Stum Food in the Muktads and Gatha days explained from Udvada

Stum Food in the Muktads and Gatha days explained from Udvada

Today’s afternoon Stum – Goan potato curry with basmati rice and kachumber – a lightly tossed onion, cucumber and carrot salad with coriander leaves; some pomegranate seeds, cow’s milk, a rose and freshly drawn well water… Bon apetit!

There is deep spiritual significance behind each of these offerings as they represent the Zoroastrian religion in different classes of creation. An item from either the plant or animal or mineral or vegetable kingdom must resonate or have the same Jiram – a measure of spiritual frequency as the Zoroastrian religion in order for it to be used in any ceremony.

That is why some plants, flowers, fruits or items are never used in our ceremonies despite having good health benefits.

It is also not correct to put any dead matter like meat or fish or fowl in the Stum. It must be remembered that the Stum is for the Ruvan of the person, not the person himself. Hence the personal likes or dislikes of the person when he was alive have no bearing on what is put in the Stum which is prayed for the benefit of his Ruvan.

Editor’s Note: Marzban started Frashogard – The Journal of Ilm-e-Khshnoom, a serious quarterly publication containing for the first time, scholarly level articles on the Zarathushtrian Mystical Revelation in simple, concise English. In order to spread the reach of this Journal even further, he has set up this website and blog.

From the Cookbook Author

Hope you enjoyed this, please feel free to share. Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.  Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA. Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks    

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