meat and the five pungent roots (avoided in Buddhist cuisine)
A Buddhist term referring to the three kinds of meat (三厭) and five strong-smelling vegetables (五葷) traditionally avoided in monastic cooking. The exact lists vary by tradition, but the five pungent roots typically include garlic, scallions, and similar alliums.
In Buddhist vegetarian cuisine, meat and the five pungent roots are avoided.
The concept of avoiding meat and the five pungent roots has been passed down since ancient times as something that hinders spiritual practice.
Refers to the actual Buddhist vegetarian cuisine that follows the avoidance of 三厭五葷, whereas 三厭五葷 is the set of prohibited ingredients itself.
Specifically the five pungent roots, a subset of 三厭五葷.
Specifically the three kinds of meat, a subset of 三厭五葷.
A Buddhist dietary term combining 三厭, the three kinds of animal flesh—beast, bird, and fish—with 五葷, five pungent vegetables traditionally avoided by monastics.