著者

井上 綾瀬

出版者

日本印度学仏教学会

雑誌

印度學佛教學研究 (ISSN:00194344)

巻号頁・発行日

vol.68, no.2, pp.1064-1059, 2020-03-20 (Released:2020-09-10)

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In this paper, basing myself upon the descriptions of the Vinayas and the historical distribution channels of spices, the pungent taste of India before the introduction of chili is explored. In the case of udara-vāta-ābādha (pain caused by the wind dosa in the belly), eating tekaṭulā-yāgu (gruel made of three pungent ingredients) is relatively common in the Vinayas. The ingredients of tekaṭulā-yāgu are pepper, Indian long pepper, and ginger. yāgu was cooked from cereals such as rice, sesame and beans. In addition, yāva-jīvika includes pepper, Indian long pepper, and ginger, which is common to the Vinayas. In modern India, clove and cumin are used as curry ingredients as one of the pungent tastes, but they do not fall under the Vinayas.