Salt makes every recipe tasty. It is being used from ages to enhance the taste, flavor and texture of food. Salt is used as a preservative in every part of world. Salt is an essential nutrient. Texts of ayurveda consider salt among six important tastes. It is known as Lavana Rasa in ayurveda.
Katu rasa is pungent taste. This taste is made up of fire element and air element. When foods with katu rasa are consumed, it excites nerve endings present in tip of the tongue. The irritation caused by katu rasa makes tears flow, increases salivation and stimulates nasal secretion. The foods which are pungent to taste can cause burning sensation in cheeks.
Kashaya rasa is one among six tastes elaborated in ayurveda. Kashaya rasa is astringent taste. According to principles of ayurveda this rasa or taste is composed of earth (prithvi) and air (vayu) elements. The foods and herbs which have kashaya rasa reduce kapha and pitta. It is very difficult to body to digest this type of foods or herbs.