Asafoetida
| Asafoetida | |
|---|---|
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| Ferula assa-foetida | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Asterids |
| Order: | Apiales |
| Family: | Apiaceae |
| Genus: | Ferula |
| Species: | F. assa-foetida |
| Binomial name | |
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Ferula assa-foetida L. |
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| Synonyms | |
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Asafoetida /æsəˈfɛtᵻdə/ is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, a perennial herb that grows 1 to 1.5 m (3.3 to 4.9 ft) tall. The species is native to the deserts of Iran and mountains of Afghanistan and is mainly cultivated in nearby India. As its name suggests, asafoetida has a fetid smell, but in cooked dishes, it delivers a smooth flavour reminiscent of leeks.
It is also known as devil's dung, asant, food of the gods, jowani badian, stinking gum, hing, hengu, ingu, kayam, and ting. The plant is in the same genus as the now extinct silphium.
This spice is used as a digestive aid, in food as a condiment, and in pickling. It typically works as a flavour enhancer and, used along with turmeric, is a standard component of Indian cuisine, particularly in lentil curries such as dal, as well as in numerous vegetable dishes. It is sometimes used to harmonize sweet, sour, salty, and spicy components in food. Asafoetida, onion, and garlic are forbidden in yogic texts, and places them alongside meat and alcohol in terms of producing tamas or lethargy. The spice is added to the food at the time of tempering. Sometimes dried and ground asafoetida (in very mild quantity) can be mixed with salt and eaten with raw salad.
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Wikipedia