The Jain kitchen is the most-practised layer of the religion and it is governed by the count of senses. Meat, fish and eggs are excluded as five-sensed or as containing potential life. Root vegetables — potato, onion, garlic, carrot, radish, beetroot, turnip, yam, fresh ginger and fresh turmeric — are excluded as anantakaya, meaning a single body inhabited by infinitely many souls, so uprooting one destroys a colony rather than a plant. Honey is excluded because harvesting it kills bees and because it is understood to contain life. Multi-seeded fruits like figs are avoided. Water is strained through cloth and the strainings, the sanskara, returned to the source so the strained organisms are not simply killed elsewhere. Food is eaten fresh; stored, fermented or overnight food is held to breed subtle life. Alcohol is out on the same grounds and on the grounds of heedlessness. In practice this produces a demanding but genuinely developed cuisine, and in the diaspora it produces label-reading of a high order, since onion and garlic powder are ubiquitous. Jain thali is a standard menu category across India, and airlines carry a Jain meal code.