Here are the common restrictions observed during Paryushan, keeping to the Jain vows of ahimsa (non-violence) and self-purification. Traditions may vary slightly between Digambar and Shwetambar communities, so check with your local guru if you’re unsure.

What not to consume (typical practice)

• Non-vegetarian items: meat, fish, eggs, poultry, and any products derived from animals.
• Root vegetables: most practitioners avoid eating root tubers such as potatoes, onions, garlic, carrots, radishes, beets, yams, and similar underground foods. Some also avoid other plant-based roots like ginger or turmeric; specifics vary by tradition.
• Mushrooms: often avoided as they are fungal life forms and difficult to assess life impact.
• Honey: commonly avoided because it is an animal product and often considered non-vegetarian in Jain practice.
• Alcohol and intoxicants: no alcohol or mind-altering substances.
• Certain strong stimulants or foods that are considered to provoke passion or violence (this can include heavily spicy dishes or foods that impair mindfulness) depending on local guidance.
• Any food prepared with improper utensils or in a way that harms life (e.g., food cooked with non-vegetarian components or in places that violate Jain purity rules) — this is often a practical concern during stricter upvas days.

Notes on variation

• Digambar and Shwetambar traditions may differ on how strictly root vegetables and certain items are avoided. Some communities allow certain vegetables or spices under specific conditions, while others prohibit them entirely during parts of Paryushan.
• Many Jains observe a more austere intake pattern during Paryushan, sometimes with limited meals per day or partial fasts (upvas). The exact rules can depend on one’s age, health, and the guidance of a guru or local Jain center.

If you’d like, I can tailor this to your specific tradition (Digambar or Shwetambar) and provide a concise, tradition-specific list.