Bitter, Pungent, Salty, Bland, Sweet, Astringent, Sour, Warm, Cold, Neutral, Hot and Aromatic.
To use herbs within the scope of Chinese Herbology, one must first understand the properties (the personality which dictates how an herb will function) of each herb beyond the scope of its category. Properties are tastes, temperatures, and qualities of an herb. The possible tastes are sweet, sour, bitter, pungent, bland, salty, astringent, and aromatic. It may have other qualities such as toxic. The possible temperatures are cool, cold, warm, neutral, and hot.