Asafoetida/æsəˈfɛtᵻdə/ is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, a perennialherb that grows 1 to 1.5m (3.3 to 4.9ft) tall. The species is native to the deserts of Iran, mountains of Afghanistan, and is mainly cultivated in nearby India. As its name suggests, asafoetida has a fetid smell (see etymology below) but in cooked dishes it delivers a smooth flavour reminiscent of leeks.
It is also known as asant, food of the gods, jowani badian, stinking gum, Devil's dung, hing, ingu, kayam and ting.
Uses
Cooking
This spice is used as a digestive aid, in food as a condiment, and in pickling. It typically works as a flavour enhancer and, used along with turmeric, is a standard component of Indian cuisine, particularly in lentilcurries, such as dal as well as in numerous vegetable dishes. It is widely used in South Indian and Maharashtrian cuisine, which is mainly vegetarian, and is often used to harmonize sweet, sour, salty and spicy components in food. Asafoetida also serves the purpose as a vegetarian alternative to make food taste more full-flavoured and savoury. The spice is added to the food at the time of tempering. Sometimes dried and ground asafoetida (in very mild quantity) can be mixed with salt and eaten with raw salad.
Asafoetida is an oleo-gum-resin from the Ferula asafoetida plant that only grows wild in the mountains of Afghanistan and Iran. India is the largest consumer and the story of how it became the choice of flavouring agent for people whose religious rules don't allow them to consume onion or garlic
Images courtesy: Amar Chitra Katha
published: 06 Oct 2023
Asafoetida is the secret spice of India - use it like this!
Asafoetida is one of the keys to making Kashmiri food. Its place in Kashmiri cooking owes to Ayurvedic wisdom around the spice, known as “hing” in Hindi.
Read the article: https://www.sarinakamini.com/spice-for-health/asafoetidaandayurveda
Asafoetida is commonly used as a replacement for the aromatic contribution that garlic and onion make to masala. In Ayurvedic thought, garlic and onion are deemed to be heating for the system: there is faith and medicinal tradition related to the benefits of keeping a cooler system.
This is a spice that - like many aromatics - presents in a couple of forms: as a resin, as a water and as a powder.
Ayurveda and Asafoetida: https://youtu.be/tirdT2ZfUus
Rogan Josh: https://youtu.be/AxlkrSAYv5c
Turmeric Benefits: https://youtu.be/bzS9oKUSF2g
Inside Kash...
published: 25 Aug 2021
Have you heard of Asafoetida? #shorts
published: 25 Apr 2024
How to Use Asafetida | Indian Food
Watch more How to Cook Indian Food videos: http://www.howcast.com/videos/500373-How-to-Use-Asafetida-Indian-Food
[Background music] We're talking about asafoetida. Asafoetida is a spice that's used in Indian cooking. It actually comes from the middle east but it's used primarily in India. Its the powdered resin of a fennel like plant and they powder it and mix it with a little bit of rice flower and turmeric. So the turmeric's giving it that yellow color and the rice flower is helping to keep it rather dry. Now asafoetida has a really strong smell. It's kind of a sulfur sort of rotten egg smell is the best way to describe it but when it cooks it totally transforms. When you drop just a pinch, you don't need very much of it. Drop just a pinch in hot oil. It changes into a wonder...
published: 19 Jun 2012
Asafoetida grown in India for the first time ever
Asafoetida is a spice that is an integral part of the Indian cuisine. It is a natural medicine and a go-to home remedy for digestion-related problems. A recent project by the CSIR-IHBT has given India a chance to taste the spice cultivated in its own land. The CSIR-IHBT has planted 800 saplings of ferula asafoetida.
Read more here: https://www.thehindu.com/life-and-style/food/for-the-first-time-in-history-india-is-cultivating-hing-locally-in-himachal-pradesh/article32990873.ece
Thank you for watching our video!
You can subscribe to our channel here: https://bit.ly/3c8Adi6
Visit https://www.thehindu.com/ for the latest updates, analysis, opinions, and more.
