Information for ingredient: Asafoetida

In India, asafoetida is used especially by the merchant caste of the Hindus and by adherents of Jainism, who do not eat onions and garlic. It is used in most vegetarian and lentil dishes to both add flavor and aroma and reduce flatulence.

This spice is used as a digestive aid, in food as a condiment and in pickles, and has a very strong odour.

Its odour and flavor become much milder and more pleasant upon heating in oil or ghee, acquiring a taste and aroma reminiscent of sautéed onion and garlic.

Asafoetida is native to Iran, and mainly grown in Iran and Afghanistan.

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Its odor is so strong that it must be stored in airtight containers, otherwise the aroma, which is nauseating in quantities, will contaminate other spices stored nearby.

The resin-like gum which comes from the dried sap extracted from the stem and roots of the asafoetida plant is used as a spice. The resin is grayish-white when fresh, but dries to a dark amber color. The asafetida resin is difficult to grate, and is traditionally crushed between stones or with a hammer. Today, the most commonly available form is compounded asafetida, a fine powder containing 30% asafetida resin, along with rice flour and gum arabic.

Asafetida has certain medicinal uses and most commonly is used as a digestive aid. It is reputed to lessen flatulence and is often added to lentil or eggplant dishes in small quantities.

Daring cooks will find asafoetida an interesting alternative to onion and garlic, even for Western dishes. Careful dosage is, though, essential; in ancient Rome, asafoetida was stored in jars together with pine nuts, which were alone used to flavour delicate dishes.

Another method is dissolving asafetida in hot oil and adding the oil drop by drop to the food. If used with sufficient moderation, asafoetida enhances mushroom and vegetable dishes, but can also be used to give fried or barbecued meat a unique flavour.

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