Ayurvedic diet talks about 6 tastes: Sweet, Sour, Salty, Bitter, Pungent, Astringent. All of the six should be included in each meal in order to balance all the three doshas (Vata, Pitta and Kapha), however according to the seasonal harvest and the personal dominating dosha, in each season three of them should take a greater role.

The three spring tastes to emphasize are: pungent (spicy), bitter and astringent.

Pungent taste (consists of Fire & Air elements): promotes digestion and appetite, cleanses the upper respiratory tract, stimulates blood circulation and awakens senses as well as activates brainwork.

Some examples of pungent taste: Peppers, ginger, mustard

Astringent taste (consists of Air & Space elements): Promotes mental cleansing and strength. Stops bleeding as well as ejection of liquids. Is of help in case of excess sweating and loose stools.

Some examples of astringent taste: Coffee, tea, pomegranate, red grapes, unripe (green) bananas, aged red wine

Bitter taste (consists of Air & Space elements): Has strong detoxifying properties and helps the body to physically cleanse as well as get rid of mental stress.

Some examples of bitter taste: Leafy greens, black coffee, bitter roots (dandelion), broccoli, kale, radish, turmeric