My Mother’s Classification of “Hot” and “Cold” Foods

People are considered to have “hot” and “cold” natures, as does each type of food. This concept has nothing to do with the temperature or the spice and pepper content of the food; it is a system particular unto itself. For Persians, it is essential for persons with “hot” natures to eat “cold” foods and vice versa, in order to create a balanced diet. Recipes in this book present a balanced diet by combining the opposing elements of “hot” and “cold.” Please note that, according to my mother, both the pharmacological and culinary qualities of the spices are considered when used in a recipe.