<i>Kaṭu-rasa</i> (Pungent Flavor) in the Vinayas

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  • Inoue Ayase
    日本学術振興会特別研究員RPD，博士（文学）

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  • 律文献にみられる辛味について
  • リツ ブンケン ニ ミラレル カラミ ニ ツイテ

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Abstract

<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>

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