Astringent (kashaya)

In Ayurveda, the astringent taste, known as kashaya rasa, is characterized by its drying and rough properties, composed of the earth and air elements. Astringent foods reduce kapha and pitta doshas, promote cleansing, and help in fat loss by lowering water retention in the body. This taste can lead to a dry and chalky sensation in the mouth.

Foods with astringent properties include certain fruits, vegetables, and herbs. Commonly attributed to tannins, astringent herbs exhibit the strongest drying action, clearing pitta and kapha but increasing vata. They are used for treatment of excess body fluids, bleeding, sweating, urination, diarrhoea, and pitta inflammation.