What substance, often used as a substitute for onion and garlic flavor, is sometimes avoided by followers of certain Ayurvedic or Jain guidelines?
Answer
Asafoetida
Asafoetida is a substance derived from a species of giant fennel that is frequently employed in culinary contexts, particularly in Indian cooking, as a potent substitute to replicate the savory, sulfur-based flavor base typically provided by onions and garlic when these alliums are prohibited. However, because practitioners adhering to certain Ayurvedic principles or Jain dietary guidelines are often attempting to eliminate the specific sulfur-based flavor compound profile altogether, asafoetida itself may also be avoided, even though it is not botanically part of the *Allium* genus.
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