Asafoetida ground

also: asant, hing, devil's dung, giant fennel, asafoetida

Description:
Asafoetida is a dried gum resin extracted from the milky sap of the asafetida plant. Untreated, it has a penetratingly unpleasant odor. From the first century AD, asafoetida was used in Roman and Byzantine cuisine and was highly valued. Due to its digestive effect, today it is predominantly used in Indian and Ayurvedic cuisine for dishes that are difficult to digest, such as legumes. Asafoetida is used by parts of the strict Hindu population as a substitute for garlic and onions, as they are considered impure.
The fenugreek seed contained in the mixture serves as a separating agent.
 
Usage:
Due to its strong aroma, asafoetida should be dosed carefully. By heating strongly in fat or liquid, the unpleasant odor develops into a subtle leek note.

Ingredients:
Fenugreek seed, asafetida.

Known dishes:
Dals, sambar, chat masalla.

Aroma/Taste:
Strongly diluted, leek-like

Harmonizes with:
Fenugreek, curry leaves, anardana, amchur.

Origin:
Pakistan