The pungent taste is among the six tastes in all the foods, herbs, spices, and beverages we ingest. 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, etc.
Long before the USDA established guidelines for health in this country, Ayurveda was using 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), chilis, ginger, garlic, onions, mustard greens, radish, turnip, 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, but 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. Also, dry ginger aggravates Pitta and Vata because of its heat, lightness, and dryness, but 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: Digests carbohydrates, proteins, and fats, reduces tissues, and increases heat and circulation.
Bio-medical actions: Blood-thinner, antispasmodic, antiparasitic, anthelmintic (deworming), carminative, diaphoretic, and a vasodilator.
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