I ate a lunch dish that was lotus root with a lot of vinegar sauce. It was sour.
According to Aryuveda, the sour taste:
However, excess of the sour taste:
The sour taste increases Pitta and Kapha. It reduces Vata.
According to Chinese Medicine, the sour taste is astringent and stores (能收,能涩 ). Medicinals that are designated as sour have the following functions:
Popularity: 7% [?]
[...] the sour flavor is able to tonify “liver yin and blood” [...]
[...] The above “scientific” evidence tells us a little more regarding the pharmacological effects of Schisandra Chinensis. It explains in more tangible terms how the herbs doesn’t really “suck” the lungs in just by being sour, how it doesn’t “contain” your sperm in just by being sour. We also see how this herb is useful in treating “liver” problems in Chinese medicine by virtue of more than just its sour flavor. [...]
Lotus root is known to stem blood and it’s the skin of the rhizome that has this tannic quality to it.
Check out lotus root for pictures and how to cook it.