ASAFOETIDA (HEENG GOTA)

Asafoetida, or asafetida (Ferula assa-foetida) /æsəˈfɛtɨdə/, is the dried latex (gum oleoresin) exuded from the living underground rhizome or tap root of several species of Ferula, which is a perennial herb (1 to 1.5 m high). The species is native to the mountains of Afghanistan, and is mainly cultivated in nearby India. Asafoetida has a pungent, strong smell when raw, but in cooked dishes, it delivers a smooth flavor, reminiscent of leeks.

It is also known as asant, food of the gods, giant fennel, jowani badian, stinking gum, Devil's dung, hing and ting

Cooking

This spice is used as a digestive aid, in food as a condiment, and in pickles. It typically works as a flavor enhancer and, used along with turmeric, is a standard component of Indian cuisine, particularly in lentil curries, such as dal, or various 'Pappu' like dosakaya, mamidikaya or tomato pappu. as well as in numerous vegetable dishes. It is especially widely used in South Indian cuisine, which is mainly vegetarian, and is often used to harmonize sweet, sour, salty and spicy components in food. It is used to hallmark the taste of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu sambar, a saucy dish made with cereals and lentils. The spice is added to the food at the time of Chaunk / Popu/ tadka. Sometimes dried and ground asafoetida (in very mild quantity) can be mixed with salt and eaten with raw salad. In its pure form, its odour is so strong the aroma will contaminate other spices stored nearby if it is not stored in an airtight container: many commercial preparations of asafoetida utilize the resin ground up and mixed with a larger volume of wheat flour:[4] the mixture is sold in sealed plastic containers with a small hole at the bottom, allowing the diluted spice to be dusted lightly over the food being cooked. However, its odour and flavour become much milder and more pleasant upon heating in oil or ghee, acquiring a taste and aroma reminiscent of sautéed onion and garlic.