Asafoetida Powder

Asafoetida Powder
Asafoetida Powder
Asafoetida Powder Asafoetida Powder

Asafoetida Powder

100175 001
Net Weight:
3.6 oz
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Asafoetida (pronounced “ah-sah-FEH-teh-dah”), is also called asafoetida powder, asafetida, or compounded asafoetida powder.

The volatile oil content of Asafoetida averages 10-17%

What is Asafoetida Powder

Asafoetida Powder is a dried latex resin that comes from the taproot of giant fennel plants. Asafoetida’s name is derived from the Persian word aza, for resin and the Latin word foetidus, or rotten. The flavor is very strong, combining garlic and onion with almost meaty umami notes threaded through it. While it’s got a potent flavor, asafoetida, as its name indicates, is known more for its smell. In the most polite terms, the smell has been described as a cross between sulfur and rotten onions. To temper the smell our Asafoetida Powder is “compounded”—it is mixed with edible gum, rice flour, asafoetida and turmeric for color. This is the most common type used in cooking, as pure Asafoetida is so pungent it must be kept separately from other spices or it will overtake their odor and flavor.

The sulphur compounds that generate its smell are similar to the compounds that give alliums their aromatic pungency, which is why Asafoetida can serve as a substitute for garlic and onions. This is helpful to practitioners of the Jain religion, whose strict vegetarian diet based on a systemic embrace of non-violence across all levels of life forbids them from consuming root vegetables like garlic and onions.

History of Asafoetida

Asafoetida is native to central Asia, eastern Iran to Afghanistan, in ancient Persia Asafoetida was used as a condiment and called the “food of the gods”. Alexander the Great brought it into Europe after discovering what he thought was a close relative of the highly sought after, but very rare, silphium that could only be found up to that point in Northern Africa (modern day Libya). Silphium was used after as a seasoning. Asafoetida, while having a stronger odor than silphium became used as an easier to find substitute in cooking. The Romans used Asafoetida to flavor sauces and wines and called it Persian silphium. During the Middle Ages the French used it to seasoning mutton and after that time its use in Europe all but vanished. Today in Bengal and South India, Asafoetida is frequently used in vegetarian dishes.

Asafoetida Cultivation

Asafoetida is obtained mainly from the plant Ferula assa-foetida. This plant is native to Afghanistan but has no place in the cuisine of that country. The plant that produces Asafoetida grows in sandy, well-drained soils and does best in areas that are quite dry. It requires full sun for long hours and does better if the seeds are planted close to the surface. These plants can grow up to ten feet tall in some places and need about two feet in between them for adequate root growth. The roots, which are thick and pulpy, and the stems are drained for their resin-like gum. This hardens and becomes difficult to grind, so it is typically broken apart first by hammer and then by mortar and pestle.

Where is Our Asafoetida From?


What does Asafoetida Taste Like

Garlicky or oniony with umami undertones.

Why is asafoetida used in cooking

A staple ingredient in Indian cooking, Asafoetida is used in savory dishes, as a substitute for garlic and onions.

How to Use Asafoetida

Asafoetida is popular in South India and Bengal. It is widely used in vegetarian dishes and adds complimentary flavor to beans, lentils, and vegetables like broccoli or cauliflower. In Indian cooking, it is often used when making temper dals, curries, upmas and rasam. It is fried in ghee, not oil, when used in Indian cooking. Some chefs insist that this spice has a mellowing effect on other spices, making the whole dish smoother and more uniform in flavor intensity. In this way, Asafoetida is believed to be a good background spice, not a main flavor. To get the most out of your Asafoetida, take a pinch or two and fry it in ghee, clarified butter, or oil for a few seconds to mellow the flavor and scent before adding it to your dishes. It can be used anywhere you would normally use onion and may become your new savory food secret ingredient for that extra umami boost.

It is great with brined or pickled fish and is an ingredient in many Worcestershire sauces. Asafoetida pairs nicely with nuts and grains, and complements spices like cumin, coriander, or turmeric. One of our favorite recipes that use Asafoetida powder is Rajma.

Can you Replace Garlic with Asafoetida

Asafoetida can be used in place of garlic in most dishes, though it may take some finessing to get the right amount. Asafoetida has a very strong presence in most foods if added too generously.


Ingredients Rice flour, edible gum, Asafoetida, turmeric, edible oil, and natural color
Also Called Asafoetida powder, asafetida, or compounded asafoetida powder
Recommended Uses Use in beans, lentils, and vegetables like broccoli or cauliflower and with temper dals, curries, upmas and rasam
Flavor Profile Often described as garlicky or oniony with umami undertones
Oil Content 10-17%
Cuisine Indian
How To Store Airtight container in a cool, dark place
Shelf Life 6-12 months
Country of Origin India
Dietary Preferences Gluten Free, Non-GMO


Hungry for More Information

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4.5 out of 5
16 total ratings.

Kalpesh J. (Verified buyer) 06/17/2021
Great Wonderful products

sally m. (Verified buyer) 07/22/2020
hing is great! This asafoetida powder or hing tastes a little different from the kind I am used to but is equally delicious. I use it and chipotle together frequently in vegetable dishes and especially when cooking pot of beans.

Nancy C. (Verified buyer) 07/31/2019
Dietary replacement for onions and garlic Because of some dietary restrictions, I was horrified to learn that my body reacts badly to onions and garlic. In reading about my ailment, I saw that Asafoetida powder could be a substitute. You sent me a lovely jar of the spice (without the sometimes distressing smell predicted in some literature) and it has made my life without these vegetables a good one. No processed foods for over a month, and delicious easy-to-use Asafoetida makes a limited diet delightful. Thanks.

minga f. (Verified buyer) 05/29/2019
wonderful product! thank you for this amazing asafoetida powder, the quick easy ordering and the fastest shipping ever! i had been out of the powder for a few months and couldn't find it. so grateful that you carry it and i could get it so easily. thank you!!

Nila K. (Verified buyer) 12/04/2018
Quick shipping, product worked great Quick shipping, product worked great

Brandy G. (Verified buyer) 11/02/2018
Powerful Stuff! An excellent product. Spices, Inc. has never let me down.

SHELLE A. (Verified buyer) 10/25/2018
a quality product, labeling and a quality product, labeling and packaging

Deepak S. (Verified buyer) 07/25/2018
Great Stuff I own an Indian food cart and needed some hing (what we call it in India) for making some pickles and wanted a GF version as many of my customers are GF. This stuff is great, my pickles came out smelling just like what mama made!

Savannah N. (Verified buyer) 07/08/2018
T Spices, Inc. is a new go-to for me. You guys do it right: great selection, good descriptions, quality products followed up with attentive customer service... all complete with a generous sample gift! Will certainly be back, and have already told family and friends.

Sandi (Verified buyer) 09/03/2017
Asafoetida Powder That aside, I am very pleased to have the use of a spice that can replace onion and garlic and also uses rice flour instead of wheat for the carrier. I can still eat onion powders, garlic powder and shallots (as of 2017-09-04) but got this for when, someday, I might not be able to eat those anymore either. Additionally, a friend who sometimes comes for dinner cannot eat anything in the allium family or any wheat products. I use this asafetida when she's coming over.
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