The Six Tastes According to Ayurveda- Know about Sour taste

The sour taste comprises elements like Earth and Fire, the sour taste is considered hot and oily but also light. Generally, sour, unripe fruits and vegetables are commonly used as digestive chutneys in India for this reason. Sour foods increase the flow of saliva and make the mouth which helps digestion and awakens emotions
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About the third rasa– Sour

Sour taste is found in citrus fruits such as lemon and sweet lime, sour milk products (like yogurt, cheese, and sour cream), and fermented substances (including wine, vinegar, pickles, sauerkraut, and soy sauce). When used in moderation, sour taste stimulates digestion, helps circulation and elimination and energizes the body. It strengthens the heart, relieves thirst, maintains acidity, sharpens the sense organs, and helps extract minerals such as iron from food. It provides nourishment to all the vital tissues (dhatus) except the reproductive tissues (the exception being yogurt, which nourishes all the tissues).

Location on the Tongue: front edges, along the tapered curve of the tongue
Affinity for Organs: Lungs
Associated positive emotions: understanding, discrimination, appreciation, comprehension

The Role of the Sour Taste

The sour taste in Ayurveda kindles the agni or the digestive fire by stimulating acid secretions in the stomach and increasing circulation. Also, sour dispels gas, promotes salivation, moistens food, and thus aids in swallowing and digestion. Sour will also add bulk to the body. In terms of gunas or qualities, the sour taste in Ayurveda is light and hot.

All the tastes impact us both physically and emotionally. Psychologically, the sour taste in Ayurveda promotes healthy discrimination or discernment, awakens the mind, sharpens the senses, and helps in analysing and evaluating capabilities. Excess sours leads to feelings of envy, jealousy, and anger.

The sour taste nourishes all the dhatus or tissue systems in Ayurveda except for artava and shukra (the reproductive tissue). Ayurveda mentions that we must consume all things in moderation. When used in excess, sour makes the teeth sensitive, creates thirst, hyperacidity, a burning sensation in the throat or chest, and heartburn. Too much of the sour taste can cause excessive blinking of the eyes, skin infections, as well as edema or muscle wasting. Overuse of sour will also cause ulcers, hot flashes, and menstrual difficulties. It can also lead to problems related to the liver, gallbladder, and thyroid.

Examples of foods with the sour taste in Ayurveda are: lemon, citrus fruits, raspberries, strawberries, fermented foods (miso, soy sauce, yogurt, pickles, yellow cheese, vinegar, and alcohol), and tamarind. The virya or post-digestive effect of sour is heating to the body and the vipak or aftertaste of sour is also sour.

Foods that illustrate Sour taste

Fruits like grapefruit, lemon, sweet lime, raisins, tamarind and vegetables such as tomatoes, grains like dough breads (fermented with yeast), dairy and eggs, cheese, sour cream, yogurt are some of the foods. Others include wine, home-made pickles, sauerkraut, soy sauce, alcohol, vinegar, most fermented foods, spices & flavourings like lemon juice, lime juice, garlic and more.

Word of caution: Packaged and processed foods like pickles consumed in high amounts are not considered healthy.

Benefits of Sour rasa

This stimulates digestion and clears dryness through taste buds on the sides of the tongue. Sour fruits are usually high in Vitamin C and have a nature similar to antioxidants, showing rejuvenating properties, and tonic herbs.

The sour taste awakens the mind. It is anti-flatulent, antispasmodic, energizing, refreshing, satisfying, nourishing to the heart, and removes dryness.

• The sour taste is digestive,
• It fuels the appetite,
• It increases salivary secretions,
• It enhances the secretion of digestive enzymes, and
• It stimulates metabolism
• It also expels excess vata,
• It moves stagnation in the liver
• It encourages the flow of bile

If consumed in excess

If over consumed, the sour taste can lead to sensitivity in the teeth, ears, and eyes. It can also cause dryness in the mucus membranes, draw the tissues inwards, disturb the blood, harm semen, and cause congestion, rash, dermatitis, acne, eczema, psoriasis, itching, excessive thirst, hyperacidity, heartburn, ulcers, and even ulcerative colitis. In some cases, it can also lead to thirst, dizziness, fever, diarrhea, anemia, edema, or wet coughs and dampness in the lungs.

The sour taste can worsen the situation if there is itching, excess heat, excess congestion, or if there is too much pitta in the blood (rakta dhatu). It is best to avoid in hot and damp conditions or with skin conditions of any kind. Pomegranate and limes are cooling for pitta because they reduce heat and inflammation.

Footnote

The sour taste tends to be fairly familiar to us. Majority of it is the result of acids such as citric acid, lactic acid, malic acid, oxalic acid, and ascorbic acid in our foods.