Ginger generates heat in the body if used excessively and hence, should be avoided in summer. It is advisable to add its dry variant to food and not use fresh ginger.
Asafoetida, which is commonly known as Hing, is a must in Indian cooking. It is great to rev up the metabolism. However, those who suffer from inflammation of blood should use it cautiously in the summer.
Chillies are an integral part of the Indian cuisine. However, in summer, all types of chillies which include thin, long, green, red, and bell pepper/capsicum should be used in smaller amounts to avoid heartburn, and irritated bowel and gut-related issues.
Clove is extremely hot in nature and should be used sparingly in the warmer months.
Garlic carries intense heat within itself and is known to have great flavour and even affects the mind. It is contradictory to add it to the meal in the summer months since it adds heat to the body.
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