|
| |
|
|
|
|
|
|
|
ASAFOETIDA
|
|
|
Description:
Asafoetida is the dried latex from the rhizome of one of the several species of giant fennel. It is grown chiefly in Iran and Afghanistan from where it is exported to the rest of the world.
How to select;
Asafoetida is ochre in colour and the most widely used form is fine yellow powder or granules.
How to use:
Asafoetida has a pungent, unpleasant smell, quite like that of pickled eggs due to presence of sulphur compounds. Its powerful aroma complements lentils, vegetables and pickles. It is always used in small quantities and a tiny pinch added to hot oil before the addition of the other ingredients is enough to flavour a dish for 4 persons.
How to store:
In a cool dry place for up to one year
Health benefits;
Asafoetida, for instance, is used in Ayurveda to eliminate stagnant waste from the intestinal tract and is especially good at clearing out the toxins and impacted waste that can be the result of a heavy meat or junk food diet.
|
Recipe(s) having the name ASAFOETIDA
|
 Baked Kand |
| Gujarati Kadhi |
| Methi Pitla |
| Khoya Mutter |
| Kand Khurchand |
| Dhokla Bahar |
| Mini Idlis In Coconut Sauce |
| Tamatar ki Kadhi |
| Dal Kadhi |
| Subzi Dal |
More >>>
Utensils
Cooking Terms
Ingredients
Conversion Table |
|
|
|
|
|
| |
