Asafoetida - what is this exotic spice?

Asafoetida - what is this exotic spice? It is rather unusual not only in its kind and taste, but also in its origin. Asafoetida - spice, which is a grinded and dried resin of an umbelliferous plant. Its smell is very sharp and specific. However, with proper preparation and combination with other spices of asafoetida (what kind of combination can be understood by carefully studying the traditional cooking of the East) is capable of giving a bright memorable note to many dishes. This is a traditional component of the cuisines of India and some of the islands of Indonesia.

Asafoetida - what is this?

In Russia it is a very new and unfamiliar seasoning. But it is interesting not only as a food supplement. She has a very unusual and long story. Even in ancient Rome, the asafetida spice was known and loved. Another name is Ferula. It grows in the harsh conditions of the highland plains of Afghanistan. There are severe winters and cold nights, and in the daytime and summer the heat burns all living vegetation. Such a contrast can be sustained by very hardy organisms. One of them is Ferula. Its leaves appear above the surface of the heat-dried earth for a short time, and then quickly die. Life is supported only by a powerful root, completely hidden underground. Once in several years the plant throws out the stem, crowned with umbrellas. To break it to collect the resulting resin, it will be possible only after the blossoming. Collecting asafoetida is a difficult and laborious matter, requiring good knowledge in 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 became rich solely due to the extraction and sale of this spice. Then in Europe they forgot about asafoetida - in the Middle Ages, only occasionally the healers used this quite smelling plant as a component of some medicines. But in the East just at this time there was a flourishing of its popularity. And this is despite the fact that the transportation of asafoetida is fraught with considerable difficulties. Capacities with it should be isolated from other spices and food. Also, sulfur compounds, which are a part of asafoetida, have a negative effect on precious metals, causing them to darken.

To date, Ferul is mined in Iran and Afghanistan. Transported to India for cleaning and processing. In this country and is the bulk of consumers of the spices described. To Europe now comes the recycled asafoetida. What are these effects that make it possible to minimize the odor that is unbearable for many? Ferul is mixed with rice flour and turmeric, packed in dense foil.

Use of asafoetida in dishes

Most of all, the aroma of this spice resembles a mixture of chopped onion with chopped garlic. Given its extreme intensity, it's hard to imagine that someone can enjoy it in pure form. When heated, the smell and taste of asafoetids changes. It becomes much more acceptable. The seasoning is recommended to add at the end of cooking dishes. A classic combination - pounded potatoes with a mixture of zira, chili and asafoetida.