Ferula foetida

Asafoetida (/æsəˈfɛtɪdə/; also spelled asafetida) is the dried latex (gum oleoresin) (Perumkayam) exuded from the rhizome or tap root of several species of Ferula (F. foetida and F. assa-foetida), perennial herbs growing 1 to 1.5 m (3.3 to 4.9 ft) tall. They are part of the celery family, Umbelliferae. Notably, asafoetida is thought to be in the same genus as silphium, a North African plant now believed to be extinct, and was used as a cheaper substitute for that historically important herb from classical antiquity. The species are native to the deserts of Iran and mountains of Afghanistan, but are mainly cultivated in nearby Pakistan and India. Asafoetida has a pungent smell, lending it the trivial name of stinking gum, but in cooked dishes it delivers a smooth flavour reminiscent of leeks or other onion relatives. Asafoetida is also known variously as 'food of the gods', 'devil's dung', jowani badian, hing, hengu, inguva, kayam, and ting. This spice is used as a digestive aid, in food as a condiment, and in pickling. It plays a critical flavoring role in North Indian vegetarian cuisine by acting as an savory enhancer. Used along with turmeric, it is a standard component of lentil curries such as dal, in chickpea curries, as well as in numerous vegetable dishes, especially those based on potato and cauliflower. Asafoetida is particularly widely used in primarily vegetarian Punjabi cuisine where it enhances the flavor of numerous dishes, where it is quickly heated in hot oil before sprinkling on the food. Kashmiri cuisine also uses it in lamb/mutton dishes such as Rogan Josh. It is sometimes used to harmonize sweet, sour, salty, and spicy components in food. The spice is added to the food at the time of tempering. Sometimes dried and ground asafoetida (in very small quantities) can be mixed with salt and eaten with raw salad. In its pure form, it is sold in the form of chunks of resin, small quantities of which are scraped off for use. The odor of the pure resin is so strong that the pungent smell will contaminate other spices stored nearby if it is not stored in an airtight container. Many commercial preparations of asafoetida use the resin ground up and mixed with a larger volume of other neutral ingredients, such as gum arabic, wheat flour, rice flour and turmeric. The mixture is sold in sealed plastic containers with a hole that allows direct dusting of the powder. Asafetida odour and flavour become much milder and much less pungent upon heating in oil or ghee. Sometimes, it is fried along with sautéed onion and garlic. Asafoetida is considered a digestive in that it reduces flatulence.