"Reducing Pungency and Increasing Acidity" is a principle in Traditional Chinese Medicine (TCM) nutrition for autumn diet. The so-called "reducing pungency" means eating less pungent food. This is because the lung corresponds to the element Metal, which is associated with autumn. The lung's Qi is abundant in autumn, and reducing pungent food prevents the lung Qi from becoming excessive.
From the perspective of TCM, autumn is the three-month period from the Start of Autumn to the Start of Winter, characterized by the weather turning from hot to cold and the decline of Yang energy and the growth of Yin energy. Therefore, health preservation in autumn must follow the principle of "nourishing the收敛." The diet should focus on moistening dryness and benefiting Qi, with an emphasis on strengthening the spleen, nourishing the liver, and clearing the lung. It is recommended to eat more foods that are clear, moistening, sweet, and sour.
The "pungent" and "sour" flavors in "Reducing Pungency and Increasing Acidity" cannot be completely equated with the spicy and sour tastes we usually refer to.
In the theory of the Five Flavors, the pungent flavor, also known as the spicy flavor, can be divided into three types: hot spicy, numbing spicy, and pungent spicy. It is often found in seasonings like chili peppers, Sichuan peppercorns, black pepper, green onions, garlic, ginger, and curry.
In the tradition of the Five Flavors, the sour flavor also includes the astringent flavor. It has astringent and binding effects and is used to treat conditions such as excessive sweating, incessant diarrhea, frequent urination, and spermatorrhea. Furthermore, when combined with the sweet flavor, it has the effect of nourishing Yin and moistening dryness.
Among fruits, hawthorn contains the most types of acidic substances, followed by grapes. Additionally, pomelos and pomegranates are also commonly eaten sour fruits in autumn.