taste groups

taste groups,

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.
References in periodicals archive ?
This fragmentation of the market undoubtedly echoes a larger trend in publishing and in society as a whole, as people hunker down into increasingly specialized taste groups and cultural pods.
IF you're pitta, along with Madonna and Jennifer Aniston, choose mainly sweet, bitter and astringent foods rather than pungent, sour or salty (see food taste groups below).
But, if the enthusiasm among our regional producers, and the five Taste groups in particular, were the only criteria for business success, then there would not be an issue.