Hi First name / there,
Last week, we explored the
sweet taste, or Madhura Rasa, in Ayurveda. This week, we're diving into the
Power of Sour, examining why the sour taste, or
Amla Rasa, is so important in Ayurveda, especially in Fall.
First, the sour taste is associated with the element of fire and increases pitta dosha, as well as agni, or our digestive fire. In addition to stimulating digestion, sour foods promote the absorption of nutrients and - once metabolized by the liver - can have a cooling, alkalizing, and hydrating effect on the cells.
Common sour foods in Ayurveda include citrus fruits, fermented foods, yogurt, and pickled foods. Sour tastes are generally recommended for people with kapha (earth/water) and vata (air/ether) predominant constitutions to help balance agni.
In Fall - as the weather cools off and dries out - the sour taste can be enjoyed by most. Many sour foods are also a wonderful source of Vitamin C, calcium, and other nutrients.
Adding sour taste to your diet can be as simple as squeezing a pinch of lime onto your food at mealtime. Or, you can try one of our delicious agni-enhancing sour-taste recipes below.
Enjoy the Power of Sour! 🍋
Until next week,
