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.
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