The Hindu is committed to keeping you up-to-date with information on the developments in India and the world. We promise to del...
published: 10 Nov 2020
I Discovered a New SEASONING, tried on steaks and this happened!
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published: 15 Jun 2021
Episode 354 - Health Benefits of Asafoetida or Hing Powder
This magic addition to your food and diet can help you with IBS, asthma, colic , bloating , headaches and much more ...the power of nature
published: 01 Apr 2019
How To Make Asafoetida Powder At Homey - Easy Method To Make Hing/Kayam Powder | Skinny Recipes
how to make hing kayam powder at home, asafoetida powder at home. Store bought hing may be adulterated and may not be gluten free #vegan #glutenfree
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published: 06 Dec 2020
हींग कैसे बनता है Asafoetida Heeng || How it made Hing
हींग कैसे बनता है Asafoetida Heeng || How it made Hing
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published: 26 Jun 2022
✔ How to use spices part 1: Asafoetida/Hing Perumkayam පෙරුම්කායම් වල පුදුම ගුණ
රෝග වලට ඔරොත්තු දෙන පෙරුම්කායම් පාවිච්චිය.
කුළුබඩු ගුණ සහ පාවිච්චිය පළමු පාඩම : පෙරුම්කායම්
perumkayam ape amma
How to use spices part 1: Asafoetida/Hing
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Asafoetida is an oleo-gum-resin from the Ferula asafoetida plant that only grows wild in the mountains of Afghanistan and Iran. India is the largest consumer an...
Asafoetida is an oleo-gum-resin from the Ferula asafoetida plant that only grows wild in the mountains of Afghanistan and Iran. India is the largest consumer and the story of how it became the choice of flavouring agent for people whose religious rules don't allow them to consume onion or garlic
Images courtesy: Amar Chitra Katha
Asafoetida is an oleo-gum-resin from the Ferula asafoetida plant that only grows wild in the mountains of Afghanistan and Iran. India is the largest consumer and the story of how it became the choice of flavouring agent for people whose religious rules don't allow them to consume onion or garlic
Images courtesy: Amar Chitra Katha
Asafoetida is one of the keys to making Kashmiri food. Its place in Kashmiri cooking owes to Ayurvedic wisdom around the spice, known as “hing” in Hindi.
Read ...
Asafoetida is one of the keys to making Kashmiri food. Its place in Kashmiri cooking owes to Ayurvedic wisdom around the spice, known as “hing” in Hindi.
Read the article: https://www.sarinakamini.com/spice-for-health/asafoetidaandayurveda
Asafoetida is commonly used as a replacement for the aromatic contribution that garlic and onion make to masala. In Ayurvedic thought, garlic and onion are deemed to be heating for the system: there is faith and medicinal tradition related to the benefits of keeping a cooler system.
This is a spice that - like many aromatics - presents in a couple of forms: as a resin, as a water and as a powder.
Ayurveda and Asafoetida: https://youtu.be/tirdT2ZfUus
Rogan Josh: https://youtu.be/AxlkrSAYv5c
Turmeric Benefits: https://youtu.be/bzS9oKUSF2g
Inside Kashmiri Food: https://youtu.be/LvT2-jQBA7Y
Find more recipes | spice tips: https://www.sarinakamini.com
Short form recipes | tips: https://www.instagram.com/sarina_kamini/
#asafoetida #ayurveda #sarinakamini #thespicemistress
__________
I'm a journalist, author, Kashmiri spice mistress, producer and spice consultant sharing my love of spices, Kashmiri cuisine and connection.
Asafoetida is one of the keys to making Kashmiri food. Its place in Kashmiri cooking owes to Ayurvedic wisdom around the spice, known as “hing” in Hindi.
Read the article: https://www.sarinakamini.com/spice-for-health/asafoetidaandayurveda
Asafoetida is commonly used as a replacement for the aromatic contribution that garlic and onion make to masala. In Ayurvedic thought, garlic and onion are deemed to be heating for the system: there is faith and medicinal tradition related to the benefits of keeping a cooler system.
This is a spice that - like many aromatics - presents in a couple of forms: as a resin, as a water and as a powder.
