Ayurvedic nutrition brings the body back into balance and gives us strength and energy. Necessary for the right diet is the “Rasas,” the 6 flavors of Ayurveda:

  • Sweet – Madhura
  • Sour – Amla
  • Salty – Lavana
  • Bitter – Tikta
  • Sharp – Katu
  • Herb – Kashaya

The Rasas influence the Tridoshas (Vata, Pitta, Kapha). Through these connections, it is possible in Ayurvedic nutrition to put together a suitable nutritional pan for every type of constitution and every health disorder. It is best to eat the 6 Rasas regularly together and in approximately equal parts in one dish.

We will tell you here what effect the 6 flavors have in Ayurveda and which foods they are assigned.

Sweet – Madhura

  • Sweet food works, who would have thought otherwise, on an emotional level
  • Related elements: earth and water
  • Doshas: Kapha is built up, Vata and Pitta are reduced
  • They give strength, have a calming effect, make you happy, create a feeling of well-being and security
  • Foods with massive properties cannot be digested well because they reduce the digestive fire
  • The following foods are assigned to the sweet flavor: honey, pastry, carrots, sweet potatoes, almonds, rice, milk, sweet fruit

Sour – Amla

  • Acidic foods awaken; they sharpen the senses, release enzymes and hormones
  • Connected elements: Fire and earth
  • They can ensure good digestion, have a cleansing effect, increase saliva secretion, stimulate the appetite, strengthen the organs
  • Doshas: Kapha and Pitta are increased, Vata is decreased
  • In excess, they cause thirst, muscle weakness, diarrhea, and inflammation
  • Acidic foods are, for example, Tomatoes, sour fruit, citrus fruits, amla fruits, sumac (a fruity and sour spice)

Salty – Lavana

  • Salty foods strengthen the digestive fire and are appetite-enhancing
  • They dilate and cleanse the body channels and have a diuretic effect and promote sweat production, have a degrading impact on tissue
  • Doshas: Pitta and Kapha are strengthened, Vata is reduced
  • Excessive water may cause water retention in the tissues, weakness, thirst, fever, eczema, gout, and inflammation
  • Besides salt, algae are also very salty.

Bitter – Tikta

  • Bitter foods can have an emaciating and drying effect
  • However, they also stimulate the appetite, cleanse the blood, reduce fat, promote digestion, encourage movement and help with fever, burning, and itching
  • They also stimulate the digestion of sugar and fat in the body
  • Doshas: Vatta is strengthened, Pitta and Kapha are reduced
  • In excess, it can lead to dizziness, loss of strength, dry mouth, and headaches
  • The bitter taste is assigned to the following foods: Chicory, turmeric, cinnamon, cardamom

Sharp – Katu

  • Spicy food awakens the senses, has a stimulating effect
  • They stimulate the metabolism, have a warming effect (therefore charming in winter), the energy begins to flow again, they can break down fatty tissue, have a tear-irritating, appetizing effect, promote saliva secretion and clean the mouth, stimulate the organs, have an anticoagulant effect
  • Cooking makes them more digestible
  • Doshas: Vata and Pitta are strengthened, Kapha is reduced
  • In excess, they can cause sweating, leanness, fatigue, dizziness, thirst, burning, vomiting, trembling
  • The following belong to the spicy foods: ginger, chilies, black pepper, radish, radish

Herb – Kashaya

  • Tart foods have a degrading and absorbing effect on the tissue; they have a soothing, healing, cooling, and blood-purifying effect and can also dry out the body juices
  • Doshas: Vata is strengthened, Pitta and Kapha have a reducing effect
  • In excess, they cause flatulence, weakness, heart pain, dry mouth
  • Tart foods: spinach, lentils, peas, celery, unripe bananas

Stuffed Ayurvedic Pancakes – Recipe with 6 flavors of Ayurveda

This wonderful recipe is gluten-free and tastes simply delicious, especially in summer. It also helps you to strengthen your immune system.

The following ingredients of the corresponding flavors can be found in our dish:

Bitter:

cumin, coriander, royal cumin, basil

Sharp:

Paprika, onion, ginger, chili, black pepper

Sour:

Tomato, Yogurt

Sweet:

Carrot, avocado, chickpea flour

Salty:

Salt

Herb:

Spinach

Ingredients overview (for four crepes)

For the dough:

  • approx. 90g chickpea flour
  • Two hands full of fresh baby spinach
  • Two tablespoons natural yogurt
  • ¼ TL roasted cumin seed
  • ½ tsp freshly grated ginger
  • ¼ TL Coriander powder (optional)
  • Himalaya salt to taste
  • ¼ tsp black pepper (ground)

For the filling:

  • ½ Red bell pepper
  • ½ avocado
  • One carrot
  • ½ Onion
  • 7-8 pieces cherry tomatoes
  • Fresh basil leaves
  • One green chili (optional)
  • Ghee

Preparation

  1. Halve the tomatoes, cut the rest of the vegetable julienne
  2. Puree spinach with a little water and ginger in a blender
  3. Mix chickpea flour with all spices and stir
  4. Mix the spinach-ginger puree with the chickpeas-spice mixture and stir with a fork like a scrambled egg
  5. Add two tablespoons of yogurt and continue stirring. This mixture forms the crepe dough. Add a few tablespoons of water for a thinner consistency.
  6. Put some ghee in a hot pan and fry the onions in it over high heat to be glassy but not soft. Appear to release onion and set aside.
  7. Sauté carrots in the same pan without adding any more fat and take out again.
  8. Sauté the peppers also without adding more fat for a few seconds and then release.
  9. Roast the tomatoes briefly, then spread some ghee on top of the tomatoes and release.
  10. Roast the chili a little bit and add it to the rest of the vegetables.
  11. Add a few drops to the pan, remix the prepared dough briefly, add the appropriate amount for a crepe, and spread it in the pan. When the dough becomes firm from the bottom, turn the crepe and fry it from the second side.
  12. Spread the previously roasted vegetables on one half of the crepe, add avocado slices and fresh basil. In the meantime, leave the crepe in the pan.
  13. Fold the filled crepe and serve hot.

We wish you a good appetite and much success in cooking with the 6 flavors of Ayurveda!

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