The pungent taste in Traditional Chinese Medicine is associated with the metal element.
The pungent taste we refer to includes pungent and acrid flavors, such as aromatic spices and seasonings that give intensity to flavor.
It has action on Large Intestine and Lungs, skin, nose and mucous membranes.
Huang Di Nei Jing, chapters 22 and 23:
- Liver-Qi loves dispersion. (in case of illness) quickly eats pungent foods to disperse its Qi. Use the pungent taste to supplement it, sour to drain it.
Actions
- Yang: ascends and directs energy outward.
- Clears lung mucus.
- Stimulates digestion.
- Clears obstructions, intestinal gas.
- Warms and relaxes the kidneys. Increases fluid excretion: sweat, saliva...
- Hot pungent (cinnamon, pepper): stimulates Qi and Blood circulation and body fluids.
- Cold pungent (mint): disperses heat.
- Antiparasitic (for example garlic).
Indications
The pungent taste is beneficial for:
- People with onset of cold to expel cold wind.
- People with dampness accumulation, phlegm, apathetic, sluggish and overweight people who need to activate.
Contraindications
- In excess: weakens Lungs and Large Intestine, consumes Body Fluids, weakens Qi and Blood. Caution in people with Yin deficiency.
Pungent and acrid foods
Examples of foods with pungent taste:
- Warming: Garlic, ginger, pepper, cinnamon, clove, rosemary, onion, chili, cayenne, anise, oregano, basil.
- Cooling: Peppermint, white pepper, radish, watercress, marjoram, celery.