Asafetida (Asafoetida) the spice

What is Asafetida or Asafoetida?

The spice called Asafetida also known as Asafoetida, 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 (Asafoetida) which roughly translates to Fetid smelling resin! It’s botanical name is ferula assafoetida.

Asafoetida is known by many other names. Stinking gum, Devil’s dung and Andy’s Nostrils are amongst others equally as pleasant!

The flavour that Asafetida (Asafoetida) adds to food

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

When cooked, Asafoetida 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.

Asafoetida or Asafotida packaging.

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 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 Asafoetida in block form, rest assured, it will last for years.

Storing Asafetida (Asafoetida) the spice

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

I learnt this lesson to my cost when I simply put the bock in its packaging in the cupboard. Everything smelt of raw Asafetida! A plastic container with a sealed lid solved the problem.

The powdered form is not a problem because it usually is in a screw top jar or sprinkler.

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 (Asafoetida)

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 asafoetida 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 asafoetida 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 asafoetida are great!

Cooking food with Asafetida or Asafoetida in general

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

If boiling or simmering vegetables, add the Asafetida when part boiled. boiled. The spice works well in a steamer but reduce the amout of Asafoetida.

Add Asafetida to the water when cooking rice. It gives the rice a pleasant gentle flavour of onion with a hint of garlic.

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 uses of Asafetida or Asafoetida

Medicinal uses for Asafetida

Asafetida is used as an ingredient in many herbal treatments both internal and 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. This gives a lighter skin color and a more even tone. Asafetida is often a ingredient in liver spot treatments.

About Asafetida the plant

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

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

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