Ayurveda and Asafoetida: https://youtu.be/tirdT2ZfUus
Rogan Josh: https://youtu.be/AxlkrSAYv5c
Turmeric Benefits: https://youtu.be/bzS9oKUSF2g
Inside Kashmiri Food: https://youtu.be/LvT2-jQBA7Y
Find more recipes | spice tips: https://www.sarinakamini.com
Short form recipes | tips: https://www.instagram.com/sarina_kamini/
#asafoetida #ayurveda #sarinakamini #thespicemistress
__________
I'm a journalist, author, Kashmiri spice mistress, producer and spice consultant sharing my love of spices, Kashmiri cuisine and connection.
Watch more How to Cook Indian Food videos: http://www.howcast.com/videos/500373-How-to-Use-Asafetida-Indian-Food
[Background music] We're talking about asafo...
Watch more How to Cook Indian Food videos: http://www.howcast.com/videos/500373-How-to-Use-Asafetida-Indian-Food
[Background music] We're talking about asafoetida. Asafoetida is a spice that's used in Indian cooking. It actually comes from the middle east but it's used primarily in India. Its the powdered resin of a fennel like plant and they powder it and mix it with a little bit of rice flower and turmeric. So the turmeric's giving it that yellow color and the rice flower is helping to keep it rather dry. Now asafoetida has a really strong smell. It's kind of a sulfur sort of rotten egg smell is the best way to describe it but when it cooks it totally transforms. When you drop just a pinch, you don't need very much of it. Drop just a pinch in hot oil. It changes into a wonderful sort of garlicky, earthy aroma. And it's used a lot in legume dishes like daals [sounds like] and sombar which is a South Indian lentil and vegetable soup. One thing to know about asafoetida, keep it in an air tight container. It will keep it fresh for longer and it also will keep it from smelling up your whole cupboard.
Watch more How to Cook Indian Food videos: http://www.howcast.com/videos/500373-How-to-Use-Asafetida-Indian-Food
[Background music] We're talking about asafoetida. Asafoetida is a spice that's used in Indian cooking. It actually comes from the middle east but it's used primarily in India. Its the powdered resin of a fennel like plant and they powder it and mix it with a little bit of rice flower and turmeric. So the turmeric's giving it that yellow color and the rice flower is helping to keep it rather dry. Now asafoetida has a really strong smell. It's kind of a sulfur sort of rotten egg smell is the best way to describe it but when it cooks it totally transforms. When you drop just a pinch, you don't need very much of it. Drop just a pinch in hot oil. It changes into a wonderful sort of garlicky, earthy aroma. And it's used a lot in legume dishes like daals [sounds like] and sombar which is a South Indian lentil and vegetable soup. One thing to know about asafoetida, keep it in an air tight container. It will keep it fresh for longer and it also will keep it from smelling up your whole cupboard.
Asafoetida is a spice that is an integral part of the Indian cuisine. It is a natural medicine and a go-to home remedy for digestion-related problems. A recent ...
Asafoetida is a spice that is an integral part of the Indian cuisine. It is a natural medicine and a go-to home remedy for digestion-related problems. A recent project by the CSIR-IHBT has given India a chance to taste the spice cultivated in its own land. The CSIR-IHBT has planted 800 saplings of ferula asafoetida.
Read more here: https://www.thehindu.com/life-and-style/food/for-the-first-time-in-history-india-is-cultivating-hing-locally-in-himachal-pradesh/article32990873.ece
Thank you for watching our video!
You can subscribe to our channel here: https://bit.ly/3c8Adi6
Visit https://www.thehindu.com/ for the latest updates, analysis, opinions, and more.
The Hindu is committed to keeping you up-to-date with information on the developments in India and the world. We promise to deliver quality journalism that stays away from vested interest and political propaganda. You can support us by subscribing to our digital offerings here: https://bit.ly/3emywiz
Follow us:
Twitter: https://twitter.com/the_hindu
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Asafoetida is a spice that is an integral part of the Indian cuisine. It is a natural medicine and a go-to home remedy for digestion-related problems. A recent project by the CSIR-IHBT has given India a chance to taste the spice cultivated in its own land. The CSIR-IHBT has planted 800 saplings of ferula asafoetida.
