A dried latex that comes from the taproot of several species of plants, notably Ferula asa-foetida or Ferula foetida, asafoetida is an inherently Indian spice. It is powerfully flavored and has a very strong scent. When fried briefly in oil, this spice becomes more pleasant and manageable, taking on more garlicky or oniony qualities. This is helpful to those of the Jain religion who are extremely strict in their vegetarian diet and cannot consume any roots, which includes plants like garlic and onions.

Asafoetida is roughly 10-17% essential oil, which is made up of mostly sulfur componds, predominantly 2-butyl-1-propenyl disulfide. These sulfur compounds are what makes this spice smell so strongly!

Some names for this spice include hing, stinking gum, ting, and the common alternate spelling “Asafetida.” There is also the brash “Devil’s dung” moniker that you may come across in some blogs or recipes. In Arabic it is called “haltit” or “abu kabeer,” Mandarin speakers say “ah wei,” it is “assa foetida” or “ferula persique” in French, in German it is either “asant” or “sttinkasant,” Hindi speakers say “hing,” in Japanese “agi asahueteida,” in Portuguese “, in Russian and Spanish it is “asafetida.”

History of Asafoetida

Ancient Romans believed that asafoetida was an aphrodisiac, but also used it to soothe stomach pain. They thought of this as a food of the gods and this name is still sometimes used to refer to the plant.

In the 1800s, asafoetida was used to treat anxiety and mental distress. Early practitioners of witchcraft would include asafoetida as an element of banishing spells. These spells were designed to keep enemies or unpleasant people away, and we also believed to be helpful in keeping demons, negativity, and evil spirits from entering their homes.

Some professional singers in India can be found carrying a small container of asafoetida with them as the spice is said to cause a warmth and mellowing of the voice when taken before performances.

In the present, this spice has helped sufferers of IBS manage some of their digestive discomfort. This spice is believed to help minimize flatulence, as well as aiding in the digestive process. Some cultures mix asafoetida with lotions or yogurt and then apply it to the skin as the strong scent helps keep pests, including many insects, at bay.

Asafoetida Cultivation

This plant is native to Afghanistan but has no place in the cuisine of this country. The plant that produces asafoetida grows in sandy, well-drained soils and thrive 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 Does it Come From?

Our asafetida powder comes from India.

What’s in it?

Our Asafoetida Powder is made up of edible gum, rice flour, asafoetida, and turmeric (as a natural coloring agent).

When asafoetida has multiple ingredients like this, it is called “compounded asafoetida.” This is the most common type used in cooking, as pure asafoetida smells quite strongly and is often overwhelming.

Is Asafoetida Powder Gluten Free?

As many people with celiac disease or gluten sensitivity will tell you, there are serious physical consequences for eating foods that are not gluten-free. Rice is naturally gluten free, and many products made with rice can be consumed just fine by people with gluten intolerances. Rice flour is one such product, as evidenced by the Colorado State University Extension. Since the other ingredients in asafoetida powder are also gluten free, this product is considered gluten free and safe to eat for most people who have this particular food sensitivity.

Cooking with Asafoetida

Asafoetida powder is popular in South India and Bengal. It is widely used in vegetarian foods and is used to flavor 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.It pairs nicely with nuts and grains, and complements spices like cumin, coriander, or turmeric.

Some of our favorite recipes that use asafoetida powder include African Vegetable Stew and Rajma.

When and Where to Use It

Asafoetida should be used sparingly. It is wonderful when used on other foods with strong flavors and scents, like grilled fish or beef.

What Does Asafoetida Taste Like?

Asafoetida is often described as garlicky or oniony with notes of an umami flavor.

Substitutions and Conversions

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.

Related Blog Posts