Asafetida, commonly known as Hing in Indian cuisine and also spelled Asafoetida, is a spice with a similar taste to onions, garlic or leeks. As a seasoning, it should be used in small quantities to help enhance the overall flavor of your dish. It also pairs well with most other herbs & spice mixes.
Asafetida has a savory & slightly bitter taste, with a flavor profile similar to that of onions, garlic and leeks. When cooked, it's oniony in both taste and aroma, making it a beneficial substitute for onion or garlic for those who may have dietary restrictions.
Asafetida is used to enhance the flavor of your recipe, slightly similar to how salt can. It's also commonly used as substitute or replacement for garlic and onions. Try adding to curries, seafood, grilled meats, and roasted vegetables.
What is asafetida powder?
Asafetida powder is a ground powder from the gum of giant fennel, and is often used as a garlic and/or onion substitute in cooking -- especially for those who's diets may not allow garlic or onion consumption.
What does asafetida taste like?
Asafetida, or asafoetida, tastes oniony when applied in cooking. Uncooked, it has an unpleasant smell.
What are the uses of asafetida?
Use asafetida in places where you'd normally use garlic or onion powder when cooking. Asafetida seasoning is also great to use with fish, grilled meats and roasted veggies.
Salt-Free
MSG-Free
Nut-Free
Dairy-Free
Onion-Free
Garlic-Free
Black Pepper-Free
Corn-Free
Capsicum-Free
Sweetener-Free
Sugar-Free
Sesame-Free
Vegetarian
Vegan
Asafetida, wheat and rice bran.
Sad about the Sriracha shortage? This homemade Sriracha recipe hits all the notes--tangy, acidic, and decently hot.
Store-bought Sriracha sauce is usually made from fermented chiles, a process that takes several weeks. We used asafetida to get some of the fermented flavor without having to ferment the chiles, so this sauce is ready in minutes instead of weeks.
If ever you were looking for an excuse to try asafetida, this slaw should be it. Its pungent flavor pairs perfectly with the sweet coconut, spicy jalapeño, and crunchy charnushka seeds in this Indian-inspired salad.
Sad about the Sriracha shortage? This homemade Sriracha recipe hits all the notes--tangy, acidic, and decently hot.
Store-bought Sriracha sauce is usually made from fermented chiles, a process that takes several weeks. We used asafetida to get some of the fermented flavor without having to ferment the chiles, so this sauce is ready in minutes instead of weeks.
If ever you were looking for an excuse to try asafetida, this slaw should be it. Its pungent flavor pairs perfectly with the sweet coconut, spicy jalapeño, and crunchy charnushka seeds in this Indian-inspired salad.
