Answer

In Jain practice during Paryushan, the suitability of Amchur and dry ginger powder depends on the specific rules followed in your family, sampraday, or gurubhagwant’s guidance.

• Dry ginger powder is generally considered more acceptable than fresh ginger, because fresh ginger is a root vegetable, while dry ginger is processed and dried.
• Amchur, being dried mango powder, may be avoided by some people during Paryushan, especially if they follow stricter rules regarding dried, stored, or processed foods.

Explanation

During Paryushan, many Jains follow stricter food discipline than usual. Commonly avoided items include:

• Root vegetables
• Green vegetables, depending on practice
• Fermented foods
• Stale or stored foods
• Foods with higher possibility of unseen living organisms

Dry ginger powder: Since fresh ginger is a root, it is normally avoided. However, dry ginger powder, known as sunth, is often used by many Jains, especially for health or digestive purposes, depending on custom.

Amchur: Amchur is made from dried raw mango. Some households may permit it as a dry spice, while others avoid it during Paryushan because it is processed, stored, and sour in nature.

Spiritual Understanding

The purpose of Paryushan food discipline is not only about ingredients, but about increasing:

• Ahimsa — minimizing harm to living beings
• Sanyam — self-control
• Tap — austerity
• Bhav shuddhi — purity of inner feelings

So, if there is doubt, the spiritually safer approach is to avoid the item during Paryushan.

Takeaway

Dry ginger powder is commonly allowed in many Jain households, while Amchur may vary by tradition. For Paryushan, follow your family’s practice or ask your local sadhu-sadhviji/gurubhagwant. If unsure, avoiding both is the more cautious path of sanyam.