Asafetida (also asafoedita) is a spice related to the cuisine of southern and western India. Spicy spices have a strong (somewhat unpleasant) smell and smell like onions or garlic and begin to rot.
This odor comes from the sulfur compounds in the resin of the ferula species, whose roots and stems are processed into spices. No wonder it is also called the devil’s poop and stinky chewing gum! When asafetida is cooked, the smell will dissipate. The resin derivative is not only considered a cooking spice, but also good for health, and can be found in Chinese and Indian herbs. Asafetida is used to stimulate appetite, improve digestion and reduce flatulence. Abandon Peas.
The culinary references of asafetida can be traced back to the Romans. They value the resinous form of this spice to flavor nuts, sauces and even wine. According to reports, it is currently one of the spices used to flavor Worcestershire sauce.
Use asafetida as a substitute for onions and garlic. It is a popular ingredient in vegetarian dishes, especially dishes with lentils, beans and green leafy vegetables. Indian chefs keep it in their popu or masala dabba (spice box), ready to be mixed into spice mixtures or added to curries, chutneys, rasams, dahls, and used as pickling spices.
In most recipes, you only need a handful of asafetida. It is best to add it to the hot oil at the beginning of the dish preparation. Store asafetida in an airtight container (we put the container in an airtight bag) to prevent its smell from leaking into other spices stored nearby.
You will find Asafoetida in powder form in the Indian, Middle Eastern and Asian markets. Try Lee Lee’s or New India Bazaar.
Next, a recipe for chickpeas with spicy tomato sauce. Serve this dish with fish or chicken, or on brown basmati rice and sautéed green leafy vegetables.
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Post time: Nov-16-2021