Food flavors as medicine

In TCM food is categorized by flavors.

Warming acrid: 

spearmint, rosemary, scallion, garlic, all onion members, cinnamon bark and branch, cloves, fresh and dried ginger root, black pepper, hot peppers, cayenne, fennel, anise, dill, mustard greens, horseradish, basil, nutmeg

Cooling acrid:

 peppermint, marjoram, elderflower’s, white pepper, radish and its leave

Neutral acrid: 

taro, turnip, kohlrabi.

Salty: 

salt, seaweed, soy sauce, miso, pickles, umeboshi; barley and millet (although primarily sweet).

Sour: 

Hawthorne berry, lemon, lime, pickles, rose hip, sauerkraut, sour apple (crab apple), sour plum

Sour-bitter:

 vinegar

Sour-acrid: 

leek

Sour-sweet:

 aduki bean, apple, blackberry, cheese, grape, huckleberry, mango, olive, raspberry, sourdough bread, tangerine, tomato, yogurt.

Bitter:

 Alfalfa, bitter melon, romaine lettuce, rye

Bitter-acrid:

 citrus peel, radish leaf, scallion, turnip, white pepper.

Bitter-sweet:

 amaranth, asparagus, celery, lettuce, papaya, quinoa

Bitter-sour:

 vinegar

Sweet: 

Apple, apricot, cherry, date, fig, grape, grapefruit, olive, papaya, peach, pear, strawberry, tomato, beet, button mushrooms, cabbage, carrot, celery, chard, cucumber, eggplant, kuzu, lettuce, potato, shitake mushroom, spearmint, squash, sweet potato, yam, almond, chestnut, coconut, sesame see and oil, sunflower seed, walnut, amasake, barley malt, honey, molasses, rice syrup, whole sugar.