A Short Journey into the Astringent Taste

A Short Journey into the Astringent Taste

Astringent tastes are formed from the elements of air and earth and can be used in medicinal quantities by all types. The astringent principle helps to reduce bodily secretions and constricts bodily tissue. Good for Pitta Dosha types - It is cooling and has a slight drying quality and is useful to Pitta types because it moderates their heat, to Kapha types because its lightness and dryness balance their heavier qualities and is least useful to Vata types who are already light and dry.

 Promotes Healing

Astringency contracts and slows down the digestion and the taste should be used moderately. Medicinal uses of the astringent taste use this constricting quality to promote healing.

Restores the emotions

Astringency encourages a realistic approach to situations and in small quantities, it “mops up” extreme emotions. Taken in excess astringency it can create a shutdown – a loss of interest in anything.

Astringent foods

They are colder and dry – beans, teas, apples, pomegranates, cranberries, cauliflower, cabbages and dark leafy greens.

Mike Dhallwal describes the astringent taste