Asafoetida is sulfurous smelling gum-resin that’s extracted from Furula plants. It’s traditionally ground into a powder and used either for its proposed medicinal qualities or as a spice to add a savory flavor to food.
When cooked, hing’s pungent odor mellows to a more mild leek- and garlic-like flavor. Some still smell a hint of sulfur, but for many that quality fades entirely.
Asafoetida, or hing as it’s commonly known in India, is a perennial, flowering plant that largely grows in the wild. … She says hing’s unique smell, a strong, bitter odour, makes it “unlike any other spice”. It even derives its name from that scent – asafoetida in Latin means “fetid gum”. asafoetida. It is used widely all over the world as a flavoring spice in a variety of foods. Traditionally it is used for the treatment of various diseases, such as asthma, epilepsy, stomach-ache, flatulence, intestinal parasites, weak digestion and influenza.
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