Asafoetida or Asafoetida
Asafoetida (German: stinkendes Harz) is obtained from the roots of a fechel-like plant Stinkasant (Ferula Assafoetida). The milk juice obtained has a strong smell of sulfur and garlic.
Today, Asafoetida is not used to drive away ghosts and demons, but in Ayurveda cuisine to give dishes more flair instead of garlic.
Asafoetida I like to use it in my kitchen, as it replaces fresh garlic and onion and conjures up a unique taste in every dish.
It tastes bitter and is slightly spicy. I cook it for us and our guests whenever someone suffers from stomach ache or indigestion, but also just to promote digestion. Incidentally, the smell of garlic turns into an aroma that is reminiscent of leeks or onions and does not leave a garlic odor after consumption, as is usual with fresh garlic. It fortifies other spices easily!
Effect of Asafoetida - Asafoetida
By cooking for a longer time, the real taste unfolds in a mixture of a delicious leek, onion and garlic aroma. The Asafoetida a large number of positive properties are attributed. So I use it in Dhal (legumes) and these are made more digestible with Asafoetida. Asafoetida stimulates the digestive fire (Agni) and ensures optimal digestion of the food. I hardly use more than the point of a knife, otherwise the taste of the dish will be dominated by the asafoetida. Asafoetida (Sanskrit: Hingu) is Vata balancing, digestive and is a heating spice. It has a puffing and expectorant effect. Improves cough or difficulty breathing is antispasmodic and mildly laxative. Asafetida is antiseptic and antibacterial and good for the eyes. Asafoetida is widely used in Indian dishes, Ayurvedic medicine, and my cooking. Incidentally, I would only use it very sparingly for a blood disease, intestinal inflammation and pregnancy because it also increases Pitta.
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