Herb & Spice Companion

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HERB & SPICE COMPANION

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ASAFETIDA

Ferula asafoetida

Flavors: pungent, bitter,

unpleasant raw but onion-like

when cooked

With nicknames like “food of the gods” and “devil’s dung,” asafetida clearly has a divi-

sive reputation in the culinary world. Culled from the taproot of a giant fennel plant,

asafetida is a dried resinous gum that has a foul odor and, to most people, an equally

foul taste when eaten on its own. Used

in very small quantities in cooked dishes,

however, it offers a garlic- or onion-like

flavor, as well as powerful anti-flatulence

effects in the legume-heavy Indian diet.

Fresh-from-the-plant asafetida is

a white creamy sap, but it browns and

hardens with age and exposure to air.

It’s sold at Indian markets in solid chunks

and as a powder, often under the name

“hing.” In order to make the powder,

the solid resin is ground with rice or

wheat flour and gum arabic; sometimes

turmeric is added to the mix, resulting in

a yellow asafetida with a milder flavor.

In the Garden

A perennial native to the dry climates of Afghanistan and Iran, asafetida grows thick,

pulpy roots and won’t transplant well after seedling stage. It can be very difficult to

find seeds at a nursery or garden center in the West, but it’s worth checking online to

find some in stock. Seeds must be fresh in order to germinate.

Size: 3 to 6 feet tall and 5 feet wide

HEALTH BENEFITS

Asafetida is considered a medicinal

spice in India, thanks to its beneficial

effects on the digestive system. It’s

a common addition to bean dishes

for this very reason: The spice helps

prevent gas, stomach cramps, and

digestive upset. It’s also used to

treat respiratory problems stemming

from mucous buildup in the chest

and throat, including coughs, croup,

bronchitis, and asthma.

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