Jain: spices in ritual
Spices used within the Jain diet, which leaves out roots, onion and garlic.
Jain cooking follows the principle of non-violence, called ahimsa, and shapes which foods and spices are used. Rules are followed in different degrees by different families and orders.
Foods avoided
Many Jains avoid meat, fish and eggs, and strictly observant Jains also avoid root vegetables such as onion, garlic and potato, because uprooting the plant harms many tiny lives, in the tradition's reasoning. Some avoid food after sunset.
Spices used
Jain kitchens rely on dry spices and on asafoetida, which adds a savoury, onion-like depth without alliums. Turmeric, cumin, coriander, mustard seed, chilli and dried fruits are used. Dried ginger, called sonth, is used by many in place of fresh ginger during certain times.
Festivals
During Paryushana, the main annual period of fasting and reflection, many Jains eat restricted meals, and sweets and simple dishes are shared when it ends. Observance varies between Svetambara and Digambara communities.
Jain on EveryMasala
The spices written up so far, best known first.
