Maybe OT: Asafoetida

[Guest guest]

At 10:22 AM 9/14/2005, you wrote:

>I have found out what it is but I don't know anyone who has used it.

>I'm still trying to find it in Buffalo, NY so I can see it up close

>and in person. :-)

>

>If anyone has any experience with this spice, would they mind sharing?

 

I've used it for quite awhile, off and on, when I cook Indian

recipes. It's available at my local market, surprisingly, since I live in

a town of 9,000. It's really smelly, and I think it's one of those things

like cilantro -- either you love it (I do) or hate it.

 

Madheur Jaffrey has used it extensively as an ingredient in her vegetarian

cookbooks. She defines it in her " World Vegetarian Cookbook: " " The sap

from the roots and stem of a giant fennel-like plant, which is allowed to

dry into a hard resin, it is sold in both lump and ground forms. Only the

ground form is used here. It has a strong fetid aroma and is used in very

small quantities both for its legendary digestive properties and for the

much gentler, garliclike aroma it leaves behind after cooking. (James

Beard compared it to the smell of truffles.) It is excellent with dried

beans and vegetables. Store in a tightly closed container. "

 

Hope that helps!

 

Sherry in Oregon

 

 

[Guest guest]

Some religious sects avoid " stimulating " spices like onions and

garlic. (They may also avoid most of the hot spices we use on this

list.) I have had Buddhist and Hari Krishna food that has been cooked

with this spice. I have seen it available in (Asian) Indian markets.

, Sherry Rose <sherry@c...>

wrote:

> At 10:22 AM 9/14/2005, you wrote:

> >I have found out what it is but I don't know anyone who has used it.

> >I'm still trying to find it in Buffalo, NY so I can see it up close

> >and in person. :-)

> >

> >If anyone has any experience with this spice, would they mind

sharing?

>

[Guest guest]

I keep asafoetida on hand all of the time as a quick

substitute for garlic and onions when I am in a hurry

and do not have time to chop onions and/or garlic. It

has an interesting flavor. I often add it to the eggs

for an omelette. You could puree it with tofu or

beans for an interesting flavored spread. A little

goes a long way :-).

 

I buy it at my local coop food store. The brand that

I buy is Frontier Coop, PO Box 299, Norway, Iowa

52318-0299. Web site: www.frontiercoop.com

 

Kathleen

Eureka CA

 

 

I have seen it available in

> (Asian) Indian markets.

> - >I have found out what it is but I don't know

> anyone who has used it.

> > >I'm still trying to find it in Buffalo, NY so I

> can see it up close

> > >and in person. :-)

> > >

> > >If anyone has any experience with this spice,

> would they mind

> sharing?

 

 

Kathleen M. Pelley

[Guest guest]

Okay folks, let me tell you: I LOVE asafetida.

 

Yes, it smells at the outset, but once you woo it a bit with some good-

lovin' heat, it mellows into a gentle oniony glow. Just pre-roast it a

bit.

 

I've got an easy-peasy mac n' cheese recipe that calls for it. Fly on

over to my 'Indian spice-blog' at naughtycurry.com

[Guest guest]

> Okay folks, let me tell you: I LOVE asafetida.

>

> Yes, it smells at the outset, but once you woo it a bit with some good-

> lovin' heat, it mellows into a gentle oniony glow. Just pre-roast it a

> bit.

 

Most spices are nicer if you roast em a bit aren't they? I don't mind the smell

of

asafetida in food, however - just when a whole container of it mixed into

things in my cupboard because the top came loose! Now that was a mini-

disaster LOL

 

> I've got an easy-peasy mac n' cheese recipe that calls for it. Fly on

> over to . . .

 

What a nice idea - would love to have the recipe here! (Not quite proper to

advertise your webpage on our list, ya know ;=)). Won't you share it with us?

 

For those who wonder, check out the Links and the Members' Homepages

folder - there you will find links to , well, members' homepages including those

which are connected with food and recipes. Check em out from time to time -

there are always new ones added!

 

Best, Pat

[Guest guest]

Asfoteida is also called devil's dung. It is used by many around the

world. I have seen it in most asian / Indian stores. The popular brand

you get in US is called LG. Not a very pure form .pure form comes as a

gum(paste) and is to be used in very small quantities like a pinch.

You can use it in every dish add to the oil in the beggining as it

imparts it flavors just as any herb or garlic.

 

You can use it in any suop or Dhal in the end. take a teasppon of ghee

or oil or butter in a small sauce pan add a lilttle mustard seeds ,

Jeera and asfodita. add to the dhal or soup. the whole house smells of

aromatic asfotida if the quality is good. Just remmeber add a pinch .

, " Maida Waldner Genser "

<maidawg@c...> wrorte:ic

> Some religious sects avoid " stimulating " spices like onions and

> garlic. (They may also avoid most of the hot spices we use on this

> list.) I have had Buddhist and Hari Krishna food that has been

cooked

> with this spice. I have seen it available in (Asian) Indian markets.

> , Sherry Rose <sherry@c...>

> wrote:

> > At 10:22 AM 9/14/2005, you wrote:

> > >I have found out what it is but I don't know anyone who has used

it.

> > >I'm still trying to find it in Buffalo, NY so I can see it up

close

> > >and in person. :-)

> > >

> > >If anyone has any experience with this spice, would they mind

> sharing?

> >