How Taste, Temperature and Texture Influence Your Food
The three T’s are the basis of Ayurvedic cooking, leading to optimal digestion and better health.
Taste makes food more pleasurable. Temperature determines energy whether hot or cold. Texture makes it more interesting and digestible.
We’re always seeking the optimal balance of these elements.
Taste makes food more pleasurable. Temperature determines energy whether hot or cold. Texture makes it more interesting and digestible.
We’re always seeking the optimal balance of these elements.
The Six Tastes of Ayurveda
According to Ayurveda philosophy, a diet filled with these six tastes gives you a naturally balanced way of eating, one that leaves you feeling nourished and satisfied. In our SEASON-ing classes you’ll learn how to incorporate them into your cooking.
Sweet – Grounding, nourishing, building. Slows digestion, improves strength and calms the nervous system.
Examples: Fruit, grains, sweet potatoes
Sour – Stabilizing. Improves appetite and absorption; supports digestion.
Examples: lemon, lime, apple cider vinegar, tamarind
Salty – Grounding, hydrating, moisturizing. Softens tissues, stimulates digestion and balances electrolytes.
Examples: sea salt, seaweed, celery
Bitter – Cleansing, nutritious. Cleanses, detoxifies blood, provides magnesium and calcium.
Examples: leafy greens, brussels sprouts, fenugreek
Astringent – Clarifying, drying, calming. Slows digestion, absorbs water, dries fat, tightens tissues.
Examples: legumes, sprouts, spinach, cranberry, pomegranate
Pungent/Spicy – Stimulating, energizing, warming. Boosts appetite, stimulates circulation, clears sinuses.
Examples: garlic, ginger, mustard, hot spices, onions
Sweet – Grounding, nourishing, building. Slows digestion, improves strength and calms the nervous system.
Examples: Fruit, grains, sweet potatoes
Sour – Stabilizing. Improves appetite and absorption; supports digestion.
Examples: lemon, lime, apple cider vinegar, tamarind
Salty – Grounding, hydrating, moisturizing. Softens tissues, stimulates digestion and balances electrolytes.
Examples: sea salt, seaweed, celery
Bitter – Cleansing, nutritious. Cleanses, detoxifies blood, provides magnesium and calcium.
Examples: leafy greens, brussels sprouts, fenugreek
Astringent – Clarifying, drying, calming. Slows digestion, absorbs water, dries fat, tightens tissues.
Examples: legumes, sprouts, spinach, cranberry, pomegranate
Pungent/Spicy – Stimulating, energizing, warming. Boosts appetite, stimulates circulation, clears sinuses.
Examples: garlic, ginger, mustard, hot spices, onions
The Effects of Temperature
Hot and cold not only relates to the temperature of food but also to the energy it produces. Consuming warm or pungent foods helps increase body temperature and stimulates digestion. Consuming cool foods helps lower body temperature, reduces acidity and can lower blood pressure.
In winter and early spring when weather is cold and damp, we recommend eating more bitter, pungent and astringent foods.
In summer, with hot, dry weather, we recommend choosing sweet, bitter and astringent foods.
Come fall and autumn, when weather turns cool and windy, your body will want sweet, sour and salty foods.
In winter and early spring when weather is cold and damp, we recommend eating more bitter, pungent and astringent foods.
In summer, with hot, dry weather, we recommend choosing sweet, bitter and astringent foods.
Come fall and autumn, when weather turns cool and windy, your body will want sweet, sour and salty foods.
Texture Matters
Every meal should include a variety of textures. Why? Because a mix of textures helps ensure a balance of tastes and temperatures. (They all work together to create healthy eating).
Preparing foods in a variety of ways – steamed, grilled, baked, roasted or raw – naturally gives you different textures for more enjoyable eating.
Preparing foods in a variety of ways – steamed, grilled, baked, roasted or raw – naturally gives you different textures for more enjoyable eating.