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It is proposed that the taste is directly perceivable when the substance comes in contact with tongue, whereas the elemental composition is understood by inference based on action.<ref>Rasanartho…. Ca. Su. 1/64, तेनिर्धार्यन्तेऽनुमानत्, र. वै</ref>
It is proposed that the taste is directly perceivable when the substance comes in contact with tongue, whereas the elemental composition is understood by inference based on action.<ref>Rasanartho…. Ca. Su. 1/64, तेनिर्धार्यन्तेऽनुमानत्, र. वै</ref>
== Relationship between taste and three doshaunderstood through elemental composition ==
<div style='text-align:justify;'>
The six tastes have a logical relationship with the three dosha; three tastes pacify, and the other three aggravate each of them. The sweet, sour, and salty tastes pacifying vata, while the other three aggravate it. The pungent, bitter, and astringent tastes pacify kapha, while the other three aggravate it. The astringent, bitter, and sweet tastes pacify pitta, while the other three vitiate it. [Cha.Sa. Sutra Sthana 1/66] There seems to be a strong association between the number of tastes and the quantity of dosha. </div>
[[File:Teste and dosha.jpg]]
{| class="wikitable" style="margin:auto"
! Rasa
! Prithvi
! Aap/Jala
! Teja
! Vayu
! Akasha
! Vata
! Pitta
! Kapha
|-
| Madhura
| +
| ++
|
|
|
| Shamaka (pacifies)
| Shamaka
| Vardhaka (aggravates)
|-
| Amla
|
| +
| +
|
|
| Shamaka
| Vardhaka
| Vardhaka
|-
| Lavana
| +
|
| +
|
|
| Shamaka
| Vardhaka
| Vardhaka
|-
| Katu
|
|
| +
| +
|
| Vardhaka
| Vardhaka
| Shamaka
|-
| Tikta
|
|
|
| +
| +
| Vardhaka
| Shamaka
| Shamaka
|-
| Kashaya
| +
|
|
|
| +
| Vardhaka
| Shamaka
| Shamaka
|-
|}
== Relationship between six important qualities and taste ==
According to six major properties, the six tastes are arranged in order of degrees of predominance as follows:
{| class="wikitable" style="margin:auto"
|+ style="text-align:left;" | Table 4: Relation of guna and rasa
! Guna
! Rasa
|-
| Heavy to digest (guru)
| Sweet, astringent, salty tastes
|-
| Light to digest (laghu)
| Bitter, pungent, sour
|-
| Unctuous (snigdha)
| Sweet, sour, salty taste
|-
| Dry (ruksha)
| Astringent, pungent, bitter
|-
| Cold (sheeta)
| Sweet, astringent, bitter
|-
| Hot (Ushna)
| Salty, sour, pungent
|-
|}
{| class="wikitable" style="margin:auto"
|+ style="text-align:left;" | Table 5: Grading of tastes as per qualities.
! Property
! Maximum
! Moderate
! Minimum
|-
| Dry (ruksha)
| Kashaya
| Katu
| Tikta
|-
| Oily (snigdha)
| Madhura
| Amla
| Lavana
|-
| Hot (ushna)
| Lavana
| Amla
| Katu
|-
| Cold (sheeta)
| Kashaya
| Madhura
| Tikta
|-
| Guru (heavy to digest)
| Madhura
| Kashaya
| Lavana
|-
| Laghu (light to digest)
| Tikta
| Katu
| Amla
|-
|}
<div style='text-align:justify;'>
Among the twenty characteristics beginning with heaviness (gurvadiguna), the six listed above are the most prominent, achieving the level of potency (virya). They distinguish three levels of prominence: superior, medium, and inferior. The dravya (substances) with sweet taste predominantly have heavy to digest, unctuous, and cold qualities. <br/>
The dravya with bitter, astringent, and salty tastes predominantly have light to digest, dry, and hot properties.<ref>AyuSoft Team. Rasa-Siddhaanta Tastes: All Useful all Over [Internet]. 2006 [cited 2022 Oct 9]. Available from: https://ayusoft.ayush.gov.in/rasa-siddhaanta-tastes-all-useful-all-over/</ref></div>
== References ==
== References ==