Asafoetida is the dried sap or gum-resin, obtained from the roots of Ferula plants. Even though its native is Afghanistan and Iraq, it's commonly used in Indian cuisine where it’s dried, ground into a spice, and referred to as hing or kayam(Malayalam). In addition to flavoring food, asafoetida has also been used for centuries around the world for its perceived health benefits. Asafoetida is known for its strong, pungent odor, which is due to its high concentration of sulfur compounds. In Ayurvedic medicine, hing or kayam(Malayalam) is used to aid digestion and gas, as well as treat bronchitis and kidney stones. Asafoetida has also been found to be a good source of antioxidants. These plant compounds help protect your cells against potential damage caused by unstable molecules called free radicals.
It's a staple of Northern Indian spice in vegetarian cooking while coming to the south we mostly use it to make pickles, sambar, and rasam. Our sambar pickle and rasam could never be complete if asafoetida is not there. I remember my mom making that beautiful tasty sambar and when she finally opens the hing bottle and just sprinkle it like fairy dust over the bubbling sambar and all over the kitchen we feel that pungent smell of asafoetida. Even though asafoetida adds flavor to dishes most of us do not like that strong pungent smell of it. But seriously I just love that smell.
This homemade version of asafoetida is so much stronger and it has much more aroma than regular store-bought powdered ones. This is easy to make and is much healthier. Its better to make asafoetida powder at home because store-bought asafoetida powder is said be mixed with flour and artificial flavours so its better to make home made asafoetida powder.
you will get detailed recipe here..
Ingredients:
- asafoetida cakes
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