Hot and cold foods
A worldwide folk idea that foods and spices are warming or cooling, regardless of their actual temperature.
Also: humoral foods, garam and thanda, heaty and cooling, hot-cold classification
Many cultures sort foods into hot and cold, a tradition tracing to Greek humoral theory and parallel Asian systems. The scale refers to supposed effects on the body, not to the temperature or chilli heat. In India, garam foods such as meat, ginger, pepper and dates are for winter and thanda foods such as yoghurt, cucumber, coriander and fennel for summer. In Latin America, caliente and frío food categories guide meals after childbirth or illness. In China, hot and cool foods are balanced for yin and yang. Cooks apply the ideas through combining spices and food. They are cultural customs, not medical guidance.