The function of flavours 

The Traditional Chinese Medicine has two basic concepts. They are four properties and five kind flavours. Four properties refers to cold, hot, warm and cool properties of a drug. Warm and hot properties, cool and cold properties are different only in degree. The four properties of the drugs are determined by the character of diseases. Five-kind flavors refers to pungency, bitterness, sweetness, sourness and saltiness. Different flavor has different actions. 

According to Yellow Emperor's Internal Classic , the action of pungent flavor is to disperse and relieve the action of sour to astringe; the action of bitter to purge and dry; and the action of salty to soften. In general, the flavor of TCM is very complex. It is very important for us to recognize more theories.

Wild Mint Herb

Garlic