Description
Scientific Name: Ferula assa-foetida Aroma: Pungent Flavour: Strong, bitter Ferula Asafoetida Linn is a perennial plant; it is thought of as as the most important species some of the other 130 species of Ferula. The oleo-gum- resin is obtained from the rhizome and root of the plant which are generally collected in earthen pots and then dried. This dried substance is used as used as spices for flavorings food. It is available in powder and crystal forms. CULINARY USES: This spice is used as a digestive aid, in food as a condiment, and in pickling. It plays a critical flavoring role in Indian vegetarian cuisine by acting as an umami enhancer. Used along side turmeric, this can be a standard component of lentil curriessuch as dal, sambar as well as in a large number of vegetable dishes, especially those based on potato and cauliflower. Kashmiri cuisine also uses it in lamb/mutton dishes such as Rogan Josh. It is Infrequently used to harmonize sweet, sour, salty, and spicy components in food. The spice is added to the food at the time of tempering. Infrequently dried and ground asafoetida (in very small quantities) can be mixed with salt and eaten with raw salad. SKIN BENEFITS : Asafoetida can be used as a bleaching agent that promotes fairness and degrades dark spots, acne marks and excess fat. The tyro-sine production in the skin, promotes melanin production in human skin and that can lead to darkening of skin, premature aging and dullness. Asafoetida takes keep an eye on of tyro-sine production. Therefore, you’ll be able to flaunt a radiant free skin. The use of Asafoetida face mask and can make your skin look younger.
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This spice is used as a digestive aid, in food as a condiment, and in pickles. It typically works as a flavor enhancer and, used along side turmeric, is a standard component of Indian cuisine
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