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.
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.