ASAFOETIDA
7.00
Inclusive of all taxes
| ITC-HSN: | 0810 |
| Availability | In Stock |
| Minimum Order Quantity: | 1 |
| Accept Small Orders | Yes |
| Country Of Origin: | India |
Asafoetida, also known as hing, is a pungent spice derived from the resin of the Ferula species, particularly Ferula assa-foetida. Here are some key aspects of asafoetida:
Source:
Asafoetida is obtained from the resinous gum extracted from the roots of the Ferula plant, which is native to the Middle East and Central Asia.
Flavor and Aroma:
Asafoetida has a strong, pungent smell, often described as fetid or sulfuric. However, when used in cooking, it imparts a savory and umami flavor to dishes.
Forms:
Asafoetida is available in various forms, including powdered, resin, and compounded with flour or gum to reduce its intensity.
The powdered form is commonly used in culinary applications.
Culinary Uses:
Asafoetida is a key ingredient in many Indian, Middle Eastern, and Central Asian cuisines.
It is often used in vegetarian dishes, especially in lentil and legume preparations, to impart a flavor reminiscent of onion and garlic.
Digestive Aid:
Asafoetida has been traditionally used in Ayurveda and other traditional medicine systems as a digestive aid.
It is believed to help reduce flatulence and improve digestion.
Substitute for Onion and Garlic:
In certain cultures or during religious observances that restrict the use of onion and garlic, asafoetida is used as a substitute to add flavor to dishes.
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Additional Information
Asafoetida, also known as hing, is a pungent spice derived from the resin of the Ferula species, particularly Ferula assa-foetida. Here are some key aspects of asafoetida:
Source:
Asafoetida is obtained from the resinous gum extracted from the roots of the Ferula plant, which is native to the Middle East and Central Asia.
Flavor and Aroma:
Asafoetida has a strong, pungent smell, often described as fetid or sulfuric. However, when used in cooking, it imparts a savory and umami flavor to dishes.
Forms:
Asafoetida is available in various forms, including powdered, resin, and compounded with flour or gum to reduce its intensity.
The powdered form is commonly used in culinary applications.
Culinary Uses:
Asafoetida is a key ingredient in many Indian, Middle Eastern, and Central Asian cuisines.
It is often used in vegetarian dishes, especially in lentil and legume preparations, to impart a flavor reminiscent of onion and garlic.
Digestive Aid:
Asafoetida has been traditionally used in Ayurveda and other traditional medicine systems as a digestive aid.
It is believed to help reduce flatulence and improve digestion.
Substitute for Onion and Garlic:
In certain cultures or during religious observances that restrict the use of onion and garlic, asafoetida is used as a substitute to add flavor to dishes.
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