Translations:Chinese herbology/23/en
Jump to navigation
Jump to search
Five Flavors
The Five Flavors, sometimes also translated as Five Tastes, are: acrid/pungent (辛), sweet (甘), bitter (苦), sour (酸), and salty (咸; 鹹). Substances may also have more than one flavor, or none (i.e., a bland (淡) flavor). Each of the Five Flavors corresponds to one of the zàng organs, which in turn corresponds to one of the Five Phases: A flavor implies certain properties and presumed therapeutic "actions" of a substance: saltiness "drains downward and softens hard masses"; sweetness is "supplementing, harmonizing, and moistening"; pungent substances are thought to induce sweat and act on qi and blood; sourness tends to be astringent (涩; 澀) in nature; bitterness "drains heat, purges the bowels, and eliminates dampness".