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
>
>
>
>