Here is a simple, traditional Jain foods guide. It follows the core vows of ahimsa (non‑violence), aparigraha (restraint), and carefulness toward all living beings.

Always prohibited (for all Jains)

• Meat, fish, eggs
• Honey
• Alcohol and intoxicants
• Root and underground vegetables: potato, onion, garlic, carrot, beet, radish, turnip, yam, sweet potato, fresh turmeric, fresh ginger, etc.
• Fungi: mushrooms, truffles
• Udumbara group of fruits (contain/invite minute life-forms): fig (anjeer), gular/cluster fig, banyan, peepal, pakar

Generally avoided or restricted

• Fermented items that involve live cultures or long standing/overnight batter (e.g., kept‑overnight idli/dosa batter, kefir, kombucha). Many lay Jains minimize or avoid; ascetics do not take such foods.
• Vinegar, wine vinegar
• Very old, leftover, or previously cut/stored foods; stale food
• Eating after sunset (laity strive to follow; ascetics observe strictly)
• Green leafy vegetables during certain months (especially during Chaturmas/Paryushan) to reduce harm to micro‑organisms on leaves
• Sprouted pulses by some families (practice varies)
• Asafoetida (hing) is used by many; some families avoid due to it being from a root-resin. Practices differ.

Allowed (core Jain vegetarian diet)

• Grains and millets: rice, wheat, barley, jowar, bajra, ragi, oats
• Pulses/legumes: mung, masoor, chana, toor/arhar, urad, rajma, soy (non‑fermented)
• Above‑ground vegetables: tomato, brinjal/eggplant, capsicum, cucumber, cabbage, cauliflower, gourds (lauki, tori, tinda, karela), beans, peas, corn, etc.
• Fruits (except the udumbara group): banana, apple, mango, grapes, papaya, pomegranate, berries, citrus, melon, etc.
• Dairy (traditional Jain households use milk, curd/yogurt, buttermilk, ghee, paneer). Many modern Jains choose to limit or avoid industrial dairy for ahimsa reasons—this is a personal vrata.
• Oils and fats: ghee, sesame, peanut, mustard, sunflower, coconut oil
• Spices and herbs that are not roots: cumin, coriander seeds, pepper, cloves, cinnamon, cardamom, bay leaf, ajwain, fennel, turmeric powder made from the root is traditionally avoided; many families avoid all forms—follow your family’s practice. Fresh coriander/mint leaves are generally fine (except when leafy greens are avoided seasonally).
• Sweeteners: sugar, jaggery (ensure cleanliness and non‑use of bone char if concerned)

Daily conduct tips (ahaar niyams)

• Prefer freshly cooked food; avoid leftovers and food kept overnight.
• Filter water; many boil and cool water before use; ascetics take only boiled/filtered water.
• Avoid eating after sunset to reduce inadvertent harm to small beings.
• Practice moderation and gratitude; avoid waste.

Festival/vrat adjustments

• Paryushan/Das Lakshan and during Chaturmas: many refrain from leafy greens and tighten rules on fermentation, leftovers, and night eating.
• Upvaas/olobana/ekasana/ayambil follow stricter regimens as per the vrata.

Notes on traditions

• Digambar and Shvetambar traditions share the same core dietary principles: strict vegetarianism without roots and with great care for living beings. Minor household practices can vary by family, guru‑parampara, and region; when in doubt, follow your family’s achar or your guru’s guidance.

Sample Jain pantry

• Rice, wheat flour, besan (gram flour), poha, sooji
• Toor dal, moong dal (split and whole), chana dal, rajma
• Cooking oils, ghee
• Spices: cumin, coriander seeds, black pepper, cloves, cinnamon, cardamom, bay leaf, ajwain, fennel, asafoetida (if used at home)
• Rock salt or iodized salt, jaggery, sugar
• Fresh seasonal above‑ground vegetables, permitted fruits
• Curd/yogurt, buttermilk, paneer (if using dairy)

This list preserves the traditional Jain intent: minimize himsa at every step, be mindful, and keep food simple, fresh, and pure.