Asafoetida

Scientific Name

Ferula assafoetida

Fam: Umbelliferae

Other Names

Asafoetida, Assafetida, Assafoetida, Devil’s Dung, Devil’s Durt, Food of the Gods (Persian), Laser (Roman), Stinking Gum French: assa foetida, ferulr perisque German: Asafotida, Stinkender Asant Italian: assafetida Spanish: asafetida Afghan: kama-i-anguza Indian: hing, hingu, heeng Tamil: perunkaya

History

Asafoetida, gets its name from the Persian aza, for mastic or resin, and the Latin foetidus, for stinking. 

It is a gum that is from the sap of the roots and stem of the ferula species, a giant fennel that exudes a vile odour. 

Early records mention that Alexander the Great carried this “stink finger” west in 4 BC. 

Its vile smell has led to many unusual medical claims, mostly stemming from the belief that it’s foetid odour would act as a deterrent to germs.

It was used as a spice in ancient Rome, and although not native to India, it has been used in Indian medicine and cookery for ages.

 It was believed that asafoetida enhanced singers voices. 

In the days of the Mughal aristocracy, the court singers if Agra and Delhi would eat a spoonful of asafoetida with butter and practice on the banks of the river Yamuna.

In several European countries a small piece of the resin would be tied on a string and hung around childrens necks to protect from disease.

The shock of the sulfurous smell was once thought to calm hysteria and in the days of the American Wild West it was included in a mixture with other strong spices as a cure for alcoholism.

What is Asafoetida?

Asafetida is a hard resinous gum, grayish-white when fresh, darkening with age to yellow, red and eventually brown.

 It is sold in blocks or pieces as a gum and more frequently as a fine yellow powder, sometimes crystalline or granulated.

Bouquet

 A pungent smell of rotting onions or sulfur

The smell dissipates with cooking

Flavour

 On its own, extremely unpleasant, like concentrated rotten garlic.

When cooked, it adds an onion-like flavour.

Hotness Scale: 0

Preparation and Storage

It is vital to keep asafetida in airtight containers as its sulfurous odour will effect other foods and spices. 

It is most commonly available as a powder or granules that can be added directly to the cooking pot. It is also sold in lumps that need to be crushed before using. 

This is a very powerful spice and even in its ground state lasts well over a year if stored properly, away from light and air.

Cooking with Asafoetida

Use in asafetida in minute quantities, adding directly to cooking liquid, frying in oil, or steeping in water. 

Asafoetida is used mostly in Indian vegetarian cooking, in which the strong onion-garlic flavour enhances many dishes, especially those of Brahmin and Jain castes where onions and garlic are prohibited. 

It is used mostly in south and west India, though it does not grow there. 

It is used in many lentil dishes (often to prevent flatulence), vegetarian soups and pickles. 

It is also suited to many fish dishes and some pappadums are seasoned with asafoetida.

Health Benefits of Asafetida

Asafetida is known as an antidote for flatulence and is also prescribed for respiratory conditions like asthma, bronchitis and whooping cough.

 

Plant Description and Cultivation

Asafetida is grown chiefly in Iran and Afghanistan from where it is exported to the rest of the world. In India it is cultivated in Kashmir. 

It is a perennial fennel that grows wild to 3.6 metres (12 ft) high, in large natural forests where little else grows. 

It bears fine leaves and yellow flowers. 

The roots are thick and pulpy and also yield a similar resin to that of the stems. 

All parts of the plant have the distinctive fetid smell. In March and April, just before flowering, the stalks are cut close to the root. 

A milky liquid oozes out, which dries to form a resin. 

This is collected and a fresh cut is made. 

This procedure lasts for about three months from the first incision, by which time the plant has yielded up to two pounds of resin and the root has dried up.