Here are common daily staples in a traditional Jain pantry and kitchen (kept simple, satvik, and mindful of ahimsa). Note on traditions: Digambar and Shwetambar communities may have small differences in what is preferred on certain days or during certain months, but the core idea remains the same—avoid harm to living beings, especially roots.

• Grains and millets

- Rice, wheat flour, millet flours (jowar, bajra), poha, sooji (semolina)

• Pulses and lentils

- Moong dal, chana dal, tuvar/arhar, urad dal, masoor dal; whole and split varieties

• Vegetables (non-root, year-round and seasonal)

- Non-root vegetables like gourds (lauki, tori), pumpkin, cabbage, capsicum, tomatoes, cucumber, beans, peas, spinach; leafy greens may be limited during certain periods

• Fruits, nuts, and seeds

- Fresh fruits (not overripe), almonds, cashews, pistachios, raisins, dates; sesame seeds, flaxseeds, etc.

• Dairy (optional per tradition)

- Milk, yogurt, paneer, ghee (many Jains use dairy; some choose dairy-free paths)

• Oils and fats

- Freshly prepared oils and ghee; moderate use of spices

• Spices and seasonings

- Cumin, coriander seeds, ajwain, fennel; turmeric and pepper may be used in some homes, depending on tradition

• Other pantry items

- Salt (rock or refined), jaggery or sugar, plain chickpea flour (besan) for quick dishes - Coconut, sesame seeds; tea or coffee based on personal practice

Key upos or rules to keep in mind

• Do not eat meat, fish, eggs, honey, or intoxicants.
• Avoid root and underground vegetables (potato, onion, garlic, carrot, beetroot, turnip, etc.) in most Jain households; stricter practices can vary by guru or sangh.
• Eat fresh, avoid leftovers, and try to eat in daylight when possible.
• Water is typically filtered or boiled; some traditions sip water in daylight only.

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