Yes. In Jainism, spice use is generally guided by ahimsa and non-attachment, but the exact restrictions depend on the vow and tradition.

Commonly avoided or limited spices include:

• Root spices and underground items: onion, garlic, ginger, turmeric, potato, etc., because harvesting them harms many living beings in the soil.
• Very pungent or stimulating spices may be reduced by strict practitioners, especially during fasting or spiritual disciplines.
• Certain fermented or processed spice mixes may also be avoided if they involve harm or impurity in preparation.

Allowed spices can include:

• mild spices and dry condiments, if they do not involve harm in sourcing or preparation.

Important point:

• Strict Jain monks and nuns follow much stricter rules than householders.
• Shwetambar and Digambar traditions may have some differences in practice.
• Many lay Jains follow restrictions partially, based on vow intensity and family custom.

In short: the main concern is not “spice” itself, but whether it involves harm to living beings or increases attachment and restlessness.