n.pl in Tibetan medicine, classifications assigned to a particular food based on its flavor; sour, bitter, and sweet are the three fundamental classifications. The three moderating tastes are astringent, salty, and pungent, respectively. Medication and foods are made by combining specific flavors. Practitioners use these flavor pairs to make meals that are suitable for a particular season. Because these particular combinations are believed to directly influence the psychosomatic components of badahan, chi, and schara, they are used to regulate the corresponding taste elements. To establish an appropriate diet for the relief of symptoms, determining a correlation between flavors/foods and eating patterns/habits is important.