Botanical Name: Ferulaassa-foetida
Orign: India
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Ingredients:Asafoetida powder and a maximum of 30% fenugreek seeds
Common Names: Asafoetida, Hing
Asafoetidapowder, also known as Hing, is a crucial ingredient in Indianvegetarian cooking.
Derived from a species of giant fennel, it is a perennialplant with hollow stems and unbrel-shaped yellow flowers. Thestems of these natural herbs can reach to six to ten feettall. But be warned--the uncooked scent is not pleasant.Perhaps this is why asafoetida was given a common name ofdevil's dung. On the other hand, because it produces anonion/garlic flavor when cooked, other cultures have calledit the food of the gods.
The stemsand roots of asafoetida excrete a sap that, when dried,produces a gum that is turned into a powder form of thesequality bulk herbs. In addition to cooking, this bulk organicherb may help to decrease gas, and to promotedigestion. In Indianand Persian cuisines this herbs is used to flavor pickles andit often finds its way into foods of these nations as acondiment. To cook with asafoetida, one would heat oil orbutter in a pan and then add a small amount of the asafoetidadried herbs to the fat to saute. Dishes featuring vegetablesor lentils are the usual ones in which ferula assa-foetidaorganic herbs are used to best effect. For those who cannoteat onion or garlic yet enjoy the taste, asafoetida herbs cantake their flavorful place. Because of its strong scent whenuncooked, it is wise to store it in an airtight container sothat it does not impart its aroma to other nearby foodproducts. |
