The seventeen effects are also derived from the drug tastes, namely, sweet, bitter, puckery tastes belong to the cold effect; salty, puckery, sweet belong to the moist effect; bitter, puckery, sweet tastes belong to the blunt effect; sour, bitter, acrid belong to the light and rough effect; acrid, sour, salty belong to the heat and sharp effect. When the tastes of a medicine are identical with its three-transformed tastes, the therapeutic effect will be much strengthened.

How, then, is a compound recipe organized in Tibetan medicine? It is composed of chief (King) ingredient and minister(s), associates and attendant ingredients. Chief ingredient produces the main action for the recipe, supported by the minister ingredients, and by the associates and attendants, which should have compatible tastes, natures and effects with them. When prescribing, the nature of disease, its causes (main cause and predisposing causes) should be clarified so as to match the nature and effect of the medicines to ensure a satisfactory result and avoid possible aggravation of the disease. It is critical in the healing of the disease to ensure the allopathic (opposite) effect and the nature of the medicine is correct; conversely, a relationship of similar effect and nature between the medicine and disease would certainly lead to disaster. This is the essential principle for the application of Tibetan medicines. Nature and effect are clearly laid out for the materia medica and the diseases alike.

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