Native to Iran and Afghanistan, this very interestingly flavored spice should be used in small quantities and stored away in an airtight container. Uncooked, asafetida has an unpleasant smell almost like garlic gone bad. No wonder it is also known as Devil’s Dung and Stinking Gum!
Asafetida’s flavor is obtained from the gum of a giant fennel and is appreciated by those whose diets forbid garlic and onions. When cooked, its aroma is almost onion-like and just a little gives great taste to any pan-fried fish. Asafetida’s also great used on salted fish, grilled or roasted meats and most vegetables.
Flavor of Asafetida
Uncooked, this dried resin has an unpleasant aroma. When cooked, its aroma is onion-like and pairs well with most spices.
Uses of Asafetida
An ideal replacement for garlic and onions. Try on pan-fried or salted fish, grilled or roasted meats, and vegetables.
For 4-5 T of mix: Toast 1 T cardamom pods & mustard seeds, 1 1/2 t cumin, coriander, & charnushka, & 6 cloves until aromatic (2-4 mins), stirring, Grind into fine powder. Mix with 1 1/2 t turmeric, 1 t cayenne, & 3/4 t asafetida