet taste in Ayurveda
It is made up of Earth + Fire elements. Think of dates and ripe bananas to relate to the sweet taste.
Benefits of sweet taste for the body
1. It’s cooling and calming
2. It’s the most nourishing among all the tastes
3. Sweet taste promotes strength and longevity
4. Beneficial for weight gain
Qualities of sweet taste
- As per Ayurveda, Madhur rasa consists of oiliness, deliciousness, delightfulness, and softness.
- It is also heavy, stabilising, moist, and nourishing.
- The effect of the digestion of the sweet taste is cooling and calming.
Effect of sweet taste on the Doshas
- Sweet taste balances the Vata and Pitta Dosha
- It also increases the Kapha Dosha
Examples of foods with a sweet taste
Wheat-Corn-Rice-Barley-Cereals-Oats-Milk-Millet-Maple Syrup-Coconut-Dates-Mango-Liquorice-Melon-Sweet fruits-Papaya-Root vegetables-Bananas-Wheatberry-Beans
Effects of Excessive Sweet Consumption
- Weight issues
- Diabetes
- Cold and cough
- Laziness and heaviness
- Anorexia
- Lack of digestive strength
According to Ayurveda, Sweets must be eaten first or before meals as opposed to the popular belief of eating sweets last as dessert. It’s because sweets slow down the digestion.
2. Amla Rasa or Sour Taste in Ayurveda
It is made up of Earth and Fire elements. You can think of oranges or Indian gooseberry to relate to the Amla rasa.
Benefits of Sour Taste
- Easy for digestion and hence boosts digestion
- Increases the appetite
- Moistens the mouth and boosts metabolism
- It is rich in vitamin C, hence an antioxidant
- Cleans the oral cavity
- Good for the heart
Qualities of Sour Taste
As per Ayurveda, sour is hot, oily, and heavy.
Effects of Sour Taste on Doshas
- Increases Pitta and Kapha Doshas
- Decreases or pacifies Vata Dosha
Example of food with a sour taste
Indian Gooseberry-Grapefruit-Tamarind-Garlic-Lemon-Cheese-Curd-Raisins-Tomatoes-Vinegar-Mango-Fermented Foods
Excess of Sour food consumption can cause
- Sensitivity in teeth, ears, and eyes
- Spreads kapha/phlegm all over the body
- Dryness of mucous membranes. In simpler terms, it destroys semen.
- Congestion
- Acne
- Eczema
- Heartburn
- Thirst and wet coughs
- fever
- ulcers
As per Ayurveda, you must avoid eating sour foods if you have skin or an inflammatory disease. Sour must be consumed after the sweet in the early part of meals.
3. Lavana Rasa or Salty taste in Ayurveda
This taste is made up of water and fire elements. Think of celery, rock salt, or seaweed for this taste.
Benefits of salty taste
- Increases salivation and hence supports digestion.
- Enhances the flavour of the food
- Promotes appetite and growth
- Moistens the body
- Soften the masses, or say, prevent the tumours
- Maintains water electrolyte
- Removes gases from the colon
- Anti flatulent
- Laxative
Qualities of Lavana Rasa
It is heating, oily, heavy and hydrating
Effects of Salty Taste on Doshas
- It increases the Pitta and Kapha Dosha
- It balances the Vata Dosha
Examples of foods with a salty taste
Celery-Seawood-Cucumber-Salt-Zucchini-Nuts-Cottage cheese-Seafood-Sesame seeds-meat
Effects of Excess Salty Food Consumption
- Water retention
- Excess thirst
- Narrowing of blood vessels
- Odema
- High Blood Pressure
- Weaken kidneys
- Wrinkles
- Acidity
- Hair fall
External use of salt
- It helps to reduce swelling and inflammation.
- Helps to remove moisture and toxins from the body.
As per Ayurveda, People with Hypertension, Ulcers, and High Pitta dosha should avoid salty food. However, natural mineral salt or rock salt is cooling rather than heating and is very beneficial for pitta.
Salty taste is the third taste we should consume in the meal.
4. Katu Rasa or Pungent taste in Ayurveda
This taste or rasa is made up of fire and air elements. Think of black pepper or onion’s taste for Pungent taste.
Benefits of Katu rasa or bitter taste
- The bitter taste naturally stimulates the blood circulation.
- It helps in detoxification.
- It is great for weight loss
- Also dries the excessive moisture.
Qualities of Pungent Taste
It is hot (the hottest of all tastes), dry, and light.
