Also known as Hing, Asafoetida (Asafetida) is a well known ingredient in Indian cooking. Before you open the spice bottle however, prepare yourself, this thing has a very pungent odor. In short, if spice bottles could fart, this is what they would smell like!
So, given the pungent odor, why is this spice fart one of my favorite things? Well, a bit more background first. Asafoetida is made from the resin of the giant fennel plant. It is also known as stinking gum and Devil's dung among its more colorful names. In addition to cooking, it has been used for its medicinal properties treating everything from flatulence to bronchitis. In Jamaica, its used to prevent spirits from entering a baby's skull.
I use it in my kitchen, making sure to keep it in a tightly sealed jar, and running the kitchen exhaust fan whenever I open the spice bottle. But, when I use it in my cooking (and not to ward of evil spirits), ooh la la, what a difference a spice fart makes!
Please, don't be foolish enough to put it on your tongue straight up. Asafoetida is a combination spice. When added to food and used in combination with other spices, the vomit-inducing sulfur smell gives way to a garlicky-leeky-earthy yummy goodness that brings out that umami flavor we all love. It adds depth to stews, lentils, beans, breads, while working in the background, accenting whatever it is you've already added to your recipe. Like most medicine, we don't know quite how it works, but we know it's working! You can also use it as a featured spice, dominating your recipe, bringing an earthier, heavier taste, to whatever your complementing.
My secret? 1-2 teaspoon(s) in beef stew. Don't tell anyone.
Oh! Yes, the smell goes away rather quickly, as you cook. The spice fart fades away, leaving nothing but the smell of goooood cooking!
Have you used Asafoetida? What have your results been? Let me know in the comments.
Enjoy!
Alex
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