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.