Asafoetida in Indian Cooking

Asafoetida powder is a pungent spice native to Persia, Iran and India and used primarily in Indian cuisine. While raw it is unpleasant and overpowering, but when cooked and added to dishes featuring vegetables and legumes it mellows greatly and produces a flavor similar to garlic or onions.

Types of Asafoetida

Asafoetida is derived from the gum of the Ferula plant, which is dried and powdered for use. It is also available in granule or block form. The powder and granule form can be used for cooking as is, but the block form must be crushed into a powder before using.

Cooking with Asafoetida

Asafoetida is used primarily in vegetarian Indian dishes and is not often mixed with garlic or onions because the similar flavors can become overwhelming. The spice is very strong and only a small amount is needed. If fried first in oil, the flavor will mellow even more. It is a common ingredient in vegetarian soups, curry dishes and bean dishes. In addition, asafetida can be steeped in water and used as a marinade for meat and fish.

Medicinal Uses

Asafoetida has also been used as a medicinal herb for decades. Some people choose to steep it in water and make a tea with it. It is known to alleviate cold symptoms, stomach ailments and yeast infections. It also has anti-flatulent properties.

Storage

Asafoetida must be stored in an airtight container. When raw, the odor is so strong that it will contaminate other foods or spices stored close by. Ground asafetida will last for one to two years if stored properly in a dark, dry place.