OVERVIEW:
Asafoetida is known for its intense, unpleasant flavor when raw. When cooked it produces a flavor similar to onion and garlic. For those who cannot eat onion or garlic yet enjoy the taste, Asafoetida herbs can be a tasty substitute. It has a distinctive taste when added to cooking legumes and dishes featuring vegetables. Asafoetida is believed to be a good background spice. Tiny amounts give a gentle lift to fish, egg or cheese dishes where onion would be too coarse or bulky. It may aid in the digestive process.
LATIN:
Ferula assa-foetida
ORIGIN:
India
CULTIVATION:
Organic
PARTS USED:
Stem & Root Sap
WHAT'S COOKING:
Poha Potatoes
Sambar
Spicy Indian Okra
Spicy Lentil Soup
Asafoetida Powder
Specific: Not for use in pregnancy except under the supervision of a qualified healthcare practitioner.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. Keep all herbs out of reach of children and pets.For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
Store herbs and spices in tightly capped containers and keep away from heat, moisture and direct sunlight. Here are the suggested shelf lives of each spice category:
- Ground spices and blends (nutmeg, cinnamon, turmeric): 4 to 8 months
- Herbs (basil, oregano, parsley): 1 to 2 years
- Whole spices (cloves, peppercorns, cinnamon sticks): 4 years
- Seeds: 4 years (except for poppy and sesame seeds, which should be discarded after 2 years)
- Extracts: 4 years (except for vanilla, which will last forever)
