Flavors is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell. The “trigeminal senses”, which detect chemical irritants in the mouth and throat as well as temperature and texture, are also important to the overall Gestalt of flavor perception.



There are 5 main flavors: sour, bitter, sweet, spicy and salty.

Sour (uses): Incontinence, excess sweating, hemorrhage, diarrhea, flaccid skin, prolapse, hemorrhoids

Bitter: Inflammation, infection, high cholesterol, overweight, high blood pressure, yeast candida, mucus, swelling, skin eruption, cysts, edema, swelling, constipation

Sweet: Slows acute disease (common cold, flu), stress, tension, nervousness, older people especially frail ones.

Spicy: Help in digestion, protect against common cold, induce sweat, increase energy, kill parasites.

Salty: Lymph nodes, cataract, constipation, abdomen swelling, skin problems, sore throat, no appetite


Sour: Cooling, contracting, astringent, prevent fluid leakage, dry & firm tissues

Bitter: Cooling, descending, clears & reduces, lower fever, dry fluid, drain dampness, induce bowel movement

Sweet: Ascending, goes outward, harmonizing, slowing, relaxing, build fluids tonifying thin-dry weak people

Spicy: Disperse, expand, stimulate circulation, ascending & outward direction

Salty: Cooling, descending, moistens, soften hard lumps, reduce stiffness, detoxify, purge bowel


No side effects are known.


None are recorded.

Other names



Source: Wikipedia, https://en.wikipedia.org/wiki/Flavor

HealingCedarWellness, http://www.healingcedarwellness.com/5-flavors-of-food-eastern-nutrition.html






















































































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