WHAT ARE THE FIVE FLAVORS OF TCM (TRADITIONAL CHINESE MEDICINE)

BITTER

Bitter is the flavor of Fire. It drains downward,dries, and guides energy to the Heart. Bitterness is a common profile of herbs that are less in the realm of food as fuel and more on the spectrum of potent medicinals.

SWEET

Most tonic herbs, such as licorice,astragalus,and jujube dates will have a flavor profile that includes sweetness. Sweet herbs and traditional formulations may facilitate concentration, alleviate mental restlessness,and support a restful sleep.

ACRID

Acrid is the flavor of Metal. It disperses and moves accumulations of fluids like Blood,can act as a diaphoretic,and guides qi to the Lungs. Acrid can also be described as pungent or spicy, as it can have a burning or numbing effect.

Acridity has an impact on the nose and is utilized to disperse congested mucus in the nose. Acrid also helps the body vent out harmful influences. Acrid herbs are essential for alleviating physical discomfort of the muscles and skeleton from injury or overuse, or soothe discomfort from blood stagnation, and brings improved circulation to the brain for improved focus and alertness.

 Examples of acrid herbs are rosemary,peppermint,cinnamon,bupleurum,peony,Sichuan pepper,and ginger

SALTY

Salty is the taste of Water. It purges, softens accumulations, and guides qi to the Kidneys. The salty taste can increase yang in the body, balancing the yin nature of the water element. Salty is also associated with herbs, minerals, and shells that are esteemed for their ability to support mental health concerns.

SOUR

Sour is the taste of Wood. It contains the Wood element’s natural tendency to move up and out, allowing it to astringe abnormal leakage of fluids and energy and guide qi to the liver. The sour taste can help preserve and augment the Liver, thus nourishing the Blood and softening tendons and ligaments in the process. 

Examples of sour herbs are peony root,dogwood fruit, and Schisandra berry.

NOTE: The above information on the five flavors was taken from my notes from the book FOUNDATIONS OF CHINESE MEDICINE by Giovanni Maciocia