Asafetida is the dried resin obtained from the rhizome of the giant fennel plant. Powdered asafetida has a strong odor, reminiscent of picked garlic. In most Indian cooking it is used as a flavor enhancer and once cooked releases an onion-like flavor. It is also known as devil’s dung, asant, food of the gods, jowani badian, stinking gum, hing, hengu, ingu, kayam, and ting.
- Asafetida is used as a digestive aidd, in food as a condiment, and in pickling. It typically works as a flavour enhancer and, used along with turmeric, is a standard component of Indian cuisine, particularly in lentil curries such as dal, sambar as well as in numerous vegetable dishes. It is sometimes used to harmonize sweet, sour, salty, and spicy components in food. Asafoetida is considered a digestive in that it reduces flatulence.
- Natural digestive, Asafetida is usually used in hard to digest dishes (i.e. Lentils, Beans & Peas)
- Known to reduce flatulence.
- Being the most essential ingredient of the Indian cuisine, Asafoetida gives a unique flavor and taste to your food – somewhat earthy garlicky aroma.