Asafoetida Dealers in Andheri West, Mumbai

Asafoetidais the dried latex (gum oleoresin) exuded from the living underground rhizome or tap root of several species of Ferula (three of which grow in India), which is a perennial herb (1 to 1.5 mtr. High). The species are distributed from the Mediterranean region to Central Asia. 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 asafoetidaie. Hing Kabuli Sufaid (Milky white asafoetida) and HingLal (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 bricket form. It is also available in free flowing (Powder form) or in tablet forms.   Uses Asafoetida is extensively used for flavouring curries, sauces, and pickles. It is also used in medicines because of its antibiotic properties.

Culinary Uses of AsafoetidaFor centuries, it has been widely used as a tenderizer and preservative for meat. Asafoetida was a popular spice in Europe since the Roman times and a much-preferred spice of the Middle Ages. In Indian cuisine, it is used mostly in vegetarian cooking, in which the strong onion-garlic flavour enhances many dishes. It is pretty common among Brahmins and Jains where onions and garlic are prohibited.Iranian cuisine uses it for flavoring meatballs and in Afghanistan it is used in the preparation of dried meat. Asafoetida is also suited to many fish dishes and some pappadums are seasoned with asafoetida. It is also used as a flavouring agent in pickles and sauces. This is a very powerful spice and even in its ground state lasts well over a year if stored properly.       Attributed Medicinal PropertiesToday, asafoetida is widely used as a spice, it also contains innumerable medicinal properties. It was widely recommended as a herbal medicine for simple digestive problems such as gas, bloating, indigestion and constipation in the traditional medicinal systems of the Middle East and India. It is also helpful in respiratory problems such as bronchitis, asthma and whooping cough. Like garlic, asafoetida's volatile oil contains components such as disulphides that leave the body via the respiratory system and aid in the coughing up of congested mucus. It also thins the blood and lowers blood pressure.   Hing is perfect for a subtler flavour in vegetable dishes.     Other Uses of Asafoetida* Because of its extremely pungent and bitter smell, it can be used as a natural pesticide* In magic and mythology, asafoetida is used to gain insight and to banish all negative energy, evil spirits and demons* It is used to invoke male gods, especially those of a phallic nature.