Here are the common names and ways people refer to Ayambil Tap in Jain tradition:

• Ayambil — the standard name (English transliteration)
• Āyambil / Āyambila — Prakrit/Sanskrit-based form
• Ayambel / Āyambel — regional pronunciation (esp. Gujarati/Marwari)
• Āyambil Tap / Ayambil Tapa — emphasizing it as a penance (tapasya)
• Rasa-parityāga Ayambil — technical description highlighting “giving up taste-extracts/spices”
• Ayambil Ekāsaṇ — when it is done as one bland meal taken in one sitting
• Ayambil Oli — when the same Ayambil is observed for nine days during the biannual Navpad Oli
• Chaitri Oli Ayambil — the Navpad Oli in the month of Chaitra (spring)
• Asoj/Ashwin Oli Ayambil — the Navpad Oli in Ashwin (autumn)

Traditions:

• Shvetambar and Digambar both use “Ayambil/Ayambel.” In Digambar texts/practice you may also see it described as “Ekabhukta with rasa-parityāga,” meaning one meal with renunciation of tasty extracts like oil, ghee, milk, curd, sweets, etc. The essence is the same: simple, non-spicy, non-fried, limited-food restraint taken for inner purification.