According to Traditional Chinese Medicine, which organ does the sour taste pertain to?

In Traditional Chinese Medicine (TCM), each taste corresponds to specific organs and their associated functions. The sour taste is particularly linked to the liver. This connection arises from the liver's role in the regulation of emotions, digestion, and the flow of Qi (energy) within the body. Sour foods are believed to help generate fluids and aid in the digestion of foods, which can harmonize and strengthen liver function.

In TCM, the principles of the five elements also play a role in this association. The liver is associated with the wood element, which corresponds to the sour taste. Consuming sour foods such as lemons, vinegar, or pickles is thought to benefit liver health and promote the balanced flow of Qi. This balance is crucial for overall wellness, reflecting the interconnectedness of tastes, organs, and body systems in TCM.