" Heat"

In Ayurvedic and Traditional Chinese Medicine food, illnesses even the body's internal organs- all are divided, classified as either hot or cold dualities- distinct, yet working together - a yin/ yang of sorts denoting more than temperature more than the sensory. And while these are difficult concepts to Western thinking I do understand at least, the connection between inflammation and heat and with food- the coolness of melons, the proverbial cucumber... and the fire in certain peppers. Though now, my thoughts turn to- spices and savory seasonings to the heat found in Indian, Mexican and Southeast Asian cuisine. Myself, I not only tolerate but prefer that bite- a fiery tang that little something added to liven things up- never bland a sharp contrast to- the neutrality of, bread and potatoes the mildness of milk... So bring out the sauces and salsas let them match that vibrance of color found in costumes and embroidery the sassy reds and yellows, the blazing oranges and shocking greens... Yes, turn up the heat- in flavors and temperature ( both tropical) and music too- sultry, sensual and loud! Throw in some garlic perhaps a jalapeno or brighten with the matte gold of curry- with paprika's crimson kick.