Heat

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,
- that fire in certain peppers.
And 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 vibrancy of
color
found in costumes,
and embroidery
the sassy reds
and yellows, the blazing oranges,
shocking greens...
Yes, turn up the heat-
in flavors
and temperature
(both tropical)
and the 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.