Asafoetida

Common Name

Spice Notes

When one smells the strong, sulfur-like aroma of asafoetida, it is hard to believe that it is appetizing, let-alone edible. Yet asafoetida, not common in the West, is a staple in many native Indian cuisines and once cooked, adds lovely flavor to dishes. Raw, bitter asafetida is sometimes called Devil’s Dung, but cooked asafoetida has a taste similar to onions.

Grown mostly in Iran and Afghanistan, ferula assafoetida can grow up to four meters and has thick, stalky roots. Asafoetida is actually a brown resin obtained by cutting open the stems prior to flowering. Each plant can produce up to two pounds of resin a season.

Asafoetida made its way to Europe through Alexander the Great, after he mistook it for the more expensive silphion of North Africa. After silphion became extinct, asafetida became very common from around the time of ancient Rome up until the Middle Ages. However, after the 16th century it became relatively unknown as a culinary spice and was only recognized as a medicine.

Asafoetida is used primarily in India today to add a garlic or onion flavor to vegetable dishes. The resin will last for many years before losing its flavor. Asafoetida powder will last at least one year.

Purported Medicinal Qualities*

The strong smell of asafoetida has led to many misconceptions surrounding its medicinal properties. It is an excellent digestive aid, but was once thought to cure alcoholism, anxiety and keep spirits away from children.

Historically, asafetida has been used to:

• Aid digestion
• Relieve asthma symptoms
• Relieve bronchitis symptoms
• Relieve whooping cough symptoms

*Always check with your healthcare provider before consuming, inhaling or otherwise ingesting any non-prescription or prescription natural or homeopathic substance or pharmaceutical. The Spice Depot, Inc is not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medication.

Culinary/Suggested Use

The very strong smell of asafoetida can contaminate other spices if it is not stored properly and will easily overpower a dish if too much is used. However once cooked, the smell and taste of asafoetida become smoother and more delicate and serves as an excellent substitute for garlic or onions. Asafoetida is available in both powdered and pure form.

Powdered asafoetida is often mixed with ground rice, giving it a somewhat milder taste than the pure form. Use pure resin in very small quantities - small pea-sized amount is more than enough to enhance a dish serving 4-6 people. Asafoetida is generally used to flavor vegetable dishes, but can be used successfully to flavor meat.

Here are a few suggestions to get you started:

• Add asafoetida to any dish containing lentils
• Use a very small amount of asafoetida to flavor hot oil
• Crush asafoetida resin into a fine powder and add only a tiny amount; about the size of a peppercorn
• If using powdered asafoetida mixed with ground rice, use a slightly larger amount