The Science of Spice

175

ASAFOETIDA

As

Flavour Group | SULPHUROUS COMPOUNDS | Asafoetida

use a string to

tie to the pan

rising steam

condenses on

the muslin bag

piece of

asafoetida

BLENDING SCIENCE

Asafoetida’s flavour-carrying oils are dominated by sulphides, which provide its

fried onion smell, making it a suitable partner for similarly flavoured spices, such

as garlic. Minor flavour compounds contribute more subtle hints of flavour but

serve as a helpful guide for further pairings.

FOOD PARTNERS

Beans and pulses Fry asafoetida

in ghee with other warm spices for

a moong lentil dhal.

Chicken and lamb Add asafoetida

to a yogurt marinade for baked or

barbecued chicken or lamb.

Fish Sprinkle asafoetida over fish

kebabs before grilling.

Vegetables Add a small pinch

of ground asafoetida to give depth to

a slow-cooked onion soup; sprinkle a

little ground asafoetida into cooling oil

when making a cauliflower, mushroom,

or potato curry.

Preserves Add a pinch of asafoetida

and turmeric to a pineapple, tomato,

or mango pickle or chutney.

asafoetida-

tinged water

CONTROL THE FLAVOUR

Asafoetida’s potent

oil-based sulphur

compounds dissolve

very slowly in water,

a fact that can be

exploited to control

the strength of flavour

when using whole

chunks of resin.

ACIDS, OCIMENE

sour | citrus | floral

Kitchen

creativity

When asafoetida is heated in fat, it develops a similar flavour to fried onions and

garlic. Because traces of the same sulphurous flavour compounds (sulphides) are

found in meat, asafoetida can also bring a meaty depth to vegetarian cooking.

Place a “tear” in a muslin bag and tie it to the

underside of the pan lid. Drops of asafoetida-tinged

water will drip down into the cooking liquid.

Steep a “tear” of the spice in water for several

hours to give a flavoured water that will be much

milder than the raw spice.

SULPHIDES

sulphurous | oniony |

garlic-like

PHELLANDRENE

peppery | minty |

turpentine-like

BLENDS TO TRY

Try these recipes for classic blends

featuring asafoetida, and why

not adapt them with some

blending science?

Chaat masala p42

Gunpowder p45

draw out the underlying

acidity with fresh, tart spices:

barberry contributes a

fruity sharpness

coriander adds citrus and

floral notes

foreground the sulphurous

and oniony notes:

garlic shares several

sulphur-containing flavour

compounds

mustard has a flavour

profile dominated by sulphur-

containing flavour compounds

nigella has a similar

onion-like taste profile

enhance the piquancy with

peppery partners:

peppercorn also shares

ocimene for fresh heat

cumin’s bitter taste and

pepperiness from myrcene

match those of asafoetida

grains of Selim add a

complementary penetrating

character due to cineole

bay highlights fresh woody

notes from shared pinene

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