From kitchen to coolness: Can spices beat the heat?
There is an ancient connection between India and spices which is unbreakable. Our food, culture, even wellness routines are designed around a masala box that packs more than just flavour — it carries heat, healing, and heritage.
But as the summer comes, the question arises: Should we stop consuming spices? Or do we need them to cool down? One spice that sparks this debate is clove, which is generally hot in nature, yet used in traditional cooling drinks. Confused? Let’s explore the spices that help or hurt in summer!
In Ayurveda and conventional Indian medicine, every food is categorised as heating (ushna) or cooling (shita). This isn’t about temperature, but how it affects our body internally.
So while a cup of masala chai might be piping hot, the ginger and clove in it actually produce internal heat. During summer, excessive internal heat can cause dehydration, acidity, rashes, or fatigue.
But that doesn’t mean you totally avoid your masala box. Some spices are surprisingly cooling in nature, and others can be consumed in moderation.
Excellent for sore throats and digestion, clove has strong antibacterial and anti-inflammatory properties. But it’s ushna or heat-producing in nature. That means, excess consumption of cloves, especially in summer months, may increase body heat and cause discomfort.
Verdict: Heating – Use in moderation
When to use: A pinch in chaas (buttermilk) or infused in water works fine. Avoid overuse in teas or garam masalas during peak heat.
A conventional summer saviour, fennel cools the body, aids digestion, and fights acidity.
Try this: Soak a teaspoon of fennel seeds overnight and drink the water in the morning.
Because of its aromatic properties, Elaichi is often used in desserts and teas. Cardamom helps in balancing body heat, especially when paired with milk or curd.
Best in: Smoothies, kheer, or herbal infusions.
Coriander detoxifies the body and calms internal heat. This acts as a natural remedy for skin irritations or rashes caused by summer heat.
Pro Tip: Boil and strain coriander seeds in water, let it cool down, and then sip throughout the day.
This ultra cooling herb is refreshing in taste and easy to grow at home. Mint soothes the stomach and refreshes quickly.
Use it in: Chutneys, lemonade, or mixed with curd for a pudina raita.
This mildly heating spice boosts immunity, but overuse in summer may aggravate body heat.
Limit to: Light soups or sprinkled on salads in very little amount. Do not use it more than a pinch or two.
Generally known for its heating properties, ginger boosts digestion and immunity. Use it minimally in summer.
Switch to: Dried ginger powder in tiny amounts or skip totally on very hot days.
Balance is key: Mix heating and cooling spices to keep your body in harmony.
Add yogurt or buttermilk to spicy meals: they cool down the internal heating effects.
Avoid reheating spicy food: this further intensifies the heat of spices.
Go seasonal: Prefer summer vegetables like cucumber, lauki, and watermelon to naturally cool the body.
In Indian kitchens, spices are more than taste enhancers; they’re medicinal. The secret lies in portion, purpose, and pairing. So, this summer, use the right amount — not too hot, not too bland. Just perfectly balanced!
