In Jainism there is no “best taste.” Attachment to taste (rasa-āsakti) binds karma. The ideal is samata—eating simple, mild, non-violent food with minimum stimulation of the senses.

How tastes are viewed

• Jain texts and acharyas speak of six tastes: sweet, sour, salty, pungent, bitter, astringent.
• Of these, sweet (madhur) in moderation is generally the least agitating; sour, salty, and pungent tend to excite passions and are minimized.
• During special vows like Ayambil, even salt, sugar, oils, milk, etc. are given up to reduce all attachment to taste.

Digambar and Shwetambar

• Both traditions emphasize reducing and renouncing attachment to taste.
• The specific fasting forms and food lists may differ by tradition and local maryādā, but the core principle—alpa-rasa (minimal taste) and ahimsa—remains the same.

Practical Jain guidance for daily life

• Prefer fresh, simple, mildly flavored preparations; avoid strong, sharp, or overly spicy food.
• Avoid root vegetables and foods that increase harm or stimulate passions (like onion and garlic).
• Eat before sunset, and use filtered, formerly boiled water within the prescribed time.

If you want to see how Jains practice “tasteless” eating for tapa, see Ayambil: Basic Jain food guidelines: Why strong-taste foods like onion/garlic are avoided: