281 – Fire and air create the pungent taste

Pungent is an intense taste. It is created from the elements fire and air. The pungent taste is one of dry, intense heat and it can be found in spicy foods and many herbs and spices. It creates a sensation of sharp and fiery heat. Body odor is described as pungent. Common examples of pungency are mustard and ginger. It is said to induce heat. It is hot, dry, and aromatic.

The emotions associated with it are enthusiasm, excitement, curiosity, clarity, vitality, vigor, concentration, and expansiveness. Negative effects are irritability, aggressiveness, anger, rage, competitiveness and envy. It is located on the central region of the tongue. It affects the stomach and the heart. Its movement is upward and light. The synonyms for pungent are barbed, sarcastic, biting and hurtful.

Pungent Chinese proverb:

Before you plan to improve the world, look around your own house three times.

Pungency is very essential for us. We have to accept what is hurtful and sarcastic. It is necessary for us to appreciate the fact that we must not be insensitive.

Asafetida is a pungent spice and is used in sattvik food. It is an alternative to onions and garlic. It has to be added to food in tiny quantities. A pinch is put into hot oil with spices and it gives an earthy flavor to the food. Its addition to all vegetables like cauliflower removes flatulance. It has a delicious fragrance.

Pungent Sattvik recipes

Asafetida Potatoes

250 grams boiled potatoes, two whole red chilies, cumin seeds, pinch of asafetida pinch of chili powder, salt, oil.

Heat two tablespoon oil in a wok. Add a half teaspoon asafetida, along with the red chilies and teaspoon of cumin seeds, allow it to splutter, add the potatoes, smashed with the hands, salt according to taste and half teaspoon chili powder. Cover and let it cook, until a crust is formed on the potatoes. Stir so that the underside is on top and the top also becomes crusty. Eat with Indian bread or hot rice.

Mustard Aubergine Curry

250 grams aubergine, two whole potatoes,1 tomato, red chili one, mustard seed one tablespoon, turmeric powder, half teaspoon, pinch of asafetida, oil, salt according to taste.

Cut aubergine and potatoes into bite size. Grind the mustard and red chilli into a paste. Heat two tablespoons oil in a wok. Fry the aubergine on high heat, take them out after five seconds. Put asafetida and add the potatoes. Fry till they become light brown. Add chopped tomatoes, turmeric powder, aubergine and salt. Stir and add one cup of water. Cover wok with lid and cook on low heat until the aubergine and tomato become tender. Serve with rice or Indian bread.

Pungent food heightens our senses, and improves our appetite and digestion.

Aim Hrim Klim

Photo by Shaun Meintjes on Unsplash

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