How taste colors the effect
In TCM, taste isn’t a detail but a diagnostic and therapeutic principle. Each taste has a direction and function in the body. This applies to food, but also to herbs.
The five basic tastes
Sweet
Effect: nourishing, constructive, slightly relaxing.
Uses: in tonics, soups, restorative recipes.
Risk of excess: lethargy and fluid retention.
Pickles
Action: astringent, tenacious.
Application: for a tendency to “leakage” (sweating, emotions, loss of energy).
Typically in seeds such as Suan Zao Ren.
Bitter
Action: drying, descending, “relieving”.
Application: for heat, restlessness, feeling of stress.
Risk of excess: can deplete Yin and moisture.
Sharp/Spicy
Action: spreading, moving, opens pores.
Application: for colds, stagnation, beginning of a cold.
Risk of excess: can scatter Qi, long-term exhaustion.
Salty
Effect: soothing, dissolving, guiding downwards.
Application: for hardenings, lumps, support of kidneys and bones.
Risk of excess: taxing on fluid balance.
Taste as a compass
When creating a formula, we consider not only which organs are affected, but also the distribution of flavors. Sweet to build, a little bitter to clarify, and sour to hold. It’s like cooking: flavor harmony also creates energetic harmony.