Compiled by : Aksharaa
Even during saatvik (pure/virtuous) cooking, smaller organisms can be harmed unknowingly, leading to the accrual of sins. Such sins originate from five inevitable processes that are part of everyday cooking:
- Khaṇḍinī: Process of cutting crops, husking grains and chopping
- Pēṣiṇī: Process of grinding and pounding
- Cullī: Cooking over fire such as boiling, frying and roasting
- Jalakumbha: Soaking of foods
- Upaskara: Processes such as winnowing, sieving and straining
However, scriptures offer us a way to atone for these sins. The food that is to be consumed must be at first offered to the Lord through Vaiśvadēva (offering of food to the Lord through fire). Then it must be served to our guests and visitors. This will cleanse us of our sins and make the food fit for consumption.
Any food has a limited shelf-life beyond which it becomes unfit for consumption. When the food itself has a short life, how can it sustain the ones who consume it? This shows that it is not the mortal food that nourishes us. Rather, it is the presence of the Supreme Lord in these foods that provides us with sustenance. Therefore, to express our gratitude and to cleanse ourselves of the sins accrued through the process of cooking, offering our food to the Lord is most essential.
