Choose from 35g or 100g serve.
What is asafoetida?
Its unpronounceable. It’s the gum of a tree grown in India, northern China, Afghanistan and elsewhere and it’s got a wildly alarming and potent smell.
Bur, simply put it’s what makes your Indian food taste, well - Indian? It’s the not-so secret ingredient that makes dishes zing and is a sublime ingredient widely used throughout Indian cuisine.
Think of it as Indian salt, minus the sodium. It’s what msg is to chinese cooking, except it comes with an array of healthy benefits that range from easing digestion and alleviating IBS to improving breathing issues. Add sparingly to your Indian dishes and curries to bring an umami like punch to your fold.
Unlike turmeric or cumin seeds, asafoetida hasn’t yet made it into the spice aisle of your local supermarket.
After cutting the wild ferula plant at its base, harvesters extract and dry the sap. Then our asafoetida is blended with rice flour to safeguard against any caking.
How to Use:
Add directly to your cooking oil or ghee. To make the flavours truly shine, combine with your other spices (any combo of cumin seeds, coriander seeds, cardamom, and fennel seeds or simply put - garam masala! will do the trick) after they’ve tempered in hot oil or ghee and let the asafoetida powder dissolve for about 30 seconds before mixing into veg, meat, lentils, or rice.
