Asafetida - what is this exotic spice?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Asafetida - what is this exotic spice? It is quite unusual not only in its appearance and taste, but also in origin. Asafoetida is a spice that is ground and dried resin of an umbrella plant. Its smell is very sharp and specific. However, with proper preparation and combination with other spices, asafoetida (you can understand what these combinations are by carefully studying the traditional culinary of the East) can give many dishes a bright, memorable note. It is a traditional component of the cuisines of India and some islands of Indonesia.

Asafetida - what is it?

In Russia, this is still a very new and unfamiliar seasoning. But it is interesting not only as a food supplement. She has a very unusual and long history. Even in ancient Rome, asafoetida seasoning was known and loved. Its other name is ferula. It grows in the harsh conditions of the high plains of Afghanistan. There are harsh winters and cold nights, and during the day and summer the heat burns out all living vegetation. To withstand such a contrast is within the power of very hardy organisms. One of them is ferula. Its leaves appear above the surfacedried by the heat of the earth for a short time, and then quickly die off. Vital activity is supported only by a powerful root, completely hidden underground. Once every few years, the plant throws out a stem topped with umbrellas. It will be possible to break it to collect the leaking resin only after flowering. Collecting asafoetida is a difficult and painstaking task that requires good knowledge of botany and patience.

In Africa and, as already mentioned, in Ancient Rome at the very beginning of our era, ferula was extremely popular. Some cities even got rich solely thanks to the extraction and sale of this spice. Then in Europe they forgot about asafoetida - in the Middle Ages, only occasionally healers used this rather strong-smelling plant as a component of some medicines. But in the East, just at that time, her popularity flourished. And this despite the fact that the transportation of asafoetida is fraught with significant difficulties. Containers with it must be isolated from other spices and food. Also, sulfur compounds, which are part of asafoetida, have a negative effect on precious metals, causing them to darken.

Today, ferula is mined in Iran and Afghanistan. Transported to India for purification and processing. In this country, the bulk of consumers of the described spice is located. Recycled asafoetida is now being shipped to Europe. What are these effects that allow you to minimize the unbearable smell for many? Ferula is mixed with rice flour andturmeric, packed in thick foil.

Using asafoetida in dishes

Most of all, the aroma of this spice resembles a mixture of chopped onion and chopped garlic. Given its extreme intensity, it's hard to imagine anyone enjoying it in its purest form. When heated, the smell and taste of asafoetida changes. It becomes much more acceptable. Seasoning is recommended to be added at the end of cooking. The classic combination is mashed potatoes with a mixture of cumin, chili and asafoetida.