Is Paya Soup Hot or Cold for Your Body? A Deep Dive into Traditional Beliefs and Nutrition

December 23, 2025 •

3 min read

For centuries, traditional cultures across South Asia have revered paya soup, a hearty slow-cooked bone broth, for its powerful health-boosting properties. But amidst the rich flavor and nutritional benefits, a common question arises: is paya soup considered 'hot' or 'cold' for your body?

Quick Summary

Paya soup is widely considered a warming food in traditional medicine, valued for generating internal heat and providing comfort, especially during cold weather. Its rich nutritional profile and thermogenic effect contribute to this classification.

Key Points

Warming Nature: Paya soup is traditionally and nutritionally considered a warming food, valued for its ability to generate internal heat.
Thermogenic Effect: The high protein content of paya requires energy to digest, which creates a natural thermogenic effect in the body.
Nutrient-Rich Broth: Slow-cooking the trotters releases vital nutrients like collagen, gelatin, and minerals, which are restorative and fortifying.
Seasonal Comfort: Its warming properties make it especially beneficial and comforting during cold weather and periods of recovery from illness.
Enhanced by Spices: Common ingredients like ginger, garlic, and black pepper add to its warming effect and provide additional health benefits.
Supports Joint Health: The rich collagen content helps soothe and support joint health, making it a traditional remedy for arthritis.

The Traditional View: A Warming Food

In traditional medicine systems, foods are often classified by their thermal properties—'hot' or 'warming' versus 'cold' or 'cooling'—and their effect on the body. According to this wisdom, paya soup is definitively a warming food. Cultures that consume it regularly, particularly in South Asia and the Middle East, serve it to combat the chill of winter and the dampness of monsoon season. This classification is not about the soup's physical temperature but its perceived energetic effect on the body's internal systems. The long, slow simmering process, often with an array of warming spices, is believed to extract the maximum 'hot' energy from the ingredients, making it a powerful internal restorative.

The Science Behind the Warmth

From a modern nutritional standpoint, the warming sensation from paya soup is linked to a process called thermogenesis, where the body produces heat as it digests food.

High Protein Content and Digestion

Protein Digestion: Paya soup is exceptionally rich in protein, extracted from the bones, cartilage, and marrow. The body expends a significant amount of energy to break down and process this high protein content, which directly leads to an increase in internal body temperature.
Nutrient-Dense Broth: The extended cooking process also infuses the broth with a wide range of minerals and nutrients, including collagen, gelatin, calcium, and phosphorus, which aid various bodily functions and contribute to a feeling of robust internal health.

Warming Spices and Ingredients

The spices typically added to paya soup further enhance its warming effect. Many of these spices are known for their thermogenic properties and long history in traditional medicine.

Ginger: This common ingredient is well-known for its ability to increase internal heat and boost circulation.
Garlic: Garlic has thermogenic properties and is valued for its immune-boosting benefits, especially during colder months.
Cinnamon and Cloves: These are potent warming spices that are frequently used in the preparation of paya to add depth of flavor and thermal energy.
Black Pepper: Containing the compound piperine, black pepper contributes to the soup's ability to generate heat within the body.

Paya Soup vs. Cooling Foods: A Comparison

To better understand the properties of paya, it's helpful to contrast it with foods considered 'cooling' in traditional systems. Cooling foods are typically raw, high in water content, and are consumed to reduce internal heat, especially during hot weather or when experiencing heat-related symptoms like inflammation.


Feature	Paya Soup (Warming)	Cooling Foods (e.g., Cucumber, Watermelon)
Preparation	Slow-cooked and simmered for many hours.	Often consumed raw or lightly cooked.
Nutrient Density	High in protein, fats, collagen, and minerals.	High in water and vitamins, low in protein/fat.
Effect on Body	Generates internal heat, boosts immunity, and provides sustained energy.	Reduces internal heat and provides hydration.
Typical Use	Winter, monsoon season, or during recovery from illness.	Summer or for people with excess internal heat.
Core Ingredients	Animal trotters, spices, garlic, ginger.	Watermelon, cucumber, mint, certain fruits.

Conclusion: More Than Just a Temperature

In conclusion, paya soup is unequivocally a warming food, both according to centuries of traditional wisdom and modern nutritional science. Its ability to generate internal heat and provide profound nourishment is not a myth but a tangible effect of its high-protein composition and the thermogenic properties of its key ingredients. Whether you follow traditional beliefs or rely on scientific evidence, a steaming bowl of paya soup is a comforting, restorative meal designed to warm you from the inside out, making it an especially powerful dish during cold weather or periods of recovery.

For a deeper dive into the Ayurvedic perspective on bone broth and its benefits, explore resources from the Kripalu Center.

The Bottom Line on Paya's Thermal Effect

Traditional Classification: Paya soup is regarded as a warming or 'hot' food in traditional medicine, consumed to balance the body's internal temperature.
Thermogenic Effect: The high protein content requires significant energy for digestion, a process that naturally increases internal body heat.
Spice Synergy: Warming spices like ginger, garlic, and cloves amplify the soup's thermal properties, boosting circulation and generating heat.
Joint and Immunity Benefits: Beyond just warmth, paya's nutrient-rich broth is prized for supporting joint health and strengthening the immune system.
Ideal for Colder Climates: The warming qualities make paya soup a popular and comforting meal during winter, monsoon season, or when recovering from illness.
Holistic Nourishment: Its rich mineral content, including calcium and phosphorus, offers holistic nourishment that goes beyond just providing thermal comfort.

Frequently Asked Questions

In traditional medicine systems like Ayurveda and Unani, paya soup is considered a "warming" food. It is valued for its ability to balance the body's internal temperature and fortify against cold.

The soup's rich, slow-simmered broth, often prepared with warming spices like ginger and garlic, helps generate internal heat and provides a deep sense of comfort, making it ideal for combating winter chills.

Yes, foods high in protein, like paya soup, have a thermogenic effect. The body expends energy to digest these macronutrients, and this process generates heat, leading to a temporary increase in internal body temperature.

Yes, cooling foods are typically high in water content and often consumed raw or lightly cooked, such as cucumbers, mint, and watermelon. They contrast with the dense, protein-rich nature of paya soup, which serves to reduce internal heat.

While primarily associated with colder seasons, it can be consumed in hot weather in moderation. However, traditional systems suggest focusing on cooling foods during summer to maintain the body's balance.

The warming effect comes from the high protein and fat content, as well as the common inclusion of thermogenic spices like ginger, garlic, cloves, and black pepper.

Yes, the slow-cooking process extracts collagen, gelatin, and minerals from the bones, which are known to support joint health and can be soothing for conditions like arthritis and osteoporosis.

Paya soup contains essential minerals, amino acids, and immune-boosting ingredients like ginger and garlic that can help strengthen the immune system and aid in recovery from illness.