Asafoetida, Application : Cooking

Description

Asafoetida is 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).

Origin & Distribution

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 asafoetida ie. 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 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.Botanical name Family name Commercial part
Ferula asafoetida Apiaceae Oleogum resin extracted from rhizome and thickened root

ndian Names

• Hindi : Hing
• Bengali : Hing
• Gujarati : Hing
• Kannada : Hinger,Ingu
• Kashmiri : Yang, Sap
• Malayalam : Kayam
• Marathi : Hing
• Oriya : Hengu
• Punjabi : Hing
• Sanskrit : Badhika, Agudagandhu
• Tamil : Perungayam
• Telugu : Inguva, Ingumo
• Urdu : Hing

Name in international languages

• English : Devil’s dung
• Persian : Angustha-Gandha
• French : Ferule Asafoetida
• German : Stinkendes steckenkraut
• Arabic : Tyib, Haltheeth
• Sinhalese : Perumkayam