In Jainism, the principle of ahimsa (non-violence) guides dietary choices, including the avoidance of certain spices. Jains avoid spices that are considered to involve more harm to living beings or are believed to excite passions. Commonly avoided spices include:

• Onion and garlic: These are considered root vegetables, and their harvesting involves uprooting the entire plant, which is against the principle of non-violence. Additionally, they are believed to increase passions and are classified as tamasik (harmful to spiritual progress).
• Root-based spices: Spices derived from underground parts of plants, such as ginger and turmeric, are generally avoided by strict Jains for the same reason as onions and garlic.
• Asafoetida (hing): Although it is a common spice, some sects avoid it if it is sourced from the root.
• Certain pungent spices: Spices like leeks, shallots, and other alliums are also avoided as they belong to the same family as onions and garlic.
• Mushrooms and fungi: While not a spice, these are also avoided because they are considered to have a large number of microorganisms and involve more harm in their harvesting.

Jains typically use spices that are derived from seeds, leaves, or fruits of plants, such as cumin, coriander, fennel, black pepper, and cardamom, as these are considered less harmful.

The degree of strictness can vary among different Jain sects and individuals.