I personally find this subject really interesting because I think when people are hungry, it’s not because they are needing a volume of food. It’s because they are lacking the variation in the flavours. If you give your taste buds a variation of flavours every time you eat, you don’t have food cravings quite as much as he would have having bland tasteless food.
so focus on the flavours within the food you are preparing yourself and see if the feeling of satisfaction reaches your brain quicker, cutting down the volume of food and cravings after eating- read on for what the different flavours do and examples of the foods in different flavours
The Five Flavours in Traditional Chinese Medicine
In Traditional Chinese Medicine (TCM), food is not just nourishment, it is medicine. One of the guiding principles is the Five Flavours, each linked to an organ system, an element, and an emotional state. Understanding these flavours can help us balance our bodies and minds throughout the seasons.
Sour – Liver & Tendons
Sour flavours stimulate the Liver and support the tendons. A little sour refreshes and tones, but too much can stir frustration or anger. Balance sour with pungent flavours.
Examples: vinegar, lemon, tamarind, olives, tomatoes, cranberries, sauerkraut.
Bitter – Heart & Circulation
Bitter clears heat, supports the Heart, and stimulates circulation. In excess it can lead to restlessness or over-excitement. Balance bitter with salty.
Examples: celery, kale, chicory, bitter melon, citrus peel, green tea, turmeric, coffee, dark chocolate, red wine.
Sweet – Spleen & Flesh
Sweet nourishes and harmonises the body. In excess, it can lead to stagnation, worry, and weight gain. Balance sweet with sour. Here’s an example recipe for sweet butternut squash, ideal for late summer.
Examples: beans, lentils, dates, figs, carrots, sweet potato, nuts, seeds, dairy, and sugars.
Pungent – Lungs & Qi
Pungent (or acrid) flavours move Qi, open the pores, and invigorate the Lungs. Too much can cause dryness and depletion. Balance pungent with bitter.
Examples: chili, ginger, garlic, onions, radish, mustard.
Salty – Kidneys & Bones
Salty flavours nourish the Kidneys, soften hardness, and strengthen bones. In excess, salt can leach calcium, create stiffness, and stir fear. Balance salty with sweet.
Examples: miso, soy sauce, seaweed, crab, oyster, barley, millet.
✨ By bringing awareness to the balance of flavours on our plates, we also support balance within ourselves. Food becomes not only sustenance but also a daily practice in harmony, health, and seasonal living.
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