Asafoetida (Asafetida, Hing)

Asafoetida is an integral part of Indian cooking and is a must for lentil dishes and curries with green leafy vegetables.

It was introduced to the West by Alexander the Great in 4^th century BC and was very popular in Roman cuisines. The name asafoetida is derived from the Persian for resin “aza” and the Latin for stinking “fetida”.

Asafoetida is a resinous gum that is extracted from the root and stem of a giant perennial fennel that is at least 4 yrs old. The stem/root of the plant is slashed and kept in shade while the sap seeps out and hardens. This dried, grayish-white gum is then scraped off which turns reddish and finally reddish-brown as it ages. The asafoetida that we buy in stores has only about 30 -40% of pure asafoetida and the rest is edible starch (rice or wheat flour) to make the powder more manageable.

Asafoetida is also a main ingredient in Worcestershire sauce.

This spice is carminative and some researchers believe that asafoetida, like garlic oil, may help lower blood pressure. Asafoetida is a pungent spice and helps stimulate appetite and improve digestion. Asafoetida alleviates the sensation of heaviness after a heavy meal. In India, it’s a common practice to have buttermilk with asafoetida to treat indigestion.

Asafoetida is a great substitute for garlic. It has strong aroma that is toned down during cooking which results in a complementary flavor to the dish.

Indian curries are incomplete without a pinch of asafoetida.