Description
Asafetida (on occasion spelled Asafoetida)…A Little History! Native to Southwestern Asia. A little known spice outside of India, asafetida is the dried resin obtained from the rhizome of the giant fennel plant. Powdered asafetida has a strong odor, reminiscent of picked garlic. In most Indian cooking it is used as a flavor enhancer and once cooked releases an onion-like flavor. It is sometimes called devil’s dung, asant, food of the gods, jowani badian, stinking gum, hing, hengu, ingu, kayam, and ting. Asafetida is used as a digestive aid, in food as a condiment, and in pickling. It usually works as a flavor enhancer and, used at the side of turmeric, is a standard component of Indian cuisine, particularly in lentil curries such as dal, sambar in addition to in a lot of vegetable dishes. It is on occasion used to harmonize sweet, sour, salty, and spicy components in food. Asafetida is thought of as a digestive in that it reduces flatulence.
Strong Aroma! Asafetida has the strongest aroma of any spice…when cooked the aromas transforms, leaving at the back of a rich and pleasurable taste of onion and garlic. Vegan, PREMIUM Gourmet Food Grade Spice
Along with flavoring food, asafetida has also been used for centuries around the globe for its perceived health benefits.
EASY TO USE – Aromatic pure raw hing mixed with only the minimum amount of edible gum to make an easy-to-use powder.
Ingredients :- Asafetida, Edible Gum & Wheat.
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