During Paryushan, Jains observe heightened spiritual discipline, and dietary restrictions become stricter than usual. Traditionally, the following guidelines are observed regarding food ingredients:

• Curry Leaves: These are generally considered permissible during Paryushan, as they are not root vegetables and do not involve harm to multiple living beings during harvesting. However, some stricter sects or families may choose to avoid all fresh greens or minimize the use of leafy vegetables during this period. It is best to follow the specific tradition practiced by your family or local Jain community.

• Chilli (Green or Red): Fresh chillies are typically avoided during Paryushan because they are considered to have an excessive number of seeds (which are potential life-forms) and are classified under "green vegetables," which many Jains avoid during this time. Dry red chillies may be used by some, but many families prefer to exclude all forms of chillies during Paryushan. Black pepper is often used as a substitute for heat.

In summary:

• Curry leaves: Usually allowed, but check your family's or sect's custom.
• Chillies: Generally avoided.

Always consult with your family elders or local Jain sangh for practices specific to your tradition.