Asafoetida, Hing

Asafoetida is a gum from a variety of giant fennel, which naturally has a strong and pungent smell, rather like rotting garlic (as in foetid). It's a very useful spice for those who can't or won't eat onion or garlic, as it adds a similar depth and savouriness to food. Indeed, Jain and Brahmin Indians, who are prohibited from eating garlic and onions, use it a lot in their cooking.

Uses:

Generally, the yellow, diluted asafoetida powder is used to the proportion of a pinch or two, to 250g of the main ingredient. The undiluted powder is used in smaller amounts. You'll quickly discover if you like more or less, and there's no harm done if you use too much – longer cooking mellows it.

Asafoetida works best when fried for 5 to 10 seconds in hot oil until its pungency is dramatically obvious – make sure you have the extractor on or a window open – then add other ingredients to stop it burning.

 Even small amounts of asafoetida give a comforting onion-garlic flavour, which is especially good in vegetarian dishes, curries and stews – almost anywhere you would use onion and/or garlic.

Tiny amounts give a gentle lift to fish, egg or cheese dishes where onion would be too coarse or bulky. That includes in salads and salad dressings, too.

Asafoetida is also a natural defeater of intestinal wind, and that alone recommends it for inclusion in any and everything that includes lentils or beans.

Origin: China.

Ingredients: 
Ferula Sinkiangensis.

Allergens:
No known allergens. May contain traces of other allergens due to possible cross contamination.

Storage:
Store in an airtight container in a cool, dry place, away from direct sunlight.

Shelf Life:
Up to 12 months when stored as above.