Asafoetida (Ferula Assafoetida)
GREAT IN INDIAN CURRIES & LENTIL DISHES
A blend of asafoetida, rice flour and turmeric. This pungent spice considerably mellows when fried and takes on a pleasant onion-like flavour. Use very sparingly.
Did you know?
Asafoetida is the dried sap collected from a giant, perennial, fennel which is native to Iran and Afghanistan. Alexander the Great was said to have carried it with him in 4 BC and at this time it was known as “stink finger”!
Asafoetida should have a subtle yellow colour and a free flowing texture. It should have a distinct strong onion/garlic aroma which disappears when added to hot oil.
- Make a delicious curry by frying a small amount in hot oil at the start of cooking, before adding your usual ingredients.
- Great in Indian-style chickpea dishes or lentil dhals.