Sikh: spices in ritual
The spiced langar kitchen, and karah prasad flavoured with cardamom.
Sikh practice centres on the langar, a free community kitchen open to everyone, where simple spiced vegetarian food is served in every gurdwara.
The langar
The tradition of langar was established by Guru Nanak and expanded by later Gurus. Everyone, whatever background, sits together and is served the same meal. Volunteers cook large pots of dal, vegetables and flatbread, seasoned with cumin, turmeric, coriander, chilli and ginger. The Golden Temple in Amritsar serves very large numbers each day.
Karah prashad
Karah prashad, a sweet of wheat flour, ghee and sugar, is given to those who visit the gurdwara. In many gurdwaras it is made simply, and sometimes with cardamom.
Festivals
Vaisakhi, Gurpurabs and Bandi Chhor Divas are marked with shared meals and sweets. Foods and customs vary with region.
Sikh on EveryMasala
The spices written up so far, best known first.
🇬🇷 Greece and 4 moreThyme
The dried leaves of a Mediterranean mint-family herb, used to perfume stews and baths alike.Leaf · Earthy and deep · Warm and sweet-spiced
🇮🇹 Italy and 2 moreCommon sage
The gray-green leaves of a Mediterranean perennial used in European roasts and traditional remedies.Leaf · Herbal and green
🇹🇷 Turkey and 5 moreBay Laurelδάφνη
The dried leaf of a Mediterranean evergreen, used to infuse slow-cooked dishes with herbal depth.Sharp and pungent · Bitter
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Thyme: Evan-Amos, CC0, source
- Common sage: Kurt Stüber [1], CC BY-SA 3.0, source
- Bay Laurel: Forest and Kim Starr, CC BY 3.0 us, source