Acupuncture is part of a system of Traditional Chinese Medicine, which includes practices that promote whole-person health. In addition to offering guidance on how to adjust your diet to match the seasons, TCM recommends working toward a balance of different tastes in your diet to increase feelings of satiety and emphasizing specific flavors in different seasons. In TCM “flavors” or “tastes” are less about the actual taste, and more so descriptions of the effects in the body.

Bitter

Bitter is the flavor of Fire and is thought to have effects on the heart. If you read our blog post about summer in TCM, you know that bitter is a summer flavor!

Humans tend to have an aversion to bitter-tasting foods as a product of evolution—bitter flavors tend to warn us of potentially toxic substances. However, bitterness is also a quality of medicinal herbs. Alkaloids, glycosides, and flavonoids, which are often bitter, help support the circulatory and nervous system. Bitter herbs are often used to protect the stomach and heart and calm heat— you can see why bitter flavors are recommended in the summer!

What kinds of foods count as “bitter” flavors? Bitter gourd, pomelo, mustard greens and other bitter green vegetables, alfalfa, romaine lettuce, rye, dandelion, parsley, collard greens, arugula, kale, celery, corn, sesame seeds, and coffee are just a few foods considered bitter.

Sweet

Sweet is the flavor of Earth. In TCM, “sweetness” describes the flavor of grains and meats, rather than the simple sugars we find in modern foods. Sweet taste is considered to be gentle and nourishing. This flavor is suitable for everyone, but children especially tend to crave naturally sweet foods as they strengthen their digestive systems. Most tonic herbs, such as licorice, astragalus, and jujube dates, will have a flavor profile that includes sweetness.

Sweet taste is related to the spleen in TCM, which aids in the full digestive process from transportation to absorption. Disruption to the spleen may cause lack of energy, bloating, and poor sleep quality. Sweet herbs may facilitate concentration, alleviate mental restlessness, and support a restful sleep, as well as aiding digestion.

This flavor works to harmonize all the other flavors. Sweet foods to eat include apple, apricot, cherry, date, fig, grape, grapefruit, olive, papaya, peach, pear, strawberry, tomato, beet, mushroom, cabbage, carrot, celery, chard, cucumber, eggplant, lettuce, potato, spearmint, squash, sweet potato, almond, chestnut, coconut, sesame seed, sunflower seed, walnut, honey, whole grains, rice, beans, and meats.

Spicy

Spicy (sometimes called pungent) is the flavor of Metal. The properties of this flavor are easily recognizable, even outside of TCM! Spicy tastes increase circulation and relieve congestion. For these reasons, spicy flavors can be great if you have a cold or are feeling under the weather. Spicy flavors can warm the body and even stimulate sweating.

Because spicy flavors clear mucus, improving breathing, TCM teaches that these tastes are good for the lungs. As spicy tastes tend to stimulate the digestive tract, they are also good for the large intestine and colon. In TCM, spicy foods include ginger, garlic, pepper, scallions, radish, turnip, cayenne, fennel, cinnamon, spearmint, rosemary, onion, nutmeg, basil, horseradish, peppermint.

Salty

Salty is the taste of Water, and as such is associated with the kidneys. Traditional Chinese Medicine teaches that salty is a cooling, grounding, centering flavor. Although salt often gets a bad rap in Western medicine, it is essential for the body, and has many positive effects.

Salt helps the body retain essential moisture, dispelling dryness. It also helps break up phlegm, balance digestion, and encourage healthy elimination. In addition to the salt we easily recognize, most animal products are considered salty in TCM. Other foods you may not immediately think of for salty flavors include prawns, sea cucumber, lamb, oyster, black beans, walnuts, chestnuts, goji berries, salt, seaweed, barley, millet, soy sauce, miso, and pickles.

Sour

Sour is the taste of Wood. Sour foods work to contract and absorb. Also known as astringent tastes, sour flavors help to dry and firm tissues, and are useful for conditions like excessive perspiration, diarrhea, and hemorrhoids. These flavors are great for counteracting the effects of rich or greasy food. Sour flavors also help the body digest and absorb minerals (they’re good for the liver!), and help with concentration and focus.

Most sour flavors are are eaten as part of a condiment or in small amounts. Foods are often a combination sour along with other flavors, such as fruit commonly being sour and sweet. Sour flavors work wonderfully to balance other tastes! TCM sour foods include some obvious ones like sauerkraut, sourdough bread, lemon, and lime, but also things like tomato, orange, kiwi, pickles, rose hip, apple, blackberry, grape, mango, olive, raspberry, tangerine, yogurt, and black and green teas.