Read more here: https://www.thehindu.com/life-and-style/food/for-the-first-time-in-history-india-is-cultivating-hing-locally-in-himachal-pradesh/article32990873.ece
Thank you for watching our video!
You can subscribe to our channel here: https://bit.ly/3c8Adi6
Visit https://www.thehindu.com/ for the latest updates, analysis, opinions, and more.
The Hindu is committed to keeping you up-to-date with information on the developments in India and the world. We promise to deliver quality journalism that stays away from vested interest and political propaganda. You can support us by subscribing to our digital offerings here: https://bit.ly/3emywiz
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Install Raid for Free ✅ IOS/ANDROID/PC: https://clcr.me/0Bn2Ek and get a special starter pack 💥 Available only for the next 30 days. Thank you Raid for sponsori...
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how to make hing kayam powder at home, asafoetida powder at home. Store bought hing may be adulterated and may not be gluten free #vegan #glutenfree
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हींग कैसे बनता है Asafoetida Heeng || How it made Hing
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රෝග වලට ඔරොත්තු දෙන පෙරුම්කායම් පාවිච්චිය.
කුළුබඩු ගුණ සහ පාවිච්චිය පළමු පාඩම : පෙරුම්කායම්
perumkayam ape amma
How to use spices part 1: Asafoetida/Hing
Cor...
රෝග වලට ඔරොත්තු දෙන පෙරුම්කායම් පාවිච්චිය.
කුළුබඩු ගුණ සහ පාවිච්චිය පළමු පාඩම : පෙරුම්කායම්
perumkayam ape amma
How to use spices part 1: Asafoetida/Hing
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රෝග වලට ඔරොත්තු දෙන පෙරුම්කායම් පාවිච්චිය.
කුළුබඩු ගුණ සහ පාවිච්චිය පළමු පාඩම : පෙරුම්කායම්
perumkayam ape amma
How to use spices part 1: Asafoetida/Hing
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Asafoetida is an oleo-gum-resin from the Ferula asafoetida plant that only grows wild in the mountains of Afghanistan and Iran. India is the largest consumer and the story of how it became the choice of flavouring agent for people whose religious rules don't allow them to consume onion or garlic
Images courtesy: Amar Chitra Katha
Asafoetida is one of the keys to making Kashmiri food. Its place in Kashmiri cooking owes to Ayurvedic wisdom around the spice, known as “hing” in Hindi.
Read the article: https://www.sarinakamini.com/spice-for-health/asafoetidaandayurveda
Asafoetida is commonly used as a replacement for the aromatic contribution that garlic and onion make to masala. In Ayurvedic thought, garlic and onion are deemed to be heating for the system: there is faith and medicinal tradition related to the benefits of keeping a cooler system.
This is a spice that - like many aromatics - presents in a couple of forms: as a resin, as a water and as a powder.
Ayurveda and Asafoetida: https://youtu.be/tirdT2ZfUus
Rogan Josh: https://youtu.be/AxlkrSAYv5c
Turmeric Benefits: https://youtu.be/bzS9oKUSF2g
Inside Kashmiri Food: https://youtu.be/LvT2-jQBA7Y
Find more recipes | spice tips: https://www.sarinakamini.com
Short form recipes | tips: https://www.instagram.com/sarina_kamini/
#asafoetida #ayurveda #sarinakamini #thespicemistress
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I'm a journalist, author, Kashmiri spice mistress, producer and spice consultant sharing my love of spices, Kashmiri cuisine and connection.
