Food WI - Southeast Asia adopts Dharmic influenced Allium Food Taboo

In line with the OTL Indianization of Southeast Asia, what if Southeast Asia as a region also adopted a Taboo influenced by certain versions of Jainism, Hinduism and Buddhism against the consumption of Allium genus Foods up to the present day such as Onion, Garlic, Scallions, Shallots, Leek and Chives?

How would it impact the cuisine of much of Southeast Asia given the apparent prevalence of such as vegetables from the Allium genus in OTL?

https://en.wikipedia.org/wiki/Food_and_drink_prohibitions#Vegetables
 
They would probably adopt the same solution which Indian cooks have done: asafoetida (hing) with everything.

There are worse ways to cook...
 
In line with the OTL Indianization of Southeast Asia, what if Southeast Asia as a region also adopted a Taboo influenced by certain versions of Jainism, Hinduism and Buddhism against the consumption of Allium genus Foods up to the present day such as Onion, Garlic, Scallions, Shallots, Leek and Chives?

How would it impact the cuisine of much of Southeast Asia given the apparent prevalence of such as vegetables from the Allium genus in OTL?

https://en.wikipedia.org/wiki/Food_and_drink_prohibitions#Vegetables
Well seems to me that it was the case for sometime as Madagascar had great disdain for it and found it unsuitable for offerings to the ancestors or in shrines/royal grounds.

I don't eat the pungent herbs but it's purpose is rooted in not stimulating the body. When I do accidentally eat garlic/onions, etc... There is a real stimulation that's very noticeable, something I imagine subsistence farmers and manual labourers would adopt very readily. When the French came it became prominent and now it's in literally every dish.

In all honestly the barring of pungent herbs within SEA probably only existed amongst higher castes and lower castes eating it was a sign of their impurity.

Still all hindus are supposed to refrain from them during "fasting" times and do.

They would probably adopt the same solution which Indian cooks have done: asafoetida (hing) with everything.

There are worse ways to cook...
Buddhists aren't supposed to eat Hing either, they do though anyway save for priests and even then some only withdraw from eating them during holy days and such.
 
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