Asafoetida (Ferula assa-foetida)
Asafoetida (also known as Ferula asafoetida) is the dried sap or gum resin from the roots of Ferula plants. It originated in Afghanistan and Iran, yet today it’s most commonly found in Indian cuisine, where it goes by the name hing. In Indian dishes, asafoetida is often mixed with turmeric or cumin to lend a robust, savory, umami flavor to veggie and lentil dishes. To make its flavor shine, cook asafoetida directly in a pan with oil or ghee.
In Indian and Persian cuisines this herbs is used to flavor pickles and it often finds its way into foods of these nations as a condiment. To cook with Asafoetida, one would heat oil or butter in a pan and then add a small amount of the asafoetida dried herbs to the fat to saute. Dishes featuring vegetables or lentils are the usual ones in which Ferula assa-foetida herbs are used to best effect. For those who cannot eat onion or garlic yet enjoy the taste, Asafoetida herbs can take their flavorful place. Because of its strong scent when uncooked, it is wise to store it in an airtight container so that it does not impart its aroma to other nearby food products.
Devil's dung, food of the gods
40% organic asafoetida resin and 60% organic fenugreek as a processing aid.
Not to be used during pregnancy. Not for use in infants.