About asafetida the spice

The spice called asafetida, is a native of Iran and part of the Ferula species of plants.

The English name Asafetida comes from the Persian word asa and the Latin, foetida (asafetida) which roughly translates to Fetid smelling resin! It’s botanical name is ferula assafoetida.

asafetida is known by many other names. Hungu, Inguva, Hing and Perungaayam. Other more colourful names include stinking gum, Devil’s dung and Andy’s Nostrils!

asafetida the plant

The plant called asafetida grows in Afghanistan, Northern India, Turkey and Iraq.

The asafetida plant grows between 6 to 7 feet tall and is an herbaceous perennial with yellow flowers. asafetida leaves are tripinnate and are frequently subdivided even further.

It’s mainly found growing wild in forests and is generally not harvested until it is at least four years old.

The Asafetida plant has an exceedingly pungent garlic type odor which is probably why it has such colourful alternative names

Harvesting asafetida

The asafetida plant is harvested while the sap is rising vigorously in March and April just before the plant flowers. The harvesting process can take up to three months and each mature plant can yield up to a kilo of resin

Cuts or incisions are made in the main stem and the white sap collected. When the sap has dried out, it turns an amber colour. This resin is then sold.

Rarely is the resin or gum sold while form. The pure asafetida is mixed with either rice or wheat flower with added turmeric or other spices before being sold.

The flavour Hing or asafetida adds to food

Asafetida has a strong invasive aroma not unlike sulphur when raw and uncooked.

When cooked, asafetida adds a gentle taste and aroma similar to a mixture of fried or sauteed onions with a hint garlic. If it’s a flavour or aroma you want, Asafetida can save you the time and effort of preparing and cooking them.

Buying asafetida or Hing

The spice Asafetida is generally available in the form of a white-yellowish powder which is ready for use. It can also be bought in the form of a block.

I would recommend that you buy Hing in the powder for ease of use. Because it is so strong, it can be kept for at least a year and remain quite pungent and usable. If you have bought asafetida in block form, rest assured, it will last for years.

Storing asafetida or Hing

A word of warning! If you bought asafetida in block form or powder, store it in a sealed container.

I learnt this lesson to my cost when I simply put the powder in its packaging in the cupboard. Everything smelt of raw Hing! A plastic container with a sealed lid solved the problem. The same applies to Hing or asafetida in block form

But, please don’t let any of that put you off asafetida. It is a spice worth its weight in gold when you want to add it’s special gentle flavour. I use it often!

Cooking meat with asafetida

Asafetida can be used in marinades or directly with meat.

Marinade with asafetida if you want a really infused taste. If the marinade has any oil in it, gently heat the oil, add the asafetida to difuse the flavour. Let the oil cool before marinading the meat.

For a lighter flavouring on meat, smear a pan with oil, sprinkle the asafetida over the oil and wipe the meat to get a good covering.

asafetida suits red meats and can be used on white meats but because their flavour is generally more delicate, you need to be really careful. As a general rule, match the amount of asafetida used with the strength of the meat’s flavour.

The rewards of cooking meats with asafetida are great!

Cooking food with asafetida in general

The spice asafetida can be used to spice virtually anything and that includes fish, vegetables, rice, pulses and pasta.

There are four ways that I am aware of to use asafetida. In every case, use the spice sparingly. It is strong!!

Add the asafetida to hot oil when frying.

Wipe a smear of oil all around the pan and lightly dust with asafetida powder. Heat and then add whatever your going to fry.

Excellent when frying sausages, bacon and eggs. It adds a light flavour of onions and garlic.

Add asafetida to water just before you turn off the heat.

When boiling or simmering vegetables, add the asafetida when you finished boiling and are about to turn off the heat.

This adds a gentle flavour of onions again with a hint of garlic and adds an additional depth to the vegetables.

Add asafetida powder to water prior to boiling.

This method should be used with pulses because they take on different flavours more slowly. Always cover.

The asafetida gives the pulses a pleasant gentle flavour of onion with a hint of garlic.

Coating meat or fish before cooking

Put a little oil in an eggcup and add a little asafetida powder along with any other spices you are going to use with the meat.

Brush a light coating onto the meat and then roast, grill or whatever. you will be amazed at the flavour the Hing adds.

asafetida really adds another dimension of flavour to both meat and fish.

asafetida is also an important ingredient in relishes, chutneys and pickles.

asafetida is usually used only in minute quantities, because even a little of it goes a long way.

Although its smell is strong (I quite like it. Maybe I’m odd!) when raw, it turns into a pleasant aroma when cooked. Indian dishes with lentils and beans are quite unthinkable without this spice.

The reasons being the flavour it adds and its medicinal properties in helping to digest beans, lentils and pulses in general. It reduces flatulence!

Examples of dishes that use the spice asafetida

1. Masoor Dal. A complex in flavour but simple to make red lentil dish.
2. Bhindi Masala. Another dish which has a simple recipe based on okra and beans which is delicious when served with rice.
3. Dahi Baray. An excellent lentil based dish

These are many, many more!

Other areas where asafetida or hing is used

asafetida in medicine

Asafetida is used as an ingredient in many herbal treatments which be for internal use or externally applied. These include treatments for constipation, Dysmenorrhea, Amenorrhea chronic flatulence, tooth ache, stomach pain and kidney disorders.

asafetida in the cosmetics industry

Asafetida extract taken from the plant in India and is used to prevent the formation of melanin. It gives a lighter skin color and a more even tone. Asafetida is often a ingredient in liver spot treatments.

Links to other herbs and spices on this website

asafetida or Hing is an essential to have in your spice cupboard. asafetida is a great equaliser in cooking.