Asafoetida
Hindi Name: Hing / Heeng
Botanical name
Ferula asafoetida
Family name
Apiaceae Oleogum
Commercial part
Resin extracted from rhizome and thickened root
The Latin name Ferula means " carrier" or "vehicle"
and has been derived from a related species f. vulgaris that is
considered to be the same plant, which helped Prometheus to carry the
stolen fire form the sun to earth and hence has great significance in
the Greek mythology. All central Asia from Iran to Afghanistan has the
use of Ferula as important spice in food and as an essential ingredient
for home remedies. Although the smell of fresh asafetida does not seem
to qualify as a valuable food enhancement, but after frying (and in
small dosage) the taste becomes pleasant.
Asafoetida or asafoetida (Devil's Dung) is dried latex (oleo-gum-resin)
exuded from the living rhizome, rootstock or taproot of an umbelliferous
plant of varied species. Being a unique blend of finest ingredients,
Indian asafoetida from Kashmir enjoys an exalted position in the
international market.
Commercially, Indian asafoetida comes in three forms on the basis of
quality:
1.Tears
2.Mass
3.Paste
Another classification names two varieties on the basis of place of
origin, flavor and color:
1.Hing
2.Hingra
Asafoetida is a popular spice in Europe since the Roman times and a
much-preferred spice of the Middle Ages. All over Persia and India,
people who do not prefer to eat onion and garlic make asafoetida an
essential ingredient of their cuisine and hence it is used as an
alternative or substitute for onion and garlic in almost all vegetable
dishes.
A pea-sized amount is considered to be large or sufficient to add the
asafoetida flavor to a large pot of food whereas powdered asafoetida is
less intense and can be without frying. The aroma of this spice is less
when used in powdered form but the resin has a non-perishable fragrance.
The resin is strongly scented and must be fried shortly in hot oil. The
reason being that the resin dissolves in the hot fat and gets better
dispersed in the food and the high temperature changes the taste to a
more pleasant impression. If used with sufficient moderation, asafetida
enhances mushroom and vegetable dishes but can also be used to give
fried or barbecued meat a unique flavor.
| Name in International
Languages |
| Persian: |
Angustha-
Gandha |
| French: |
Ferule
Asafoetida |
| German: |
Stinkendes
steckenkraut |
| Arabic: |
Tyib,
Haltheeth |
| Sindhi: |
Vaghakkyani,
Vagharni |
| Hindi: |
Hing |
|
