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Eat tomato sauce or coconut.
Eating jaggery after meal in summer season prevents heatstroke.
After coming from sunshine, mixing little onion juice into honey and licking it reduces the risk of heatstroke.
1. In summer, using spices having cooling characteristics instead of warm characteristics such as turmeric, dry coriander seeds, white cumin, cardamom, Dar cheeni (cinnamon), tomato, lemon, yoghurt, prune, Imli (tamarind), green coriander, pepper mint etc., are beneficial. If there is a need of adding spices with warm characteristics then use black pepper, green chillies and crushed red pepper etc., in a little amount.
2. In summer season, using fragrances (having cooling characteristics or effects) for example ‘Shamamat-ul-Amber’ (ambergris) , ‘Henna’ (Henna flower) , ‘Gulaab’ (Rose), ‘Sandal’ (sandalwood), ‘Motia’(Jasmine sambac), ‘Khass’, ‘Kaywra’ (Pandanus odorifer flower), ‘Champa’ (Magnolia) etc., are beneficial to wear on clothes. ‘Musk’, Kasturi, Oad, Amber, Saffron etc., are the fragrances
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