HOW TO USE ASAFOETIDA
Asafoetida is derived from the root of the Ferula assa-foetida - a plant that’s part of the same family as carrots. Its name translates as “fetid gum” in Latin: no surprise, ‘hing’ (as we call it in India) is known for its pervasive smell. An aroma that intersects pineapple, onion and smelly feet. In cooking, asafoetida translates as a sweetly sulphuric note with acrid overtones. As a resin, asafoetida is dissolved in water to make hing water and has a gentler representation in the pan. Dried and powdered asafoetida is more commonly found in the West and should be used sparingly.
CULINARY USES FOR ASAFOETIDA:
As a garlic and onion replacement: certain arms of Hinduism and Jain religions refuse garlic and onion for faith reasons and asafoetida serves as a delicious alternative.
Asafoetida is a gentle addition to dal.
Use asafoetida in stocks or soups when you want sulphuric flavour contribution without the fine dice of vegetables present.
Asafoetida can be used as a replacement for garlic and onion for those with specific allergies.
Hing water is very versatile, and drops can be added to any slow cooked dish or pan-based cook to contribute a sulphuric overtone.