the 5 flavours

Chinese Herbal flavors: 

Sweet: Are used as a tonic as they warm, soothe, nourish and relax. They act on the spleen and stomach to enhance energy circulation throughout the body. Common sweet tasting herbs include cinnamon, ginseng and bamboo shoots. 

Bitter: Detoxify, cool and disperse. They cleanse the blood and protect against infection. Bitter herbs include watercress and rhubarb. 

Pungent (Acrid and Spicy): Stimulate, disperse and invigorate the system, especially the lungs and large intestine. They help open pores and encourage sweating so are ideal for treating colds and flu. Pungent herbs include ginger, mint and black pepper.

Salty: Used for their diuretic and softening actions primarily on the kidney and bladder. Their softening effect is especially beneficial for treating hardened lymph nodes and constipation. Seaweed is a good example. 

Sour: Absorb, refresh and stimulate digestion. They affect the liver and gall bladder primarily and are beneficial in stopping diarrhea, bleeding and excessive perspiration. Sour herbs include lemon, crab apple, orange peel and gooseberry.

Neutral Herb: A good example is licorice.