It's one of my staple spices for indian vegetarian recipes & I usually add
it to lentil dahls etc. Only a small pinch though.

It REALLY stinks though and is the only spice I keep in 2 containers !!
Available at most the larger supermarkets now - at least in the South East
of England.

Try http://www.theepicentre.com/Spices/asafetid.html for more info

Regards,
Tom


"Michael Kuettner" wrote in message
...

"Andrew Dalby" schrieb im Newsbeitrag
ups.com...

Hello,

I'd be glad of other opinions on this. On this page

http://perso.wanadoo.fr/dalby/extra/SalammboFeast.html

I've put the French text and two English translations of the
Carthaginian Feast which is the first scene in Flaubert's Salammbo
(1862). My questions:

Did Flaubert's research pay off? Is this feast realistic? How well have
the translators managed? Incidentally, does anyone fancy recreating
this scene today?

A few initial comments/queries: I don't know anything about the
force-fed puppies with pink bristles (and I'm not sure if I want to);
does anyone? I suppose that by 'assa foetida' (which is the correct
French spelling, incidentally) Flaubert means silphium?

Ferula asafoetida is a member of the Apiaceae.
It stems from Eastern Iran and Afghanistan.
Asafoetida was an important spice in Roman and Medieval times;
nowadays it's hardly used anymore in Europe.
The taste reminds of garlic; but it's also very sharp and slightly bitter.
(The spice is made from the sap of the root).

snip

Cheers,

Michael Kuettner