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Vegan (alt.food.vegan) This newsgroup exists to share ideas and issues of concern among vegans. We are always happy to share our recipes- perhaps especially with omnivores who are simply curious- or even better, accomodating a vegan guest for a meal! |
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what is asafoetida?
Thanks
Jennifer |
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what is asafoetida?
It's a resin taken from the rhizome/root of Ferula asafoetida. The resin
can be converted into a powder or compound which isn't as strong as pure asafoetida. It's used throughout the world as a spice. It's most commonly used in Indian and Persian cooking in place of garlic and onion. It is *VERY* strong (a little goes a long way), and it's also known as Devil's Dung (one whiff and you'll know why) and Hing or Hingra (in Indian and Paki markets). |
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what is asafoetida?
Hi Jennifer,
Asafoetida is a highly aromatic (rather smelly most would say ;-)) Indian spice.. here's a link with a very thorough explanation: http://www.theepicentre.com/Spices/asafetid.html It's used fairly sparingly, an amount the size of a pea is about as much as you need. It's also good to fry the powder in oil before adding your veg/lentils/etc. so that the resin is able to break down properly and permeate the whole dishe equally. If you buy some, be sure to store it in an air tight container or else your whole kitchen will come to smell of it :-). Cheers, Fritz |
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what is asafoetida?
T5NF > wrote in message ... > Hi Jennifer, > > Asafoetida is a highly aromatic (rather smelly most would say ;-)) Indian > spice.. here's a link with a very thorough explanation: > > http://www.theepicentre.com/Spices/asafetid.html > > It's used fairly sparingly, an amount the size of a pea is about as much as you > need. It's also good to fry the powder in oil before adding your > veg/lentils/etc. so that the resin is able to break down properly and permeate > the whole dishe equally. If you buy some, be sure to store it in an air tight > container or else your whole kitchen will come to smell of it :-). > > Cheers, > > Fritz You're right. I store mine in an airtight jar inside another airtight jar and I still have to stand well back when I open the spice cupboard!! (^!^) ) Rotten onions and old socks is a good description! Doesn't half bring out the flavour of the other ingredients though. The only thing that pongs worse is the Penicillin I have to take every day because I'm short of spleens to the tune of one! Apparently there's a small town in India where Asafoetida is processed and you can smell the town seven miles away!!! And Drummond Street in London you can smell 300 metres away! ) Damned good restaurants down there. Other less well-known spices that add authenticity are Ajwain (Lovage seeds), Onion seeds, Black Cardamoms (taste like Dettol!) and curry leaves. The last one seems obvious but I'm always surprised at the number of people who don't use them. Nemo (Why do I feel like I'm being followed?) |
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