Asafoetida is a plant from the Apiaceae family, which includes carrots, parsley, dill, celery, caraway, fennel, and lovage. Most similar in appearance to fennel, asafoetida smells like rotting feet, which causes many cooks to feel nervous about using the herb. In fact, some countries refer to asafoetida as Devil's Dung because of the foul smell.
Native to the Middle East, asafoetida is a perennial plant that grows about six feet (1.83 m) high and bears bright yellow clusters of flowers. The hollow stem and roots of the asafoetida plant house a milky substance that is rich in organic sulfur. This substance is sometimes dried and blended with rice flour to create a flour that is used in cooking. Asafoetida flour has grown in popularity in the United States and has been used worldwide for years. In India, for example, asafoetida is used in all lentil dishes, primarily because the herb is known to prevent and alleviate smelly flatulence.
Though it smells offensive, asafoetida tastes much like a combination of strong onions with a touch of earthy truffles. The rich, distinctive taste is popular with many chefs because it can be used in a variety of applications, including in soups and stews. Many cooks enjoy adding a pinch of asafoetida powder while stir-frying vegetables and meats.
As a strong tasting herb, a small amount of asafoetida goes a long way. Therefore, large quantities are not needed for most recipes. Typically, the herb can be purchased for as little as 5 US Dollars (USD) for a small jar.
Asafoetida has been used as a medicinal herb for many decades, with some people choosing to make a tea from it in order to drink it plain. Despite its pungent aroma, asafoetida is known to alleviate stomach ailments, cold symptoms, anxiety issues, chronic fatigue, yeast infections, and painful gas and flatulence. Some research suggests that a regular dose of asafoetida before and during early pregnancy can help lessen the risk of miscarriage.
Asafoetida cannot be eaten raw. Eating raw asafoetida root can cause severe diarrhea and vomiting. In the United States, powder is the only form of asafoetida available for purchase.
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anon214050
Post 10 |
The information you have here about asafoetida may be very incorrect in regards to pregnancy. Yours is the only site that says it is good in pregnancy. Every other site says to avoid it because it is a mild abortive substance. |
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anon140873
Post 7 |
Somehow (maybe a sick joke?) some raw asafoetida was embedded in the carpet under my bed. The foul smell has invaded the bed, bedding, clothing in the wardrobe, and, probably, me! I shampooed the affected area of carpet but the smell remains. Any thoughts on how to eliminate it? |
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anon136828
Post 6 |
In Portland, Oregon, you can get this at Curry Leaf on Central Drive. |
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anon126854
Post 5 |
It's called kaayam in malayalam. |
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pistachios
Post 4 |
Some variations of the popular Indian dish garam masala call for asofoetida. |
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raresteak
Post 3 |
Asofoetida is known by many alternate names depending on which country/region it is being used in. The yellowish spice may be referred to as Hing, Ingua, Hilteet, giant fennel, asant, Ingu, and Perungayam. Some of the more interesting and literal names for asofoetida are stinking gum and food of the gods. |
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jwal33
Post 2 |
Asafoetida can be substituted with garlic or onions if you are unable to locate the spice at your local grocery store.
To replace a half teaspoon of asafoetida, use two peeled and minced garlic gloves sautéed in some ghee or vegetable oil. There is hardly a difference in the flavor.
You can also substitute a 1/4 teaspoon of asafoetida with a mixture of 1/4 teaspoon of garlic powder and 1/4 teaspoon of onion powder. |
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anon11346
Post 1 |
In the United States, you can get rock/crystal asafoetida at your local Indian groceries. |