The Six Tastes - Pungent

The six tastes include the pungent taste found in all the foods, herbs, spices, and beverages we consume.  The six tastes are introduced to the body through the taste buds, which stimulate the Six Stages of digestion. These stages break down fats, proteins, carbohydrates, and other nutrients.

Long before the USDA established guidelines for health in the United States, Ayurveda had been utilizing the Six Taste theory to achieve balanced nutrition.

The  Pungent taste is a combination of the fire and air elements. It is the hottest of all tastes, which stimulates digestion, clears sinuses, improves blood circulation, and motivates the senses. 

This taste is associated with wasabi (horseradish), chilies, ginger, garlic, onions, mustard greens, radishes, turnips, and many heating spices like black pepper, mustard seeds, cayenne pepper, cloves, and paprika, all of which break down carbohydrates, proteins, and fats.

Its light and dry qualities may aggravate Pitta and Vata. Still, it brings a sense of balance to the wet and heavy Kapha by eliminating ama (digestive slug) and mucus, clearing the sinuses, breaking up clots, and supporting the elimination of excess fat.

The exceptions to the rule are raw onions and garlic, which are very heating, but their energies become cooler when they are cooked. Additionally, dry ginger aggravates Pitta and Vata due to its heat, lightness, and dryness; however, fresh ginger is balanced for all three doshas.

Pungent Ayurvedic Facts:

Elements: Fire and air

Qualities: Hot, dry, light, sharp (penetrating), aromatic

Taste (Rasa): Pungent

Temperature (Virya): Hot

After Effect (Vipaka): Pungent

Balances: Kapha

Aggravates: Vata & Pitta

Location: Jejunum (The second part of the small intestine)

Promotes the Digestion of carbohydrates, proteins, and fats, reduces tissue, and increases heat and circulation.

Bio-medical actions: Blood-thinner, antispasmodic, antiparasitic, anthelmintic (deworming), carminative, diaphoretic, and a vasodilator.