Introduction of Bitter Taste
Bitter taste is also known as ‘tikta’ rasa in Ayurveda.
There is a famous saying in Ayurveda – bitter for the sick and sweet for the healthy. In periods of illness, bitter taste is the first choice among all the tastes.
Bitter taste is dry, cold, and light. It is the lightest among the tastes because of its air-ether composition. These properties enable it to pacify pita and kapha and aggravate vata. In small quantities, it is beneficial for all the doshas. It is the only taste that pacifies both pita and kapha and does not aggravate vata that much. At the same time, it stimulates our agni (fire element), which digests ama (toxins).
At the mental level, bitter refers to something unpleasant or unwanted, as in a ‘bitter pill to swallow’,’ the bitter fruits’.
Actions
Bitter taste is undesirable, but once consumed, it increases the desire for food, eliminates toxins, germs, and bacteria. It alleviates fainting, skin diseases, burning sensations, itching, and thirst.
lends firmness to skin and muscles, cures fever, appetizes, aids in digestion, purifies mother’s milk and blood, reduces fat, dries up secretions like sweat, mucus, pus, urine, stools, e.t.c.
Excess
Despite all the good properties excess of bitter taste will produce unwanted effects like depletion of blood, plasma, muscle, fat, marrow, and semen, roughness in the micro channels, reduction of strength, emaciation, illusion, and dryness in the throat. All these are manifestations of aggravated vata.
Sources of bitter taste:
Bitter taste is abundant in nature, although less admired, particularly in the West. It is found in most green leafy vegetables along with an astringent taste. Also found in sandalwood, turmeric, neem (margosa tree), Giloya (Indian tinospora), luffa, khas khas grass,shankhpushpi (aloe weed), Indian aloe (aloe vera), clove, malabar nut, e.t.c.
