The astringent taste is probably essentially the most difficult to explain. Whereas many bitter foods are powerfully medicinal, some bitters are toxic, and a few bitters teeter-totter between medicinal and poisonous relying on the dose, the particular person, the form it is taken in, the season, other foods ingested, and different compounding elements.
All entire grains, dairy merchandise, oils, sweet fruits including mangoes, peaches, apricots; candy vegetables akin to yams, winter squash, cucumbers, avocados, beets, carrots; many nuts reminiscent of almonds, cashews, macadamia nuts and pecans; honey, sesame and sunflower seeds; and spices like fennel, rose, saffron, cardamom, anise, dill, poppy seeds and cinnamon.
White potatoes, beans (all beans have some astringency to them and is the reason why beans increase the vata dosha and why beans can be gassy), green apples, grapes, dry crimson wine, black, white and green tea (Camellia sinesis), rooibos (African crimson 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 one other legume, like rooibos).
Sources: It may be present in legumes (corresponding to chickpeas and lentils), fruits (together with cranberries, pomegranates, inexperienced bananas and dried fruit), vegetables (corresponding to, alfalfa sprouts, broccoli, cauliflower, artichoke, asparagus, green beans and turnip), grains (corresponding to rye, buckwheat, and quinoa), spices and herbs (together with turmeric and marjoram), coffee, and tea.
Sources – It’s present in green leafy vegetables (equivalent to spinach, kale, and inexperienced cabbage), different greens (together with zucchini and eggplant), herbs and spices (like turmeric, fenugreek, and dandelion root), espresso, tea, and certain fruits (resembling grapefruits, olives, and bitter melon).