Asafoetida

Asafoetida(/æsəˈfɛtɪdə/; also spelledasafetida)is the driedlatex(gumoleoresin) exuded from therhizomeortap rootof several species ofFerula,perennialherbsof thecarrot family. It is produced inIran,Afghanistan,Central Asia, northernIndiaandNorthwest China(Xinjiang). Different regions have different botanical sources.
Asafoetida has apungent smell, as reflected in its name, lending it thecommon nameof "stinking gum". The odour dissipates upon cooking; in cooked dishes, it delivers a smooth flavour reminiscent ofleeksor otheronionrelatives. Asafoetida is also known colloquially as "devil's dung" in English (and similar expressions in many other languages).
TheEnglishname is derived fromasa, aLatinisedform ofPersianazā'mastic', andLatinfoetidus'stinky'.
Other names include,  with its pungent odour having resulted in many unpleasant names:
Typical asafoetida contains about 40–64% resin, 25%endogeneousgum, 10–17% volatile oil, and 1.5–10%ash. The resin portion containsasaresinotannolsA and B,ferulic acid,umbelliferone, and four unidentified compounds.The volatile oil component is rich in variousorganosulfidecompounds, such as 2-butyl-propenyl-disulfide, diallyl sulfide,diallyl disulfide(also present in garlic)anddimethyl trisulfide, which is also responsible for the odour of cooked onions. The organosulfides are primarily responsible for the odour and flavour of asafoetida.
ManyFerulaspecies are utilised as the sources of asafoetida. Most of them are characterised by abundant sulphur-containing compounds in the essential oil.
This spice is used as a digestive aid,in food as acondiment, and in pickling. It plays a critical flavouring role inIndianvegetarian cuisine by acting as asavoryenhancer. Used along withturmeric, it is a standard component oflentilcurries, such asdal,chickpeacurries, and vegetable dishes, especially those based on potato and cauliflower. Asafoetida is quickly heated in hot oil before it is sprinkled on the food. It is sometimes used to harmonise sweet, sour, salty, and spicy components in food. The spice is added to the food as it'stempered.
In its pure form, it is sold in the form of chunks of resin, small quantities of which are scraped off for use. The odour 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.
When adapting recipes for those with garlic allergy or intolerance, asafoetida can be used as a substitute.
Theresin-likegumcomes from the driedsapextracted from the stem and roots, and is used as aspice. 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 withrice flourormaida(whitewheat flour) andgum arabic.
Ferula assa-foetidais amonoecious,herbaceous,perennial plantof the familyApiaceae. It grows to2 m (6+1⁄2ft) high, with a circular mass of 30–40 cm (12–16 in) leaves. Stem leaves have wide sheathingpetioles. Flowering stems are 2.5–3 m (8–10 ft) high and 10 cm (4 in) thick and hollow, with a number ofschizogenousducts in thecortexcontaining the resinous gum. Flowers are pale greenish yellow produced in large compoundumbels. Fruits are oval, flat, thin, reddish brown and have a milky juice. Roots are thick, massive, and pulpy. They yield a resin similar to that of the stems. All parts of the plant have the distinctive fetid smell.
Asafoetida was familiar in the earlyMediterranean, having come by land acrossIran. It was brought to Europe by an expedition ofAlexander the Great, who, after returning from a trip to northeasternancient Persia, thought that he had found a plant almost identical to the famedsilphiumofCyrenein North Africa—though less tasty.Dioscorides, in the first century, wrote, "the Cyrenaic kind, even if one just tastes it, at once arouses a humour throughout the body and has a very healthy aroma, so that it is not noticed on the breath, or only a little; but the Median [Iranian] is weaker in power and has a nastier smell." Nevertheless, it could be substituted for silphium in cooking, which was fortunate, because a few decades after Dioscorides' time, the true silphium of Cyrene became extinct, and asafoetida became more popular amongst physicians, as well as cooks.
Asafoetida is also mentioned numerous times inJewish literature, such as theMishnah.Maimonidesalso writes in theMishneh Torah"In the rainy season, one should eat warm food with much spice, but a limited amount of mustard and asafoetida [חִלְתִּית‎chiltit]."
While it is generally forgotten now in Europe, it is widely used in India. Asafoetida is mentioned in theBhagavata Purana(7:5:23-24), which states that one must not have eaten hing before worshipping the deity. Asafoetida is eaten byBrahminsandJains.Devotees of theHare Krishnamovement also use hing in their food, as they are not allowed to consume onions or garlic. Their food has to be presented toLord Krishnafor sanctification (to becomePrasadam) before consumption and onions and garlic cannot be offered to Krishna.
Asafoetida was described by a number of Arab and Islamic scientists and pharmacists.Avicennadiscussed the effects of asafoetida on digestion.Ibn al-BaitarandFakhr al-Din al-Razidescribed some positive medicinal effects on the respiratory system.
After thefall of Romeand until the 16th century, asafoetida was rare in Europe, and if ever encountered, it was viewed as a medicine. "If used in cookery, it would ruin every dish because of its dreadful smell", assertedGarcia de Orta's European guest. "Nonsense", Garcia replied, "nothing is more widely used in every part ofIndia, both in medicine and in cookery."
During the Italian Renaissance, asafoetida was used as part of the exorcism ritual.