Hindu: spices in ritual

In Hindu practice, spices appear in worship, in festival food and in the kitchen, and several, especially turmeric, are described by many practitioners as auspicious. Customs differ widely by region, family and sect.

In worship

Turmeric and kumkum, a red powder often made from turmeric, are applied to images and to the forehead in many households. Sandalwood paste, camphor, incense and cloves or cardamom are offered at puja in some traditions. Practice varies by temple and family.

In food and festivals

Offerings of food, called prasad, are often sweet and spiced with cardamom or saffron. During Navratri and other fasts, many observers use only certain spices, such as rock salt, cumin and black pepper, in line with the rules of the fast they keep. Satvik cooking, followed by some, avoids onion and garlic, and often uses asafoetida in their place.

In ceremony

Turmeric is applied in the haldi ceremony before many weddings and is tied to a thread in some rites. Spices, rice and betel leaf appear in rituals marking births, marriages and remembrance. Those who keep these customs describe them as expressions of blessing and purity.