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Asafoetida; before 100% pure strong and pungent asafoetida or hing powder made from finest quality of hing imported from Afghanistan. This is a gum from a variety of giant fennel which naturally has a horrid and offensive smell rather like rotting garlic as in foetid. Yet it is considered the most blessed of flavourings amongst jain and brahmin Indians who eat neither garlic or onions for it adds a very similar savouriness in India it is grown in Kashmir and in some parts of Punjab. The major supply of asafoetida to India is from Afghanistan and Iran. There are two main varieties of asafoetida i e hing kabuli sufaid (milky white asafoetida) and hing lal (red asafoetida). asafoetida is acrid and bitter in taste and emits a strong disagreeable pungent odour due to the presence of sulphur compounds therein. The white or pale variety is water soluble whereas the dark or black variety is oil soluble. Since pure asafoetida is not preferred due to its strong flavour It is mixed with starch and gum and sold as compounded asafoetida mostly in briquette form. It is also available in fre flowing (powder form) or in tablet forms it: once a container of asafoetida has been opened its best to close it as soon as possible. Then keep it hermetically sealed in an airtight plastic container or double wrapped at least. If the aroma escapes you will awake to find a house reeking of yesterdays garlic asafoetida degree of pungency is directly proportionate to its freshness as its volatile oil escapes easily and the essence then fades. Take great note of the storage advice and replace it often if you use it regularly cook it: use in smaller amounts. You will quickly discover if you like more or less and there is no harm done if you use too much; longer cooking mellows it. But do use enough to allow it to be recognised and to contribute subtly to the cooked dish asafoetida works best when first fired for five to nutrients.
Brands:
Urban Platter
Country of Origin:
India
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