Reading Notes : Six Basic Tastes of Tibetan Medicine

From : " Tibetan Medical Dietary Book: Vol 1 Potency & Preparation of Vegetables" by Dr. Yangbum Gyal, Clinical Research Department  Men- Tsee- Khang ( Tibetan Medical and Astrological Institute of H.H., the Dalai Lama)

Sweet: Something that is tasty and clings to your mouth and make you want more like sugar, candy, cookies , ice cream, grapes, molasses, honey, etc.

Sour: Something that set the teeth on edge , pucker the face and make the mouth watery when it touches the tongue like lemon, orange, Kyuru ( Emblica officinalis), seabuck thron, raw grapes, curd, butter milk, etc. 

Salty:  It creates hot sensation and produces saliva when it touches the tongue. For e.g., salt, natron, etc.

Bitter: It taste bitter, clears the foul mouth smell and does not want to taste more when anything bitter touches the tongue. For e.g. Bitter gourd, dandelion, coffee, etc

Hot:  Something that burns the mouth, oozes out tears and produce heat when it touches the tongue, like chili, garlic, onion, Gingiber officinale, Piper longum etc.

Astringent: Something that give a weak sense of taste and sticks to the tongue and palate when in touches the tongue like, raw banana.