Asafoetida is the dried latex that comes from the taproot (for example, a carrot is the taproot of its above ground leaves) of several species of Ferula, which is a perennial herb.Asafoetida is inherently an Indian spice. This powerful spice, also known as hing, stinking gum, Devil's dung, ting and sometimes spelled asafoetida, has an uncooked taste that is heavy, bitter and acidy - well down right disgusting. And an aroma to match!But in spite of all of this, Asafoetida Powder does have some very redeeming qualities. When fried briefly in oil it becomes mellow and the taste becomes onion-like. This is a major benefit to those of the Jainism sect whose strict vegetarian diet also won't allow them to use roots (such as garlic or onions) and certain fruits. It has also been used recently as a replacement for garlic and onions for individuals who suffer from IBS and is approved to use with a low FODMAP diet. Asafoetida is also a popular ingredient for those following gluten free diets.HistoryAsafoetida is grown in Iran and the mountains of Afghanistan and then cultivated in India. It is not used at all in Iran, but has become a staple ingredient in many Indian vegetarian dishes for the enhanced flavor that it offers.Where to UseYou should always use Asafoetida sparingly and it can be used in any cooked dish that calls for garlic. It is also used in small amounts to intensify the flavor of some spice blends, most notably sambhar powder and is very good when used judiciously with fish, grilled or roasted meat and most vegetables. In Indian cooking, Asafoetida is used when making temper dals, curries, upmas and rasam. It is usually cooked with ghee, instead of oil, for a better flavor. Helpful HintsIngredients - edible gum, rice flour, asafetida and turmeric (as a natural coloring agent).Some of our favorite recipes with Asafetida include African Vegetable Stew and Rajma.
