What is asafoetida? Spice common in Indian cuisine is said to have many health benefits
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It comes from the root of the asafoetida plant, whose stalks and foliage look somewhat like fennel fronds. The thick liquid made from it is dried into a hard mass, which is then crushed or grated into a powder.
Asafoetida is used most frequently in Indian cuisines, where it is blended with other spices. When cooked, the pungency becomes mellow and agreeable.
Its use is as much for its medicinal effects as for its flavour: it is said to be antibacterial, aid digestion and work as a sedative, while its anti-flatulent properties mean that in Indian cuisine it is usually cooked with beans and legumes.
Asafoetida comes from the root of the asafoetida plant. Photo: Shutterstock
A little asafoetida goes a long way, especially when it is in its lump form. It is often sold crushed and mixed with other ingredients, including starch, to make it easier to use. Look for it in shops that specialise in Indian products.
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