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Astringent
Astringent is the least common of tastes. It can be found in legumes, fruits (such as cranberries, pomegranates, pears, and dried fruit), vegetables (such as, broccoli, cauliflower, artichoke, asparagus and turnip), grains (such as rye, buckwheat, and quinoa), spices and herbs (such as turmeric and marjoram), coffee, and tea. Astringent has a cooling effect on the body.
Astringent is classified more in relation to its effect on the tongue than its actual taste. It creates a puckering sensation in the mouth or a dry, chalky feeling. Foods like broccoli or cauliflower have a mildly astringent taste that is less detectable. Dry foods such as crackers and chips, most raw vegetables, and the skins of fruits also have astringent qualities.
Astringent is classified more in relation to its effect on the tongue than its actual taste. It creates a puckering sensation in the mouth or a dry, chalky feeling. Foods like broccoli or cauliflower have a mildly astringent taste that is less detectable. Dry foods such as crackers and chips, most raw vegetables, and the skins of fruits also have astringent qualities.
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