What it is
Asafoetida is a dried resin from the roots of ferula plants. Most of it is grown in Afghanistan and Iran. The powder sold in India is usually the resin mixed with flour to make it easier to measure.
How to use it
- A pinch is enough for a whole pot.
- Always fry it in hot oil or ghee for a few seconds, usually as part of a tadka.
- It gives a savoury, onion-garlic depth, which is why Jain, many Brahmin and other no-onion, no-garlic kitchens rely on it.
Gluten-free hing
Because compounded hing is often mixed with wheat flour, people avoiding gluten should look for hing mixed with rice flour, labelled gluten-free.
Storage
Keep it in a tightly sealed container, well away from other spices; the smell travels.
