Zoroastrian: spices in ritual
Sandalwood and frankincense for the sacred fire, and the Parsi table of Nowruz and navjote.
Zoroastrian tradition, one of the oldest living faiths, keeps fire and fragrance in worship, with sandalwood and frankincense placed on the sacred fire, and a rich festive cuisine among the Parsis of India and the Zoroastrians of Iran.
Fire and fragrance
In a fire temple, priests tend a sacred fire and feed it with sandalwood and sometimes frankincense, as described by the community. Worshippers may offer sandalwood sticks, called sukhad.
Parsi food
The Parsis of India, descended from Zoroastrians who settled on the western coast over a thousand years ago, are known for dishes such as dhansak, patra ni machhi, lagan nu custard and sali boti. Dhansak uses a spice blend called dhansak masala, and sweets are scented with cardamom, nutmeg and rose water.
Nowruz
Zoroastrians in Iran and elsewhere celebrate Nowruz, the new year at the spring equinox. The haft-sin table includes sabzeh, sumac and garlic, among other items, and saffron rice is served.
Zoroastrian on EveryMasala
The spices written up so far, best known first.
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Saffron: Hubertl, CC BY-SA 4.0, source