Bitter Taste

Bitter taste (tikta) is composed of Air and Ether and is cool, light, and dry. It increases vata but decreases pitta and kapha. Examples include bitter melon, turmeric, dandelion root, aloe vera, yellow dock, fenugreek, sandalwood, neem, and coffee. Though not delicious in itself, bitter enhances the flavor of other tastes and is considered the taste most lacking in North American diets.

Bitter is anti-toxic, germ-killing, anti-inflammatory, antipyretic, laxative, and cleansing to the liver. It relieves burning sensations, itching, fainting, and obstinate skin disorders, and firms the skin and muscles. In small doses it relieves intestinal gas and acts as a digestive tonic. It is drying to the system and reduces fat, bone marrow, urine, and feces. Bitter supports the pancreas, which is why neem and turmeric are given in high blood sugar. It performs lekhana — the scraping of fat and toxins — and kindles agni through its dry and light qualities while pacifying pitta through its cold quality.

By itself bitter is nauseating. Over-consumption depletes dhatus and may cause dizziness, unconsciousness, extreme dryness, emaciation, and weariness. Because bitter is antibacterial and antiviral, many antibiotics are bitter. Excess bitter can reduce bone marrow, leading to osteoporosis, and inhibits sexual energy and sperm production.

Psychologically, bitter promotes celibacy, introspection, self-awareness, and withdrawal of the senses from the outer world. Excess makes a person cynical, boring, averse, isolated, and lonely.

Tikta is the bitter taste, composed of the air and ether elements. It increases vata dosha while pacifying pitta and kapha.