Herb & Spice Companion

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ExOTIC SPICES

• 215 –

Container: Deep and wide from seedling stage; do not

transplant

Light: Full sun

Soil: Dry to somewhat moist, well drained

Plant: Fresh seeds or young plants

Water: Occasionally and lightly, when the soil dries out

completely; do not overwater.

Harvest: After 4 to 5 years of growth, before the plant flowers in early spring, the

stems and roots should be cut open to let the sap ooze out. The sap is collected and

dried in the sun until solid.

Care: Protect from cold weather; try padding the soil with a thick layer of mulch to

retain heat.

Keep It Fresh

Store in an airtight container to keep the

flavor intact and prevent its fragrance

from escaping into the house.

In the Kitchen

Dishes: soups, stews, curries, pickles,

chutneys

Prep: Always cook asafetida in hot oil

or ghee to mellow the stinky flavor and

bring out its garlicky-onion essence. If

using a chunk or lump of resin, crush it

up before frying. Asafetida is used as a

tempering spice in Indian cooking: It’s

first fried in fat to tone down the flavor,

then joined by other spices (like cumin

or mustard) for more frying; the spiced

oil is then added either at the start of

cooking or at the very end.

Serve: Stir a small amount of asafet-

ida (^1 ⁄ 4 teaspoon or less) into lentils and

dals, curries with veggies or fish, cooked

green beans, or any meat dish. It’s used in chaat masala and sambar masala (see page

251), a tasty spice blend used in vegetarian sambar soup.

PAIRINGS

Vegetables: cabbage,

cauliflower, cucumbers,

mushrooms, okra, onions,

peppers, potatoes, squash,

tomatoes, zucchini

Proteins: beans, chickpeas, fish

and seafood, lentils

Seasonings: ajwain, amchoor

powder, caraway, cardamom,

cayenne, chili peppers, cilantro,

cinnamon, cloves, coriander

seeds, cumin, curry leaf, fennel

seeds, fenugreek seeds, garlic,

ginger, lemon juice, mint, mustard,

paprika, pepper, saffron, turmeric

SUBSTITUTIONS

• Garlic powder


• Onion powder

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