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Asafetida is a spice that is pretty hard to find in most restaurants these days, but it is a hidden gem. It adds an interesting flavor to many dishes, especially Indian. It is also known as Devil’s Dung due to its strong odor.

It has been used for more than 3,500 years and was even mentioned in the Old Testament. It is made from the resin of Ferula assafoetida, which is a large plant native to Iran and Afghanistan . The word asafoetida comes from the Persian language and translates into “strong-smelling.”

The taste of this spice can be a little difficult to describe. It can be described as rotten-egg like or sulphuric in flavor, but it is much more complex with a bitter and spicy taste. This might not sound very appealing, but once you try it sprinkled on some homemade naan or in your vegetable curry you will start to appreciate the flavor of this spice.

The history of asafetida dates back thousands of years ago when it was used to help digestion and aid in respiratory ailments like asthma. It was also given to people who were suffering from fevers or flu symptoms. Asafetida powder has antifungal properties and can

This very unappealing word describes a delicious and versatile ingredient, available from Indian markets. It’s an herb that tastes like garlic, onion and leek, with the texture of a turnip or radish.

Taste aside, what makes this ingredient so special is its aroma. It smells exactly like bad breath!

Imagine the effect on any dish you prepare with asafetida – it just might improve your love life. This herb should be part of your collection of spices for one main reason: it can be used to clear the palette between courses. And if you’re going to be tasting a lot of different dishes at a tasting party – well, you get my drift.

This ancient herb comes from the dried sap of several species of Ferula native to Iran and Afghanistan. Asafetida has been used as a culinary ingredient since ancient times; it was mentioned in the book of Jeremiah (chapters 43 and 44) as being among the luxuries brought to Jerusalem by merchants. It is still widely used in Indian cooking today – particularly in vegetarian dishes – where it serves as a meat substitute. Its medicinal properties include digestive aid and treatment for flatulence, abdominal gas, colic, nausea and vomiting.*

I first discovered this spice at a North

Asafetida, also known as hing, is perhaps one of the most neglected and under-utilized ingredients in Indian Cuisine. It is a strong smelling ingredient, but has a surprisingly rich history and versatility in terms of cooking styles.

Many people are often averse to using it because of its pungent odor, which can be quite overwhelming. However, if used properly it can create surprising depth and complexity to dishes.

Asafetida is also called Devil’s Dung as it was once thought to be an excretion of Satan’s ass! The smell resembles that of flatulence or rotten eggs, so much so that it has been used as a deterrent for unwelcome guests or intruders. But once you get past the smell you will experience a whole new world of flavors.

There is a specific type of food that often seems to be rather exotic and not typically part of mainstream American cuisine. This type of food is known as “ethnic food,” and it comes from all over the world. Each one of these ethnic foods has a taste and style that cannot be found anywhere else, which makes them such a delight for people with an open-minded palette.

Trying new foods can be a great way to expand your horizons and experience new things, but some of these foods may seem rather strange when you first hear about them. There are many different kinds of ethnic foods available, and I will be talking specifically about one in particular: asafetida.

This article will discuss the uses and benefits of this interesting spice, including how it is used in different cultures, how you can use it yourself, and why you might want to start using asafetida today.

Asafetida (pronounced uh-suh-FEH-tuh-duh) is also known by several other names, including hing or heeng and the Hindi name, pippali. It is a spice that comes from the roots of Ferula assa-foetida, which is commonly referred to as devil’s dung

Asafetida is a spice that is used in many Indian, Pakistani, Persian and Turkish dishes. It is also known as hing. This spice is often confused with a similar-looking fennel seed. Both are brown in color, but the asafetida has an aroma that is very reminiscent of garlic or onions. This spice has been used for thousands of years and was mentioned in the Bible as well as early Sanskrit texts.


+Asafoetida, a pungent smelling gum resin, is an ingredient often used in Indian cooking. It is commonly used in the north of India and the Middle East. Its use has spread to other parts of the world as well. Because it has a strong smell, it is often used in small quantities or mixed with other spices.

Taste: – This spice is bitter and spicy at first, but after a few seconds gives way to a pleasant taste. The unpleasant smell dissipates quickly and leaves no trace in your foods.

Uses: – Asafoetida can be added to vegetables before cooking them, or to curries and stews just before taking them off the heat. It can be added to snacks like samosas or pakoras just before frying them. It goes wonderfully with potatoes and can be added to any vegetable dish for an exotic flavor.

Ingredients: – Asafoetida (Hing) is made from the gum resin of an Indian plant called Ferula asafoetida. The gum resin is dried and ground into a powdery form that resembles yellow clay or mud.

Usage:-  Asafoetida powder should not be used directly when making your dishes as its smell

Asafoetida, also known as hing is a spice commonly used in Indian and Middle Eastern cuisine. Asafoetida is considered to have medicinal properties and is thought to help with digestion, heartburn, flatulence and colic in babies.

Asafoetida is actually the dried latex exuded from the rhizome or tap root of a perennial herbaceous plant of the fennel family (Ferula asafoetida). The plant grows up to a height of about 3meters and has a smooth brownish-yellow coloured stalks which are hollow inside.

Taste: Some describe it as smelling like garlic or onion, but I don’t think that’s quite accurate. To me it smells like ferrous sulfate (the stuff you put on an open cut) or really strong gum (like Trident cinnamon gum). However, while it may not smell edible, it tastes great! Although I would advise against eating a lot of it raw at once, it tastes delicious when cooked in food (particularly in Indian food).

In fact some restaurants now use asafoetida because they claim that the smell attracts more customers (presumably because they can smell it outside), and they say that business has increased. Although

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