A lot of the knowledge of Ayurvedic nutrition rests on the tip of your tongue, literally! White potatoes, beans (all beans have some astringency to them and is the explanation why beans increase the vata dosha and why beans may be gassy), green apples, grapes, dry pink wine, black, white and green tea (Camellia sinesis), rooibos (African purple bush or Aspalathus linearis, which is a legume or bean), green bananas, turmeric, coriander (leaves and seeds), pomegranate, cranberries, blueberries, most berries, bay leaf, aloe vera, basil, rosemary, nutmeg, the white peel inside citrus fruits, and astragalus (Astragalus membranaceus, which is another legume, like rooibos).
All whole grains, dairy products, oils, sweet fruits together with mangoes, peaches, apricots; sweet greens comparable to yams, winter squash, cucumbers, avocados, beets, carrots; many nuts equivalent to almonds, cashews, macadamia nuts and pecans; honey, sesame and sunflower seeds; and spices like fennel, rose, saffron, cardamom, anise, dill, poppy seeds and cinnamon.
Sources – It’s found in inexperienced leafy vegetables (corresponding to spinach, kale, and green cabbage), other vegetables (together with zucchini and eggplant), herbs and spices (like turmeric, fenugreek, and dandelion root), coffee, tea, and certain fruits (such as grapefruits, olives, and bitter melon).
Used in moderation, Bitter taste stimulates digestion, helps circulation and elimination, energizes the physique, strengthens the guts, relieves thirst, maintains acidity, sharpens the senses, and helps extract minerals comparable to iron from food.
It’s the least widespread of all the 6 Tastes and will be present in legumes (corresponding to beans and lentils), fruits (together with cranberries, pomegranates, pears, and dried fruit), vegetables (reminiscent of, broccoli, cauliflower, artichoke, asparagus and turnip), grains (resembling rye, buckwheat, and quinoa), spices and herbs (together with turmeric and marjoram), coffee, and tea.