Asafetida is inherently an Indian spice. This powerful spice, also known as hing in India and sometimes spelled asafoetida, has an uncooked taste that is heavy, bitter and acidy – well down right disgusting. While it is indigenous to Iran it is not actually used by the Iranians at all. But in spite of all of this Asafetida Powder does have some very redeeming qualities. When fried briefly in oil it becomes mellow and the taste becomes onion-like. This is a major benefit to those of the Jainism sect whose strict vegetarian diet also won’t allow them to use roots (such as garlic or onions) and certain fruits.
Asafetida has also become a staple ingredient in many Indian vegetarian dishes for the enhanced flavor that it offers. Helpful hint – you should always use Asafetida sparingly and it can be used in any cooked dish that calls for garlic. It is also used in small amounts to intensify the flavor of some spice blends, most notably sambhar powder and is very good when used judiciously with fish, grilled or roasted meat and most vegetables. Some of our favorite recipes with Asafetida include Aromatic Spinach, Tomato and Olive Sauce and Spicy Okra.
Ingredients - rice flour, asafetida and gum arabic.
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