2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Asafetida is a spice extracted from the roots of the plant of the same name. It grows in the high mountains of Afghanistan and is widely used in India.
The spice, also known as asafoetida, has an unpleasant odor and can repel anyone who encounters it for the first time. In the Middle East, India and Afghanistan are called asafetida "The spice of the gods."
Asafetida is essentially a resin that is dried and ground to a powder. It is then mixed with rice flour to soften the pungent odor. Pure resin is sold in India, but it must be fried in oil before cooking, again to find the aroma.
Composition of asafetida
Asafetida contains 40-64% resin, essential oil, a certain percentage of ash, ferulic acid, umbeliferon and some unidentified compounds.
Selection and storage of asafetida
Asafetida is not a very common spice in our country. It can be found only in individual specialty stores. It is found mainly in the form of powder, and its price for 20 g is about BGN 2.
Store asafetida in a dry and cool place, away from moisture and direct sunlight. Keep it tightly closed so that its aroma is not lost.
Cooking with asafetida
Asafetida has a very interesting taste that combines the aroma of onion, garlic and a slightly sour residual hue. It is an indispensable spice in Indian and Ayurvedic cuisine, where onions and garlic are not highly respected. Successfully combines both flavors.
It is ideal for flavoring various types of curry, lentils, pilaf, chickpea-based dishes. When mixed with a little salt it becomes an ideal dressing for salads. Asafetida is an ideal spice for indigestible foods, such as most types of beans.
As we mentioned the scent of asafetida it is not very pleasant, but after being fried or heated it acquires a soft and pleasant taste and aroma. Used in side dishes, vegetable dishes, baked sandwiches. It is enough to use a very small amount of asafetida to flavor dishes. Asafetida successfully replaces onions and garlic in food, because its taste is a combination of their two flavors.
Definitely this famous spice in Indian cuisine has a place on the Bulgarian table, due to its number of health qualities.
Benefits of asafetida
Asafetida is an ideal remedy for flu and indigestion. It improves the intestinal flora and normalizes the functions of the stomach and intestines. Asafetida removes toxins and helps expel gas from the colon.
It has a calming effect on the nervous system and reduces stress. According to Ayurveda, if you use asafetida in your food, your character will become more balanced and calm, relations with relatives will normalize. Regular intake of asafetida improves complexion, smoothes wrinkles and makes the skin more elastic.
According to Ayurveda, for pain in the ear canal can put a small piece asafetidawhich wrapped in cotton. Vapors from it reduce pain.
For angina mix a pinch of asafetida and ½ tsp. turmeric with a glass of warm water. The resulting solution is gargled. The antiseptic properties of these spices help speed recovery.
To relieve toothache, a pinch of asafetida is dissolved in ½ tsp. lemon juice and heat very lightly. A swab is soaked with the mixture and placed on the diseased tooth.
Asphetida mixed with olive oil and applied to places bitten by poisonous insects. Inhaling the spice protects against hysterical attacks. The spice is also used to increase potency. Asafetida is suitable for the treatment of the initial form of cataract in the form of an ointment.
Harms from asafetida
Asafetida should not be used for fever, pregnancy and rash.
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