Millets National Media Portal
Millets National Media Portal
In traditional Ayurvedic and Chinese medicine, foods are classified by their heating or cooling effects on the body's internal environment. Millets have diverse thermal properties depending on variety. According to Ayurvedic nutritional texts and modern dietary guidance for tropical climates, several millet varieties are classified as cooling in nature, making them ideal for hot weather consumption.
Thermal classification of millets:
Cooling millets: Sorghum (Jowar), Finger millet (Ragi), Foxtail millet (Kangni), Barnyard millet, and Kodo millet are classified as cooling in nature — recommended for consumption during hot summer months to support body temperature regulation.
Ragi (Finger millet): Particularly recommended in South Indian summer diets as ragi koozh (fermented porridge) — known to naturally cool the body and maintain electrolyte balance during heat.
Sorghum (Jowar): Its high water content and cooling properties make jowar roti and jowar bhakri a staple summer food in semi-arid regions of India and Africa.
Foxtail millet: Cooling properties combined with easy digestibility make it suitable as a summer porridge, particularly for children and elderly individuals prone to heat stress.
Pearl millet (Bajra): Classified as warming in nature in Ayurvedic medicine — traditionally consumed more in winter months; excessive consumption in summer may cause heat-related discomfort in some individuals.
Modern science basis: The cooling effect is partly attributed to millets' high water-absorbing fiber, electrolyte content (potassium, magnesium), and low caloric density — all supporting body temperature homeostasis.
Practical summer use: Millet porridges, kanji (thin gruel), and buttermilk-based millet preparations provide cooling, hydrating, and nutrient-dense options during hot months.
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