The salty taste is almost singularly derived from salt and is readily identified in our diets.
The Salty Taste – At A Glance
|Aggravates:||pitta and kapha|
|Primary Elements:||water and fire|
|Virya (temperature):||heating (though the mildest of the heating tastes)|
|Vipaka (post-digestive effect):||sweet|
|Gunas (associated qualities):||heavy, oily, hot|
|Associated Positive Emotions:||courage, confidence, enthusiasm, interest|
|Emotions of Excess:||temptation, addiction, attachment, greed, possessiveness, irritability|
|Location on the Tongue:||rear edges of the tongue|
|Affinity for Organs:||kidneys|
|Most Affected Tissues:||plasma, blood, muscle, fat, and nervous tissue|
|Direction of Movement:||Downward (activates apana vayu)|
|Additional Actions:||anti-spasmodic, appetizer, expectorant, anti-flatulent, moistening, laxative|
Examples – Substances that Illustrate the Salty Taste
|Meat & Fish||tuna|
|Spices & Flavorings||table salt, sea salt, rock salt, gamasio, soy sauce, tamari|
The salty taste increases salivation, and supports digestion, absorption, assimilation, and elimination.1 It promotes growth, supports muscle strength, moistens the body, and helps to maintain the water electrolyte balance.1 It is also energizing, nutritive, demulcent, grounding, soothing to the nervous system, and – because it softens masses – helps to guard against tumors. The salty taste nourishes the plasma (rasa dhatu), clears the channels of the body, prevents stiffness, and enhances the spirit.1 As an enhancing agent, it helps to combat dullness, depression and a lack of creativity in our lives.1
A little bit of salt enhances the flavor of other foods, but being as intense (and addictive) as it is, salt can also easily overshadow other flavors entirely, so it is important to strike a balance by using salt in small quantities. If overused, the salty taste can disturb all of the doshas. It tends to cause sodium and/or water retention, which can lead to thick and viscous blood, thickening and narrowing of the blood vessels, excess thirst, swelling, edema, or high blood pressure.1 Excess salt also aggravates skin conditions, hinders sensory perception, and may cause burning sensations, fainting, wrinkles, grey hair, baldness, ulcers, intestinal inflammation, bleeding disorders, hyperacidity, vomiting, and infertility.1, 2
The salty taste can exacerbate the situation in the case of hypertension, high pitta, ulcers, or if there are imbalances in the blood.
Natural Mineral Salt, or rock salt is cooling rather than heating and is far more balancing for pitta than other forms of salt. It’s mildness and diverse mineral content helps to minimize the potential hazards of excess salt.2 This type of salt is very highly regarded in the Ayurvedic tradition, and is considered a superior salt. When used externally, all types of salt help to draw moisture and toxins out of the body and can help to reduce swelling and inflammation, or help to heal wounds.2
1 Lad, Vasant. Textbook of Ayurveda Vol I: Fundamental Principles of Ayurveda. Albuquerque: The Ayurvedic Press, 2002. Print. 241-242, 245-246.
2 Pole, Sebastian. Ayurvedic Medicine: The Principles of Traditional Practice. London: Churchill Livingston, 2006. Print. 64.
3 Lad, Usha and Dr. Vasant Lad. Ayurvedic Cooking for Self-Healing. 2nd ed. Albuquerque: The Ayurvedic Press, 2006. Print. 232-238.