strong, overpowering smell, so it should
always be stored in an airtight container.
The key to using asafetida is to add a
little bit to heated oil in order to break it
down before you mix it in with your
dish. Asafetida is believed to aid
digestion and to help prevent gas,
especially when used in bean and lentil
dishes. Don’t worry about the smell—it
goes away as it’s cooked, leaving you
with a warm, even flavor that tastes a bit
like leeks to balance out your dishes.
You just need a pinch, because a little
goes a long way.
- BLACK SALT (KALA NAMAK): Hands
down my favorite spice, kala namak is
mined from soft-stone quarries in