Effects of Katu Rasa on Doshas
- It increases Pitta and Vata Dosha
- Balances Kapha Dosha
Examples of foods with pungent taste
Garlic-Cinnamon-Onion-Cumin-Ginger-Peppercorn-Jalapenos-Black pepper-Radishes-Chilli powder
Effects of excess consumption of pungent taste
- Aggravate pitta and vata
- Dryness and inflammation
- Excess heat in the body
5. Tikta Rasa or Bitter taste in Ayurveda
It is made up of Air+Ether elements. You may think of Turmeric, Clove, or Bittermelon for a bitter taste.
There is a famous saying in Ayurveda, “Bitter for the sick and sweet for the healthy”
Benefits of the Bitter taste for the body
- It stimulates the Agni or the digestive fire.
- Anti-bacterial and Anti-viral
- This taste naturally eliminates the toxins, germs, and bacteria.
- Helps in digestion and also relieves gas
- Beneficial for skin disorders
Qualities of Bitter Taste
It is dry, cold, and light.
Effects of Bitter Taste on Doshas
- A bitter taste aggravates vata dosha
- It pacifies Pitta and Kapha Dosha
- It is the only taste that pacifies Pitta and Kapha Dosha and doesn’t aggravate Vata Dosha that much.
- In moderate quantity, it’s beneficial for all the doshas.
Examples of Bitter food
Eggplant-Neem leaves-Kale-Turmeric-Sesame seeds-Aloe Vera-Castor oil-Giloy-Cumin-Cloves-Fenugreek-Coffee-Grape fruits-Bitter melon-Olives-Raw green vegetables
Effects of excessive consumption of bitter taste
- Dryness of fluids
- Repletion of blood
- Dryness in the throat
- Reduction of strength
- Emaciation
6. Kashaya Rasa or Astringent Taste in Ayurveda
It is made up of Earth and Air elements. You may think of coriander or Broccoli for this taste. It is the driest of all six tastes.
Benefits of Kashaya Rasa
- Externally, Astringent herbs stop bleeding.
- Internally, it is useful for diarrhoea or excessive sweating.
Qualities of Astringent Taste
Astringent taste has the qualities of Light, dry, Cold, and Rough.
Effects of Astringent Taste on Doshas
This taste balances Pitta and Kapha Dosha.
It increases the Vata Dosha.
Examples of Astringent Foods
Green bananas-Popcorn-Green grapes-Poppy seeds-Pomegranates-Broccoli-Apples-Avocado-Craneberries-Potatoes-Green beans-Raw carrots-Okra-Most beans and beans-Coriander seeds.
Effects of excessive consumption of Astringent taste
- Gas and bloating
- Difficulty speaking
- Dry mouth
- Constipation
- Stiffness
- Clotting of blood
People with vata dosha should avoid the astringent taste.
Excessive intake of any particular rasa—termed ‘Ati Sevan’—can disturb bodily functions, underscoring the importance of balanced dietary habits.[2]
Effect of Six Tastes on Doshas in Ayurveda
Ayurveda recommends eating all six tastes daily to promote body balance. The image below shows how a taste increases or decreases the Vata, Pitta, and Kapha Dosha.
Each taste in Ayurveda is linked to specific physiological and psychological responses, making Shadrasa central to both diagnosis and treatment.[3]
List of foods as per taste in Ayurveda
The image below lists the food according to the taste of Ayurveda.
Conclusion
Incorporating six tastes into your daily diet can support proper digestion and metabolism. Ayurveda has a holistic approach towards health. Letting your tongue taste Shad Rasa will strengthen your immunity and overall vitality.
Also, Ayurveda’s unique classification of drugs based on taste (Rasa) reflects its empirical approach to understanding pharmacological activity.[4]
Reference
[1] Jyoti, Lasitha Sanal. Protocol for an observational study on the correlation between Dosha Kshaya‑Vriddhi and taste preferences (Shad‑Rasa) as preventive measures in Ayurveda. International Journal of Ayurveda360. 2025 Feb;1(1):7. Available from: Link to Study. <Go to Citation>
[2] Hooda P. A review article on the physiology of Shadrasa Ati Sevan in our body. World Journal of Ayurveda Science. 2022 Jan;2(1):1–6. Available from: Link to Study. <Go to Citation>
[3] Soni D, Ramesh V. The six different tastes in Ayurveda: a comprehensive exploration. Aathiyoga: Indian Journal of Ancient Medicine and Yoga. 2024 Dec;3(4):14. Available from: Link to Study. <Go to Citation>
[4] Maurya S, Singh R. Traditional phytochemistry: identification of drug by ‘taste’. Indian Journal of Traditional Knowledge. 2007 Apr;6(2):330–4. Available from: Link to Study. <Go to Citation>
