Sour Taste

The sour taste tends to be fairly familiar to us. It is primarily the result of acids such as citric acid, lactic acid, malic
acid, oxalic acid, and ascorbic acid in our foods. We often pucker when we encounter the sour taste and it
immediately moistens the mouth and increases the flow of saliva.

The Sour Taste At A Glance

Balances:

vata

Aggravates:

pitta and kapha

Primary Elements:

earth and fire

Virya (temperature):

heating

Vipaka (post-digestive effect): sour

Gunas (associated qualities):

liquid, light, oily, hot

Associated Positive Emotions: appreciation, understanding, discrimination, comprehension

Emotions of Excess:

criticism, jealousy, rejection, hate, agitation, selfishness,

hyperactivity

Location on the Tongue:

front edges, along the tapered curve

Affinity for Organs:

lungs

Most Affected Tissues:

all tissues (dhatus), except reproductive

Direction of Movement:

downward moving (activates apana vayu)

Additional Actions:

moistens, promotes bulk, holds fluid in the tissues,

demulcent, laxative, cholagogue (promotes the healthy flow
of bile)

Dr. Vasant Lad2

Examples Substances that Illustrate the Sour Taste

Fruits

grapefruit, lemon, lime, raisins, tamarind

Vegetables

pickles, tomatoes

Grains

dough breads

Dairy & Eggs

butter, cheese, sour cream, yogurt

Other

alcohol, vinegar, most fermented foods

Spices & Flavorings

lemon juice, lime juice, garlic, savory

Benefits
The sour taste is digestive, so it fuels the appetite, increases salivary secretions, enhances the secretion of digestive
enzymes, and stimulates metabolism overall. 1 It also expels excess vata, moves stagnation in the liver, encourages
the flow of bile, and promotes proper liver function. 2The sour taste awakens the mind and helps to coalesce
scattered energy. It is anti-flatulent, antispasmodic, energizing, refreshing, satisfying, nourishing to the heart, and
can clear dryness.1, 2Sour fruits are usually high in vitamin C and are considered to be antioxidant, rejuvenating, and
tonic herbs.2

In Excess
If overused, the sour taste can lead to sensitivity in the teeth, ears, and eyes.1 It can dry out mucus membranes,
draw the tissues inwards, disturb the blood, destroy semen, and cause congestion, rash, dermatitis, acne, eczema,
psoriasis, itching, excessive thirst, hyperacidity, heartburn, ulcers, and even ulcerative colitis. 1, 2 It can also lead to
thirst, dizziness, fever, diarrhea, anemia, edema, or wet coughs and dampness in the lungs. 1

Contraindications
The sour taste can exacerbate the situation if there is itching, excess heat, excess congestion, or if there too much
pitta in the blood (rakta dhatu). 2 It is best avoided in hot and damp conditions or with skin conditions of any kind. 2

Exceptions
Amalaki, pomegranate, and limes do not aggravate pitta because they are cooling and tend to reduce heat and
inflammation.2

References
1

Lad, Vasant. Textbook of Ayurveda Vol I: Fundamental Principles of Ayurveda. Albuquerque: The Ayurvedic Press, 2002. Print. 241-242, 244-245.

Pole, Sebastian. Ayurvedic Medicine: The Principles of Traditional Practice. London: Churchill Livingston, 2006. Print. 63-64.

Lad, Usha and Dr. Vasant Lad. Ayurvedic Cooking for Self-Healing. 2nd ed. Albuquerque: The Ayurvedic Press, 2006. Print. 232