The summer heat and high temperatures can make cooking with "hot" spices (such as star anise, fennel, cumin, cinnamon, Sichuan peppercorns, white pepper, etc.) unbearable. It can also lead to various disorders of the digestive and urinary tracts.
Consuming these hot spices can cause constipation, hemorrhoids, bloating, reduced urination, painful urination, and kidney pain. At the same time, they can induce systemic illnesses such as angular cheilitis, chapped lips, pharyngitis, conjunctivitis, dizziness, palpitations, heat rash, and heatstroke. For individuals with chronic conditions like liver disease, heart disease, tuberculosis, diabetes, severe hypertension, arteriosclerosis, or hyperthyroidism, consuming hot spices can exacerbate their condition. Therefore, it is not advisable to use hot spices in summer cooking. If necessary, use them in very small amounts, or substitute them with milder spices like scallions, garlic, and ginger.