Asafoetida

I am sure you are saying What the!!!!!

On Monday when I took part in the Indian cooking class this was one of the ingredients in one of the recipes. One of the ladies in the group asked what it was. An innocent question. Well the response was quite funny.

The doctors wifes described it as a spice to stop bottom burps lol. A pinch is added to most recipes if they are thought to contribute to bottom burping lol.

Something to add to beans, lentils or cabbage recipes. After a bit of research I found it has been around for many many years. I think we might need a bucket load for the male in my household as well as a few Uncles in England LOL. You guys know who you are.

Here is some info from Wikepedia. Wish me luck that it works as I am cooking Dry Cabbage and Moong Dahl on Monday night lol.

Asafoetida (Ferula assafoetida, family Apiaceae) is a species of Ferula native to Iran. It is a herbaceous perennial plant growing to 2 m tall, with stout, hollow, somewhat succulent stems 5-8 cm diameter at the base of the plant. The leaves are 30-40 cm long, tripinnate or even more finely divided, with a stout basal sheath clasping the stem. The flowers are yellow, produced in large compound umbels.
Asafoetida's English and scientific name is derived from the Persian word for resin (asa) and Latin foetida, which refers to its strong sulfurous odour. Its pungent odour has resulted in its being called by many unpleasant names; thus in French it is known (among other names) as Merde du Diable (Devil's faeces); in some dialects of English too it was known as Devil's Dung, and equivalent names can be found in most Germanic languages (e.g. German Teufelsdreck), also in Afrikaans as Duiwelsdrek and also Finnish Pirunpaska or Pirunpihka. In Turkish, it is known as Şeytantersi, Şeytan bökösu or Şeytanotu (the Devil's Herb). In many of the northern Indian languages (Hindi, Urdu, Gujarati, Punjabi, Marathi, Bengali) it is known as hing or "Heeng". A related name occurs in many Dravidian languages (e.g. Telugu Inguva, Kannada Ingu), but in Tamil, it is known as perungaayam.

[edit] Cultivation and uses
The resin-like gum which comes from the dried sap extracted from the stem and roots is used as a spice. The resin is greyish-white when fresh, but dries to a dark amber colour. The asafoetida resin is difficult to grate, and is traditionally crushed between stones or with a hammer. Today, the most commonly available form is compounded asafoetida, a fine powder containing 30% asafoetida resin, along with rice flour and gum arabic.

Jars of commercially available asafoetida powder.
This spice is used as a digestive aid, in food as a condiment and in pickles. Its odour is so strong that it must be stored in airtight containers; otherwise the aroma, which is nauseating in quantities, will contaminate other spices stored nearby. However, its smell becomes much milder in cooking and presents an onion-like taste. In India, it is used especially by the Brahmin caste of the Hindus and by adherents of Jainism, who are not allowed to eat onions. It is mainly grown in Iran, Afghanistan and Kashmir.
Asafoetida has certain medicinal uses and most commonly is used as a digestive aid. It is reputed to lessen flatulence and is often added to lentil or eggplant dishes in small quantities. It is also said to be helpful in cases of asthma and bronchitis. A folk tradition remedy for children's colds: it is mixed into a foul-smelling paste and hung in a bag around the afflicted child's neck. In Thailand it is used to aid babies' digestion and is smeared on the child's stomach in an alcohol tincture known as "mahahing".