Botanical name - Ferula assa-foetida
Country of Origin - Pakistan
Asafoetida is commonly found in Asian and Persian cuisines to flavour pickles and is often found in foods of these nations as a condiment. To cook with asafoetida, one would heat oil or butter in a pan and then add a very small amount with herbs to the fat to saute. Dishes featuring vegetables or lentils are the usual ones that use asafoetida to best effect. For those that cannot eat onions or garlic but enjoy the taste, asafoetida can take their flavourful place.
can be used to enhance the flavor of fish, and vegetable dishes. Add it to soup and sauces, or vegetarian recipes like an Indian dahl, a puree made of lentils, chickpeas, or split peas, or spicy potato dishes. Goes well with vegetables such as aubergines. I is an essential spice if you are going to try your hand at Indian cuisine.
Because of it's overpowering scent when uncooked it is wise to store it in an airtight container well away from other ingredients so that it does not impart it's flavour.