How To Include Astringent Foods In Your Diet

In Ayurveda the astringent taste is generally referred to as the flavor of dryness. It causes a dry sensation in the mouth, mostly due to the contraction of mucous membranes. The astringent taste pacifies Pitta and Kapha Dosha and generally increases Vata.

Dryness is a dominant feature of Vata dosha so it’s important to know your constitution or Ayurvedic body type before going too heavy on the astringent foods. Keep reading. Here’s what we’ll cover.

Don’t know your Ayurvedic Body Type or Prakriti? Click HERE to take the FREE Quiz >>

Types Of Astringent Foods
Benefits Of Astringent Foods
The Art Of Including Astringent Foods In Your Diet

Ayurveda advises the intake of shad rasas or six tastes in each meal. Though we often hear about the astringent taste, many are unaware of the dietary foods and supplements which are dominant in that taste.

READ MORE: How To Include Bitter Foods In Your Diet, Vata Diet: Everything You Need To Know

Let’s check out some important food sources which contain the astringent taste.

Types Of Astringent Foods

1. Fruits

Apples, bananas (green), cranberries and pomegranate are all dominant in the astringent taste.

READ MORE: Pomegranate: Ayurveda’s Super Fruit, What’s So Amazing About Raisins + 3 Delish Raisins Recipes, Watermelon: Summer’s Super Fruit + Health Tips You Didn’t Know

2. Vegetables

Sprouts, broccoli, avocado, lettuce, peas, cauliflower and potatoes are vegetables dominant in the astringent taste.

Generally when vegetables are eaten in their raw form it gives an astringent taste. It’s wise to avoid raw vegetables if you have a Vata prakriti . That is because raw vegetables have an astringent taste which increases the dryness of the body, increasing Vata dosha.

READ MORE: Vata Diet: Everything You Need To Know

Don’t know your Ayurvedic Body Type or Prakriti? Click HERE to take the FREE Quiz >>

3. Grains

Wheat, quinoa and rye are dominant in the astringent taste.

READ MORE: Rice + Ayurvedic Diet: White Rice, Brown Rice, Types Of Rice, The Doshas

4. Protein

Chicken is astringent.

5. Spices

Nutmeg, oregano, parsley, poppy seeds, rosemary, saffron, turmeric, vanilla, basil, bay leaf, caraway, coriander, dill, fennel and marjoram are astringent.

Benefits Of Astringent Foods

Are there any benefits to eating foods with an astringent taste? Of course there are.

When you consume astringent foods, it helps in scraping off fat and improves the assimilation of the food you eat, thereby helping in weight loss. It’s also useful in leucorrhea, diarrhea, and bleeding disorders.

If used in excess it causes gas formation, constipation, emaciation and convulsions.

READ MORE: Dehydration: 5 Replenishing Beverages + Ayurvedic Summer Health Tips, Honey Ginger Remedy For Weight Loss, Immunity, Worms + More, Easy 4 Step Ayurvedic Weight Loss Plan + Home Remedies For Over Weight

Don’t know your Ayurvedic Body Type or Prakriti? Click HERE to take the FREE Quiz >>

The Art Of Including Astringent Foods In Your Diet

1. Pomegranate Juice

Include a cup of pomegranate juice with your breakfast. Pomegranate is loaded with important nutrients like fiber and protein. It’s high in vitamins C and K as well as folates. You can get a mighty dose of the astringent taste from pomegranate juice.

2. Triphala

Triphala is an astringent herbal formula. One teaspoon of Triphala at bedtime helps in easily cleansing and rejuvenating the body.

READ MORE: Triphala Benefits, Side Effects, Uses, Triphala Churna, Triphala Guggul, Triphala For Weight Loss

3. Broccoli: Roasted Broccoli Quinoa Salad Recipe

1 cup quinoa
2 cups roasted broccoli florets
2 cups water
1 tsp coconut oil
1/4 tsp black pepper
1/4 tsp cumin powder
salt, to taste

In a medium saucepan, bring the water and quinoa to a boil. Cover, reduce heat to low, and simmer for 15 minutes, or until quinoa is tender. Remove from heat and let stand for 5 minutes, covered. Remove the lid and fluff with a fork. Transfer the quinoa to a large bowl.

Add the roasted broccoli, pepper, cumin and salt and gently stir. Lastly add the coconut oil. Serve and enjoy!

READ MORE: Vata And Kapha Balancing Broccoli Salad

4. Brussels Sprouts: Baked Brussels Sprouts Recipe

1 cup Brussels sprouts
1/4 tsp coriander powder
1/4 tsp fennel powder
1 tsp lemon juice
1/4 tsp black pepper powder
salt, to taste

Preheat oven to 450° Fahrenheit. In a bowl, mix all ingredients together. Line the Brussels sprouts in a baking tray. Bake for 20 minutes, flipping them over half way through. Serve warm.

READ MORE: What To Eat For Dinner According To Your Dosha (Ayurveda Dinner Ideas)What To Eat For Lunch According To Your Dosha (Ayurveda Lunch Ideas)

5. Cranberries: Cranberry Sauce Recipe

2 cups fresh cranberries
1/2 cup honey
1/2 cup water
1/4 tsp cinnamon powder
1 tsp orange zest

Rinse the cranberries well and drain off the excess water. In a medium saucepan, combine the cranberries and water. Bring the mixture to a boil over medium high heat, then reduce heat to medium-low. Cook, stirring occasionally, until the cranberries have popped and the mixture has thickened. This takes around 10 minutes. Once the mixture has cooled, add the honey, cinnamon and orange zest. Stir well.

Don’t know your Ayurvedic Body Type or Prakriti? Click HERE to take the FREE Quiz >>

Arya Krishna graduated in Bachelor of Ayurvedic Medicine and Surgery from the prestigious Amrita School of Ayurveda, Kerala, India. She brings more than 5 years of experience in the field of Ayurveda and owns Fellowship in Orthopedics Rehabilitation from the prestigious Appolo group of hospitals, Hyderabad. Currently she is serving as Associate Editor of American Journal of Ayurveda. She is a member of Specializations include spinal disorders and orthopedics as well as gastroenterological disorders. She is experienced in treating women's health problems like menstrual disorders, leucorrhoea and PCOD. She is efficient in administering all panchakarma therapies and has good knowledge of classical Ayurveda. She is efficient in prescribing Ayurvedic diet for lifestyle disorders and possesses knowledge of yoga and pranayama. She works for the promotion and propagation of Ayurveda by offering lectures, webinars and contributing to various journals. She is a resident of Danville, PA.


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