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Writer's picturejuliegtheyogi
Nov 33 min read

Transform Your Plate: 6 Tastes of Ayurveda at Every Meal

To promote agni (digestive fire) and overall well-being, incorporate all six tastes of Ayurveda in each meal: sweet, sour, salty, pungent, bitter and astringent.


Different sized bowls with various foods in them on a vibrant placemat

I used to love crunchy, raw veggies like carrots and broccoli, but then I discovered the life-changing practice of Ayurveda. It taught me that cooking these foods can help balance vata, the dosha most commonly out of balance in our fast-paced lives.


Once I started roasting my veggies and adding spices like cumin and ginger, my agni (digestive fire) took a turn for the better. Read on to find out how to embrace Ayurveda for better digestion. Balanced digestion means you can digest most foods well.


Unlock Your Digestive Fire

To support agni, here are key areas to be mindful of:


  • What you eat

  • When you eat

  • How you prepare your food

  • Seasonal influences

  • Your life stage


In Ayurveda, balance in the kitchen means enjoying the six tastes of Ayurveda at every meal—sweet, sour, salty, pungent, bitter and astringent. It's not just about sprinkling salt, cinnamon and cayenne pepper on your food—there’s an elegant strategy behind it. The amount of each taste you incorporate depends on the dosha that needs balancing.


Savor the 6 Tastes of Ayurveda

Below are examples of each taste.


  • Sweet: almonds, dates and raisins

  • Sour: lemons, pickles and yogurt

  • Salty: celery, olives and seaweed

  • Pungent: ginger, garlic and onions

  • Bitter: eggplant, kale and spinach

  • Astringent: apples, basil and potatoes


Qualities of Each Taste

Each taste has a different effect.


  • Sweet: cold, heavy and oily

  • Sour: hot, light and oily

  • Salty: hot, heavy and oily

  • Pungent: hot, light and dry

  • Bitter: cold, light and dry

  • Astringent: cold, heavy and dry


Balancing the Doshas With the 6 Tastes

Each of the six tastes can either pacify or aggravate the doshas.


  • Vata: balanced by sweet, sour and salty; aggravated by pungent, bitter and astringent

  • Pitta: balanced by sweet, bitter and astringent; aggravated by salty, sour and pungent

  • Kapha: balanced by pungent, bitter and astringent; aggravated by sweet, sour and salty


Eating with the six tastes in mind can help harmonize your doshas. For example, a cozy bowl of butternut squash soup this time of year can soothe vata.


Pro tip: Cooking isn’t just about making food. It’s a transformative process that can alter the taste and digestibility of food. Roasting garlic, for instance, turns its sharp pungency into a delightful sweetness.


Ready to transform your plate? Let's get cooking! Start with this Roasted Carrots Recipe With Ayurvedic Super Spices.


For more ways to support balanced agni through the six tastes of Ayurveda, sign up for Nourish Note, my monthly newsletter.


Register for Ayurvedic Yoga Classes

I lead Ayurvedic yoga classes to help you balance the qualities of the season. Take a season-balancing class for your mind, body and soul.




5 Ways to Learn More About Ayurveda and Self-Care


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