Asafetida is a very common kitchen ingredient that finds a lot of use in Indian cuisine. Technically, though, asafetida is the dried latex from the taproot or rhizome of certain species. Although the species are native to Afghanistan and Iran, it is commonly grown in India and Pakistan as well. Asafetida has a very characteristic pungent smell and imparts a unique flavor to delicacies. Even though it is often called the ‘stinking gum’, it yields a rich taste and smell to the food it is added to.
From the ‘food of the gods’ to ‘devil’s dung’, asafetida goes by several different names. It is also called ‘hing’ and ‘hengu’.
It is important to pay particular attention to the way this spice is stored. Owing to its strong odor, it is recommended to store asafetida in an airtight container away from other foods and spices. Storing asafoetida in an insulated storage jar might keep it fresh for a longer time.
Culinary Uses
Health benefits