Asafoetida Powder

Asafoetida Powder is a dried latex resin that comes from the taproot of giant fennel plants. 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. Volatile oil content in asafoetida registers at an extremely high range, between 10-17%, and is composed primarily of sulphur compounds. Hence the smell. 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.

Asafoetida’s name is derived from the Persian word aza, for resin and the Latin word foetidus, or rotten. The sulphur compounds that generate its smell are similar to the compounds that give alliums their aromatic pungency, which is why Asafoetida Powder 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.

When and Where to Use It

When fried briefly in oil, Asafoetida Powder transforms, becoming much more pleasant and manageable as it displays its oniony, garlicky characteristics. 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. Asafoetida is a team player; some chefs insist that this spice unifies an entire dish, making it smoother and more uniform in flavor and intensity. It is a staple in Indian cooking and can be found in all manner of curry or dal. It adds surprising depth to the lighthearted chickpea snack chana chaat and adds fundamental savor to the spinach dish palak paneer. It is also great with brined or pickled fish and is a standard ingredient in Worcestershire sauce. Use Asafoetida Powder sparingly.

Asafoetida Powder contains edible gum, rice flour, asafoetida, and turmeric as a natural coloring agent. Our Asafoetida Powder is gluten-free.

Our Asafoetida Powder comes from India.

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