Rasa
In Ayurvedic tradition, rasa is taste, and each taste is tied to qualities and effects on the body's balance.
Also: rasa in Ayurveda, shad rasa, taste theory, virya
In Ayurveda, an Indian tradition of medicine and diet, rasa means taste, and food is understood through it. Each rasa is associated with the five elements and with effects on the three doshas, in the tradition's own terms. Spices are classed as pungent, bitter, astringent or sweet, and also by virya, heating or cooling potency, and vipaka, after-effect. For instance, ginger and pepper are described as heating and pungent, while coriander and fennel are cooling. These ideas guide household cooking, such as adding cumin and ginger to heavy foods. They are part of a cultural and religious tradition, not a substitute for medical advice.