• Face Care
  • Body Care
  • How To Include Astringent Foods In Your Diet

    How To Include Astringent Foods In Your Diet

    In Ayurveda, the astringent taste is generally referred to like the flavour of dryness. It causes a dry sensation in the mouth, mostly due to the contraction of mucous membranes. The astringent taste pacifies Pitta and Kapha Dosha and generally increases Vata. Let’s see the best astringent foods to include in your diet.

    Dryness is a dominant feature of Vata dosha so it’s important to know your constitution or Ayurvedic body type before going too heavy on the astringent foods. Keep reading. Here’s what we’ll cover.

    • Types Of Astringent Foods
    • Benefits Of Astringent Foods
    • The Art Of Including Astringent Foods In Your Diet

    Ayurveda advises the intake of shad rasas or six tastes in each meal. Though we often hear about the astringent taste, many are unaware of the dietary foods and supplements which are dominant in that taste.

    Let’s check out some important food sources which contain the astringent taste.

    Types Of Astringent Foods

    1. Fruits

    Pomegranates, bananas (green), cranberries and apples are all dominant in the astringent taste.

    pitta How To Include Astringent Foods In Your Diet

    2. Vegetables

    Sprouts, broccoli, avocado, lettuce, peas, cauliflower, and potatoes are vegetables dominant in the astringent taste.

    Generally, when vegetables are eaten in their raw form it gives an astringent taste. It’s wise to avoid raw vegetables if you have a Vata prakriti. That is because raw vegetables have an astringent taste which increases the dryness of the body, increasing Vata dosha.1

    3. Grains

    Wheat, quinoa, and rye are dominant in the astringent taste.

    4. Protein

    Chicken is astringent.

    5. Spices

    spices for Pitta Vata How To Include Astringent Foods In Your Diet

    Nutmeg, oregano, parsley, poppy seeds, rosemary, saffron, turmeric, vanilla, basil, bay leaf, caraway, coriander, dill, fennel, and marjoram are astringent.

    Benefits Of Astringent Foods

    Are there any benefits to eating foods with an astringent taste? Of course, there are.

    When you consume astringent foods, it helps in scraping off fat and improves the assimilation of the food you eat, thereby helping in weight loss. It’s also useful in leucorrhoea, diarrhoea, and bleeding disorders.

    If used in excess it causes gas formation, constipation, emaciation, and convulsions.

    Interested in learning more about Ayurveda’s take on Nutrition? The Ayurveda Experience teamed up with Todd Caldecott (Ayurvedic Practitioner, Nutritionist, Herbal Medicine Specialist, Teacher and Author) to create an educational course that uncovers common food myths, teaches you how to eat right for your constitution, unearths the eight, all-important guidelines for Ayurvedic eating, how/when/why you should use Ashwagandha, and much, much more. Find out more about this all-inclusive course on Holistic Nutrition here.

    Holistic Nutrition Course

    The Art Of Including Astringent Foods In Your Diet

    1. Pomegranate Juice

    Include a cup of pomegranate juice with your breakfast. Pomegranate is loaded with important nutrients like fibre and protein. It’s high in vitamins C and K as well as folates. You can get a mighty dose of the astringent taste from pomegranate juice.

    2. Triphala

    Triphala uses, ways to take triphala, how to take triphala. How To Include Astringent Foods In Your Diet

    Triphala is an astringent herbal formula. One teaspoon of triphala at bedtime helps in easily cleansing and rejuvenating the body.

    3. Broccoli: Roasted Broccoli Quinoa Salad Recipe


    • 1 cup quinoa
    • 2 cups roasted broccoli florets
    • 2 cups of water
    • 1 tsp coconut oil
    • 1/4 tsp black pepper
    • 1/4 tsp cumin powder
    • salt, to taste

    In a medium saucepan, bring the water and quinoa to a boil. Cover, reduce heat to low, and simmer for 15 minutes, or until quinoa is tender.

    Remove from heat and let stand for 5 minutes, covered. Remove the lid and fluff with a fork. Transfer the quinoa to a large bowl.

    Add the roasted broccoli, pepper, cumin, and salt and gently stir. Lastly, add the coconut oil. Serve and enjoy!

    4. Brussels Sprouts: Baked Brussels Sprouts Recipe


    • 1 cup brussels sprouts
    • 1/4 tsp coriander powder
    • 1/4 tsp fennel powder
    • 1 tsp lemon juice
    • 1/4 tsp black pepper powder
    • Salt, to taste

    Preheat oven to 450° Fahrenheit. In a bowl, mix all ingredients together. Line the Brussels sprouts in a baking tray. Bake for 20 minutes, flipping them over halfway through. Serve warm.

    5. Cranberries: Cranberry Sauce Recipe


    • 2 cups fresh cranberries
    • 1/2 cup honey
    • 1/2 cup water
    • 1/4 tsp cinnamon powder
    • 1 tsp orange zest

    Rinse the cranberries well and drain off the excess water. In a medium saucepan, combine the cranberries and water. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low.

    Cook, stirring occasionally until the cranberries have popped and the mixture has thickened. This takes around 10 minutes. Once the mixture has cooled, add the honey, cinnamon and orange zest. Stir well.

    Holistic Nutrition Course

    Please consult a qualified Ayurvedic practitioner before trying the recommendations for astringent foods mentioned in this article. 


    1. Dey, Subhojit, and Parika Pahwa. “Prakriti and Its Associations with Metabolism, Chronic Diseases, and Genotypes: Possibilities of New Born Screening and a Lifetime of Personalized Prevention.” Journal of Ayurveda and Integrative Medicine, Medknow Publications & Media Pvt Ltd, Jan. 2014, www.ncbi.nlm.nih.gov/pmc/articles/PMC4012357/.


    Leave a comment

    Comments will be approved before showing up.

    Also in The Ayurveda Experience