Asafoetida Powder

Description

Asafoetida Powder

Asafoetida Powder, also known as Hing, is the dried then ground latex exuded from the root of several species of Ferula, that grows 3–5 ft tall. The species is mainly cultivated in nearby India. Asafoetida Powder has a very strong smell but in cooked dishes it delivers a smooth flavour reminiscent of leeks.  It is also eaten by those who are allergic to garlic, onion and similar vegetables, or by certain religious sects who do not eat garlic or onions.

This spice is used as a digestive aid, in food as a condiment, and in pickling. It typically works as a flavor 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 especially widely used in South Indian cuisine, which is mainly vegetarian, and is often used to harmonize sweet, sour, salty and spicy components in food.

Asafoetida also serves the purpose as a vegetarian alternative to make food taste more full-flavored and savory. It’s odor in raw form very strong but becomes much milder and more pleasant upon heating in oil or ghee, acquiring a taste and aroma reminiscent of sautéed onion and garlic. It is used in many vegetarian and lentil dishes to add both flavor and aroma.  It is also Salt Free for sodium restricted diets.

Considered an exotic spice in some circles, we carry other hard-to-find exotic spices, like Galangal Root, Kaffir Lime Leaves and and Dried Curry Leaves.

Ingredients: Wheat Flour,  Asafoetida, Annatto Extract
Contains Wheat