Watch more How to Cook Indian Food videos: http://www.howcast.com/videos/500373-How-to-Use-Asafetida-Indian-Food
[Background music] We're talking about asafoetida. Asafoetida is a spice that's used in Indian cooking. It actually comes from the middle east but it's used primarily in India. Its the powdered resin of a fennel like plant and they powder it and mix it with a little bit of rice flower and turmeric. So the turmeric's giving it that yellow color and the rice flower is helping to keep it rather dry. Now asafoetida has a really strong smell. It's kind of a sulfur sort of rotten egg smell is the best way to describe it but when it cooks it totally transforms. When you drop just a pinch, you don't need very much of it. Drop just a pinch in hot oil. It changes into a wonderful sort of garlicky, earthy aroma. And it's used a lot in legume dishes like daals [sounds like] and sombar which is a South Indian lentil and vegetable soup. One thing to know about asafoetida, keep it in an air tight container. It will keep it fresh for longer and it also will keep it from smelling up your whole cupboard.
Asafoetida is a spice that is an integral part of the Indian cuisine. It is a natural medicine and a go-to home remedy for digestion-related problems. A recent project by the CSIR-IHBT has given India a chance to taste the spice cultivated in its own land. The CSIR-IHBT has planted 800 saplings of ferula asafoetida.
Read more here: https://www.thehindu.com/life-and-style/food/for-the-first-time-in-history-india-is-cultivating-hing-locally-in-himachal-pradesh/article32990873.ece
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हींग कैसे बनता है Asafoetida Heeng || How it made Hing
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රෝග වලට ඔරොත්තු දෙන පෙරුම්කායම් පාවිච්චිය.
කුළුබඩු ගුණ සහ පාවිච්චිය පළමු පාඩම : පෙරුම්කායම්
perumkayam ape amma
How to use spices part 1: Asafoetida/Hing
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Asafoetida/æsəˈfɛtᵻdə/ is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, a perennialherb that grows 1 to 1.5m (3.3 to 4.9ft) tall. The species is native to the deserts of Iran, mountains of Afghanistan, and is mainly cultivated in nearby India. As its name suggests, asafoetida has a fetid smell (see etymology below) but in cooked dishes it delivers a smooth flavour reminiscent of leeks.
It is also known as asant, food of the gods, jowani badian, stinking gum, Devil's dung, hing, ingu, kayam and ting.
Uses
Cooking
This spice is used as a digestive aid, in food as a condiment, and in pickling. It typically works as a flavour enhancer and, used along with turmeric, is a standard component of Indian cuisine, particularly in lentilcurries, such as dal as well as in numerous vegetable dishes. It is widely used in South Indian and Maharashtrian cuisine, which is mainly vegetarian, and is often used to harmonize sweet, sour, salty and spicy components in food. Asafoetida also serves the purpose as a vegetarian alternative to make food taste more full-flavoured and savoury. The spice is added to the food at the time of tempering. Sometimes dried and ground asafoetida (in very mild quantity) can be mixed with salt and eaten with raw salad.
Hing is used in countless dishes - from dals to curries. In a bazaar full of adulterated products, these tips will help you buy authentic hing every time ... .
Asafoetida, or hing, is a mainstay in Indian kitchens known for its distinct smell and digestion properties ... It is vital to spot genuine asafoetida to save the originality of your dishes and health benefits too.
(MENAFN - Pajhwok Afghan News) NEILI (Pajhwok). The cultivation of asafoetida, a medicinal plant, has increased in central Daikundi province, where farmers are optimistic about the herb's ... .
Farmers in Bamyan have raised concerns about the lack of a proper market for selling their asafoetida products ... "Our agricultural lands are dry, and this year asafoetida prices have dropped, which is why farmers are worried.".
... alleged that SVT Products is using its (SS Pandian’s) registered trade mark ‘HotelSpecial’ by using an identical and deceptively similar trade mark called ‘SVT Hotel Special’ for their asafoetida.
Asafoetida YellowPowder in 50 gram, 100 gram, 200 gram, 500 gram, and 1 kilogram packages ... The recalled "Asafoetida" products were distributed nationwide in retail stores and through mail orders ... - Vandevi Asafoetida Yellow Powder BATCH NO.
Asafoetida YellowPowder in 50 gram, 100 gram, 200 gram, 500 gram, and 1 kilogram packages ... The recalled "Asafoetida" products were distributed nationwide in retail stores and through mail orders ... - Vandevi Asafoetida Yellow Powder BATCH NO.