Asafoetida or Asafoetida
Asafoetida (English: stinking resin) is obtained from the roots of a fechel-like plant Stinkasant (Ferula Assafoetida). The milky juice obtained smells strongly of sulfur and garlic.
Today Asafoetida is not used to drive away spirits and demons, but in Ayurveda cuisine to give dishes more pizzazz instead of garlic.
Asafoetida I like to use it in my kitchen because it replaces fresh garlic and onions and conjures up a unique taste in every dish.
Effect of Asafoetida - Asafoetida
The longer cooking releases the true flavor in a blend of delicious leek, onion and garlic flavors. To the Asafoetida are attributed a multitude of positive properties. So I use it in dhal (legumes) and these become more digestible with asafoetida. Asafoetida stimulates the digestive fire (Agni) and ensures optimal digestion of food. I hardly use more than the tip of a knife, otherwise the flavor of the dish will be dominated by the asafoetida. Asafoetida (Sanskrit: Hingu) is Vata balancing, digestive and is a heating spice.
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