Our dietary patterns match seasons is not really news to us. Traditionally, we have eaten food which cools us down during the summers, and gives us warmth during winters. This pattern can also be mapped to spices. To understand what kind of spices we should use during the different seasons, we need to first understand our seasons and the benefits of spices better. Our seasons can be broadly categorised into two phases, Visarga Kala and Adana Kala. Visarga Kala has three seasons: Varsha, Sharad and Hemanth. The season extends from the monsoon through autumn to early winter. Adana Kala meanwhile starts with the cold late winter of Shishira, moves into the spring season of Vasantha and ends with the hot summer season – Grishma.