The Five Flavours of Herbs
All of the flavours that we can sense can be grouped into 5 categories: sweet, sour, bitter, pungent (spicy) and salty. In traditional Chinese medicine these five flavours are associated with particular organs of the body. When we have a particular flavour our taste nerves send a signal to the brain which then sends messages to the organs linked to that flavour. Our Western diet tends to overemphasize the sweet and salty flavours. However, all of the flavours are necessary to keep the body in balance.
Herbs are used for their medicinal qualities. These qualities are generally associated with their constituents such as their alkaloids, anthraquinones, bitters, flavonoids, mucilage, saponins, tannins and volatile oils. However herbs also have flavours and these flavours can add to the herbs medicinal qualities.
Salty, sour and bitter flavours are considered to be cooling.
Sweet and pungent flavours are considered to be warming.
Sour, bitter and pungent flavours are considered to be drying - meaning that they help to correct imbalances such as abnormal fluid build up, swelling and other fluid obstructions. Conditions such as oily skin, edema, joint swelling, yeast overgrowth, fatigue can benefit fro drying.
Sweet and salty flavours are considered to be moistening and can help in conditions resulting from a deficiency of fluids. Conditions such as dry skin, dry mucus membranes, dry cough, constipation and irritated eyes can be assisted by moistening herbs.
Bitter flavour is cooling, drying, strengthening and draining. It also has anti-inflammatory and anti-bacterial effects. Most bitter herbs contain some form of alkaloid. Bitter herbs:
stimulate the small intestines, pancreas and digestive secretions.
strengthen the heart
lowers cholesterol
reduces fevers
reduces cravings for sweet foods
supports fat metabolism
helps eliminate mucus especially from the lungs
Bitter herbs can aid in weight loss, detoxifying the body and help to clear the mind and skin. Examples of bitter herbs include: dandelion leaf, chamomile, green tea, yarrow.
Sour flavour is cooling, drying and astringent. The flavour is sometimes due to the presence of acids such as ascorbic, citric and malic. Sour herbs:
stimulate the liver and gall bladder as well as other parts of the digestive system.
stimulate the release of saliva and stimulates the appetite.
can assist in fat metabolism.
can restrict the secretion of fluids such as urine, sweat, blood and seminal.
are calmative (relieves colic or griping).
Examples of sour herbs include: lemongrass, orange peel, rose hip, hawthorn berries.
Pungent or spicy flavours are warming. They:
stimulate the lungs and large intestines
induce perspiration
stimulate nerves
promote circulation
stimulates low acid production and thus aids in digestion
Many pungent herbs contain essential oils that have anti-microbial properties and they are good for any cold condition. Examples of pungent herbs include: basil, cinnamon, ginger and mint.
Salty flavour is cooling, softening, draining and diuretic. The salty flavour indicates the presence of mineral salts. The salty flavour can help to soften hard masses (such as tumours) in the body. It especially affects the kidneys, nerves and bladder. Sea vegetables such as kelp and dulse are examples of salty foods as are the herbs nettle and plantain.
Sweet flavour is regarded as a tonic nourishing the stomach and spleen. The sweet flavour can help to slow down acute symptoms and increase tolerance to stress and pain. This is a flavour that is often 'overdone' in Western diets with the over consumption of carbohydrates. Examples of sweet flavour herbs are: anise, fennel, licorice and stevia.
The sour, bitter, pungent, salty and sweet flavours of foods and herbs can add to the way in which we use herbs for medicinal purposes.
19.08.2007. 23:45
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