律文献にみられる辛味について

DOI Web Site Web Site
  • 井上 綾瀬
    日本学術振興会特別研究員RPD，博士（文学）

書誌事項

タイトル別名
  • <i>Kaṭu-rasa</i> (Pungent Flavor) in the Vinayas
  • リツ ブンケン ニ ミラレル カラミ ニ ツイテ
公開日
2020-03-20
資源種別
journal article
DOI
  • 10.4259/ibk.68.2_1064
公開者
日本印度学仏教学会

この論文をさがす

説明

<p>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.</p>

収録刊行物

関連プロジェクト

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