ASAFOETIDA
Other Names: Asafoetida, Ferula asafoetida (family Umbelliferae), is a resin gum which comes from the dried milky sap of the stem and roots of the wild fennel genus Ferula. The fresh resin is greyish-white, but dries to a dark amber color that has foul smell. Chunks of asafoetida resin are too hard to be grated easily, and traditionally crushed between stones or with a hammer. This is a powerful spice and even in its ground form lasts well over a year if stored properly, away from light and air. Today, the most commonly available form is compounded asafoetida, a fine powder containing 30% asafoetida resin, along with rice flour and gum arabic. It derives its English and scientific name from the Persian word for resin (asa) and Latin foetida, which refers to its strong sulfurous odor. Its pungent odor has resulted in its being called by many unpleasant names; thus the French know it, amongst other names, as Merde du Diable (Devil's faeces); in some dialects of English too it was known as Devil's Dung. In many of the northern Indian languages (Hindi, Urdu, Gujarati, Punjabi, Marathi, Bengali) it is known as hing. This spice is used as a digestive aid and in pickles. Its odor is so strong that it must be stored in airtight containers; otherwise, it spoils other foodstuffs. It loses its smell in cooking, fried shortly in hot oil, and presents an onion-like taste. After frying and used in small amounts the taste becomes pleasant. A pinch amount is considered sufficient to add the asafoetida flavor to a large pot of food whereas powdered asafoetida is less intense and can be without frying.In some parts of India it is used by Brahmin and Jain caste who are not allowed to eat onions or garlic. It is mainly grown in Iran, Afghanistan and Kashmir. It has certain medicinal uses:
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