Persian food system


Balancing food is serious business for all Iranians. Therefore we follow the food system that has been around for more than 1000 years!

Food and spices are severe things in most households in Iran, so it has always been. From the beginning, both spices and herbs were pure medicine, which is evident from all the research. Avicenna (Ibn Sina), a Persian physician (980 – 1037), is considered one of the most essential physicians and thinkers. He is regarded as the father of modern medicine. He managed to write 450 works. For example, he used rose water as medicine for heart disease ( source )

In ancient Persia (present-day Iran), various oils from plants were used to cure various diseases – the methods are still used today. Avicenna (Ibn Sina) divided humanity into people of cold and warm nature with an effect on human well-being. This is probably why the Persian cuisine has divided the food into cold and hot – not in terms of temperature but its impact when we eat it. I still remember that when we children were sick, the doctor always asked the question: what have you eaten.

Balancing food requires some skill. An unbalanced diet can lead to illness. For example, “warm” nature must have “cold” food to achieve a better balance.

I have a “cold” nature – I balance it by eating “hot” things like dates and figs. The concept of “hot” and “cold” has nothing to do with temperatures or spices; it’s just a system.

Here you will find a list of hot and cold.


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