Astringent

Astringent taste is the one that leads to numbness of tongue. It helps in healing wounds and dissolves fat.

Attributes: Is cold, dry and heavy. ²

Potency: Cold Potency ¹

Post-Digestive Taste: Pungent Vipaka ¹

Elements associated:  ¹

• Air
• Earth

Seasons to consume Astringent Foods  ³:

• Spring
• Autumn

Relationship with Malas (waste): Helps in retaining waste products. ¹

Categorisation on the basis of digestion: Avidahi ¹ (causes no burning during digestion and helps in recovery from loss of consciousness)

Physical Features: ²

• Cleanses blood
• Stops bleeding, sweat and diarrhea.
• Controls intrinsic haemorrhage ¹
• Heals wounds and broken bones ¹
• Is difficult to digest and can cause indigestion.
• Tightens tissues.
• Heals prolapse. 

Each of the six tastes produces or enhances a certain emotion when eaten. The emotion associated with astringent taste is fear.  ²

If it is consumed in excess, it becomes a cause of:

• Causes gas, thirst.
• Can make one excessively thin (can cause emaciation).
• Loss of virility.
• Causes constipation. ¹
• Creates firmness in body ¹
• Causes pain in the heart area.
• Has the most negative effect on colon. 

Foods that are astringent but don't have negative effects associated with those:

• Myrobalan (harada) ¹

 References:

1. A Practical Approach To The Science of Ayurveda - Acharya Balakrishna
2. The Ayurvedic Encyclopedia - Natural secrets to healing, prevention and longevity - Swami Sada Shiva Tirtha
3. Bhojanakuthalam - Pg 484