Tag: Hot vs cold foods

In Ayurveda, ajwain is classified with a heating energy, or *Ushna Virya*, a key principle that dictates its use. This ancient wisdom reveals why the pungent spice is used in traditional medicine and cooking to stimulate digestion and provide warmth.

According to Traditional Chinese Medicine (TCM), fish is typically considered a cooling food, though classifications can vary by species. The concept of 'hot' and 'cold' foods does not refer to their temperature but rather their energetic effects on the body, a distinction that often confuses those relying on modern nutritional science. The answer to "is fish a hot or cold protein?" depends entirely on the health framework you consult.