The Five Flavors

Introduction

In TCM theory, the five flavors — sour, bitter, sweet, pungent, and salty — each have an affinity with specific organ systems and can support or deplete them depending on quantity and constitution.

Sour — Liver & Gallbladder

• ›Action: Astringent, consolidating
• ›Benefits in moderation: supports Liver function, aids digestion, may help with night sweats
• ›Examples: vinegar, lemon, lime, plum, sauerkraut, yogurt
• ›Excess may: cause contraction, affect tendons and muscles

Bitter — Heart & Small Intestine

• ›Action: Draining, drying
• ›Benefits in moderation: clears heat, supports Heart, aids bowel function
• ›Examples: bitter melon, coffee, dark chocolate, arugula, dandelion greens, chamomile tea
• ›Excess may: cause dryness, deplete Yin

Sweet — Spleen & Stomach

• ›Action: Tonifying, harmonizing
• ›Benefits in moderation: nourishes Spleen Qi, builds energy and Blood, harmonizes digestion
• ›Examples: rice, sweet potato, pumpkin, dates, honey, cooked carrots, most grains
• ›Note: refined sugar creates dampness — natural sweet foods are preferred
• ›Excess may: create dampness, weaken Spleen over time

Pungent / Spicy — Lung & Large Intestine

• ›Action: Dispersing, moving
• ›Benefits in moderation: moves Qi and Blood, warms the body, supports Lung function
• ›Examples: ginger, garlic, onion, scallions, cinnamon, black pepper, radish, turnip
• ›Excess may: deplete Qi and Yin, cause sweating and heat

Salty — Kidney & Bladder

• ›Action: Softening, descending
• ›Benefits in moderation: supports Kidney function, softens hardness, aids fluid metabolism
• ›Examples: miso, seaweed, small amounts of natural salt, millet, pork, clams
• ›Excess may: strain Kidney energy, affect blood pressure and fluids