Can spices cool us down on a hot day?

Ever had someone tell you to consume something hot on a hot day to cool you down?

As parts of the Northern hemisphere experience their hottest summer on record, a recent article in Time magazine discusses harnessing the use of natural ingredients, like spices, to control our body temperature. It provides an insight into the science of food, however at its core, it shows the connections forged through history between food and culture.

In achingly hot countries, thousands of years old remedies are turned to for their unique characteristics.  

Take India, for instance.

Spices are ubiquitous to the country. They’re relied on for flavouring foods and trusted for their health properties. 

Most of the common spices used in India are ‘warming’ spices – spices that have a gingery/peppery/fiery effect on the body, including chilli, black pepper, garlic, and ginger - and there’s a scientific reason behind this.

The ’heat’ released from these ingredients when we consume them, naturally warms up the body by increasing our breathing and heartbeat, which in turn leads to sweating – and when we perspire, it’s our bodies way of cooling our skin and making us feel cooler.

It’s no wonder that the well-known spice blend, Garam Masala, was given its name and is mostly comprised of these ‘warming’ spices.

The name literally translates to ‘hot spices,’ and is a blend used across India for seasoning traditional dishes.  A blend that not only came about for its flavour and aroma, but also because of the ingredient’s ability to cool down the body when living in a hot climate.

It’s fascinating to see how the science of food transcends time and plays such a vital role within a country’s culture.

For the full TIME article, click here.