Asafoetida - what is this exotic spice? It is quite unusual not only in appearance and taste, but also in origin. Asafoetida is a spice that is a grated and dried resin of an umbrella plant. Its smell is very harsh and specific. However, with proper preparation and combination with other spices of asafoetida (what kind of combinations this can be understood by carefully studying the traditional culinary arts of the East) it can give many dishes a bright memorable note. This is a traditional component of the cuisines of India and some islands of Indonesia.
Asafoetida - what is it?
In Russia, this is still a very new and unfamiliar seasoning. But it is interesting not only as a dietary supplement. She has a very unusual and long history. Even in ancient Rome, asafoetida seasoning was known and loved. Her other name is ferula. It grows in the harsh conditions of the high plains of Afghanistan. There are harsh winters and cold nights, and during the day and summer the heat burns out all the living vegetation. To withstand such a contrast is the power of very hardy organisms. One of them is ferula. Its leaves appear above the surface of the land dried by the heat for a short time, and then quickly die off. Vital activity is supported only by a powerful root, completely hidden underground. Once every few years, the plant throws a stem topped with umbrellas. It will be possible to break it to collect the escaping resin only after flowering. Collecting asafoetida is a difficult and painstaking task, requiring good knowledge in botany and patience.
In Africa and, as already mentioned, in ancient Rome at the very beginning of our era, ferula was extremely popular. Some cities even got rich solely through the extraction and sale of this spice. Then in Europe they forgot about asafoetida - in the Middle Ages only occasionally healers used this rather smelling plant as a component of certain medicines. But in the East, just at that time, its popularity flourished. And this is despite the fact that the transportation of asafoetida is fraught with significant difficulties. Containers with it must be isolated from other spices and food. Also, sulfur compounds, which are part of asafoetida, have a negative effect on precious metals, causing them to darken.
Today, ferula is mined in Iran and Afghanistan. It is transported to India for purification and processing. In this country and is the bulk of the consumers of the described spices. Recycled asafoetida is now shipped to Europe. What are these influences that minimize the unbearable smell for many? Ferulu is mixed with rice flour and turmeric, packaged in a dense foil.
The use of asafoetida in dishes
Most of all, the aroma of this spice resembles a mixture of chopped onions with chopped garlic. Given its extreme intensity, it is difficult to imagine that someone can enjoy it in its purest form. When heated, the smell and taste of asafoetida changes. It is becoming much more acceptable. It is recommended to add seasoning at the end of cooking. The classic combination is crushed potatoes with a mixture of zira, chili and asafoetida.