“Food of the Gods” Asafetida Powder (Asafoetida/Hing) – 100% Natural...

Description

Powdered “food of the gods” (Ferula assa-foetida) mixed with fenugreek seeds (Trigonella foenum-gracum).
The powder is used as an alternative to garlic in Indian cuisine.

The dried gum resin, originating from the roots of quite a lot of species of the Umbelliferae genus “Gerula”, is principally used in the vegetarian cuisine of India.
In India the powder is used to add flavor to sauces, chutneys and pickles, but also legumes and fish.
In the kitchen of northern India, the spice is used for meat and vegetable stews.

This spice is used as a digestive aid, in food as a condiment, and in pickling. It plays a critical flavoring role in North Indian vegetarian cuisine by acting as an savory enhancer.

Used in conjunction with turmeric, this is a standard component of lentil curries such as dal, in chickpea curries, in addition to in a large number of vegetable dishes, especially those based on potato and cauliflower. Asafoetida is particularly widely used in primarily vegetarian Punjabi cuisine where it enhances the flavor of a large number of dishes, where it is quickly heated in hot oil before sprinkling on the food. Kashmiri cuisine also uses it in lamb/mutton dishes such as Rogan Josh.
It is From time to time used to harmonize sweet, sour, salty, and spicy components in food. The spice is added to the food at the time of tempering. From time to time dried and ground asafoetida (in very small quantities) will also be mixed with salt and eaten with raw salad.
Asafoetida may be known variously as “food of the gods”, “devil’s dung”, jowani badian, hing, hengu, inguva, kayam, and ting.

Ingredients: 70% devil’s dung, 30% fenugreek seeds, powdered
Country of Origin: Pakistan
Processed in: Germany
Storage Instructions: Dry, Cool & Dark Conditions
Dietary & Allergy Info: Gluten Free | Dairy Free | Vegan | Natural | GMO Free
Net Weight: 1.76oz / 50g

Powdered “food of the gods” (Ferula assa-foetida) mixed with fenugreek seeds (Trigonella foenum-gracum).
The powder is used as an alternative to garlic in Indian cuisine.
The dried gum resin, originating from the roots of quite a lot of species of the Umbelliferae genus “Gerula”, is principally used in the vegetarian cuisine of India.
In India the powder is used to add flavor to sauces, chutneys and pickles, but also legumes and fish. In the kitchen of northern India, the spice is used for meat and vegetable stews.