Asafoetida Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1: Text file,
Directions:
The aromatic resin from the root of the giant fennel, Ferula
asafoetida. Asafoetida (also known as hing) is extracted from the
stems of these giant perennial plants that grow wild in Central Asia.
In the spring, when the plant is about to bloom, the stems and roots
are cut. Milky resin exudes from the cut surface and is scraped off.
More exudes as successive slices of root are removed over a period of
3 months. The gummy resin is sun-dried into a solid mass that is then
sold in solid, wax-like pieces, or more conveniently, in powdered
form. Due to the presence of sulphur compounds, asafoetida has a
distinctive pungent flavour reminiscent of shallots or garlic. Used
in minute quantities, it adds a delicious flavour to various savoury
dishes. I always use the mild Vandevi brand of yellow asafoetida
powder and not the grey variety. If using other varieties, reduce the
quantities to one half of the suggested amount. Asafoetida is
available at Indian grocers.
It is the Vandevi brand that I have...bowls you over when you first
open it...
I note also some dishes call for a fairly large (2 tsp) amount. Also,
it is used by Brahmins, as a substitute for garlic for religous
reasons.
Tom Hamp
I think your E indian friends were slightly mistaken about the
Western name for Hing. it is Asafoetida. Pronounced Assafeetida. It
is a resin (as you say, exported from Afghanistan) It can be found is
lumps looking a little like incense or amber, but most often it comes
powdered in little flat boxes about 3/4 inch high and about 2" or so
in diameter.
As you say, a pinch is normally all you need. When you open the box
for the first time, youll be appalled at the stink! Dont be put
off, because when fried (like fenugreek it HAS to be fried a second
or two in oil/ghee before further (moist) ingredients are added) it
changes character and becomes pleasant. I had not heard that it was a
carminative (stops you farting) although I know of a number of other
spices with that effect. I wouldnt be surprised if it were though.
From: Ian Hoare
=== Cut ===
From: Tom Hamp Date: 18 May 97 National
Cooking Echo
Source from luhu.jp
asafoetida. Asafoetida (also known as hing) is extracted from the
stems of these giant perennial plants that grow wild in Central Asia.
In the spring, when the plant is about to bloom, the stems and roots
are cut. Milky resin exudes from the cut surface and is scraped off.
More exudes as successive slices of root are removed over a period of
3 months. The gummy resin is sun-dried into a solid mass that is then
sold in solid, wax-like pieces, or more conveniently, in powdered
form. Due to the presence of sulphur compounds, asafoetida has a
distinctive pungent flavour reminiscent of shallots or garlic. Used
in minute quantities, it adds a delicious flavour to various savoury
dishes. I always use the mild Vandevi brand of yellow asafoetida
powder and not the grey variety. If using other varieties, reduce the
quantities to one half of the suggested amount. Asafoetida is
available at Indian grocers.
It is the Vandevi brand that I have...bowls you over when you first
open it...
I note also some dishes call for a fairly large (2 tsp) amount. Also,
it is used by Brahmins, as a substitute for garlic for religous
reasons.
Tom Hamp
I think your E indian friends were slightly mistaken about the
Western name for Hing. it is Asafoetida. Pronounced Assafeetida. It
is a resin (as you say, exported from Afghanistan) It can be found is
lumps looking a little like incense or amber, but most often it comes
powdered in little flat boxes about 3/4 inch high and about 2" or so
in diameter.
As you say, a pinch is normally all you need. When you open the box
for the first time, youll be appalled at the stink! Dont be put
off, because when fried (like fenugreek it HAS to be fried a second
or two in oil/ghee before further (moist) ingredients are added) it
changes character and becomes pleasant. I had not heard that it was a
carminative (stops you farting) although I know of a number of other
spices with that effect. I wouldnt be surprised if it were though.
From: Ian Hoare
=== Cut ===
From: Tom Hamp Date: 18 May 97 National
Cooking Echo
Source from luhu.jp