Asafoetida, also spelled Asafetida, is a spice extracted from the gum of ferula, a herb from the celery family. Quite a tongue twister to pronounce, the spice is popularly known as hing in Hindi and widely used by that name all over India. Some argue that it is what makes Indian food more Indian, and others say it is a flavour enhancer that Indian cuisine simply cannot do without.
Asafoetida has a funky smell that is very off-putting in the beginning. Not widely available in all stores, this pale brownish yellow powder’s pungency has earned the name ‘devil’s dung’. But don’t let the weird smell scare you. When added to recipes in small amounts, the spice mellows out and adds a lot of depth of flavour to the dish.
The spice can be found in two varieties; one is a brown powder, which is a full-strength dried gum that is ground and extremely pungent. Owing to its strength, the slightest amount used while cooking goes a long way in terms of flavour. The other variety is a pale yellow kind, which is generally a mixture of asafoetida and turmeric which tends to be mellower. However, Indian recipes call for only a pinch or two of this variety too.
The flavours of asafoetida are similar to onion and garlic and it is said that those who don’t include garlic and onion in their diets – for a variety of reasons, most commonly religious – use the spice powder to bring the similar depth of savouriness that onion or garlic would bring to the dish. However, this spice is also used in addition to onion and garlic to intensify curry bases, gravies, fish dishes and meat preparations. It is said to work a little bit like salt, it lends a light funky flavour to the dish, while intensifying the flavours of other spices present.
The strength of asafoetida is directly proportional to how well it is stored. Ideally it should be stored in air tight containers and replaced once every 3-4 months to ensure freshness. If exposed to air, the oils in the spice escape rendering it flavourless. And if kept for longer, the powder seems to smell staler as time goes by. When cooking, if a slightly larger amount of asafoetida is added in, simply cook it out for longer until it mellows down further.
On the health front, asafoetida is an antidote for flatulence and is often consumed as a home remedy to relieve stomach gas.
