Astringent (dry, cold, heavy)

The astringent taste is a flavour of dryness that is generally produced by tannins in the bark, leaves and outer rinds of fruits and trees.

Cold, dry, heavy! Balances Pitta and Kapha and aggravates Vata.

It causes the mucus membranes in the mouth to contract and results in an immediate dry, chalky (sometimes even choking) sensation in the mouth. The astringent taste is frequently complimented by the sweet or sour tastes.

Astringent herbs that cause tissue to contract, and so are indicated when tissues are weak, atonic and/or “leaking” (the tissues don’t have the tone they need to hold in fluids), swollen or injured.many times it’s lost its resiliency.

Most people are quite familiar with astringency… that bite of green banana that you thought was ripe enough? That sensation of puckering and dryness is astringency. The strength of astringent herbs varies widely, from the very gentle strawberry to the moderate green tea to the significantly strong oak. Pretty much all things that taste sour are astringent to some degree.

Astringents are generally considered “drying”

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