WHAT IS ASAFOETIDA?
Asafoetida is a pungent spice used in cooking, in addition to being consumed as a digestive aid. Native to Central Asia, particularly Iran and India, asafoetida comes from a very unusual source. It’s made by scraping the sap from the exposed root of a plant in the carrot family. The sap is dried and crushed, giving us a tan-coloured powder to sprinkle into our dishes.
The sap contains many of the same sulfur compounds found in onions. It has a very strong odor when dry, which many sources say is reminiscent of washed-rind cheeses or body odor. Not to worry – when the spice is added during cooking, it mellows out into a gentle flavor.
Asafoetida is used in savory dishes, often to add a more full flavor by mimicking the taste of onions, garlic, egg, and even meat. It’s a staple ingredient in Indian cooking, commonly used along with turmeric in lentil dishes like dal, and a variety of vegetable dishes.