Guest guest Posted July 15, 2005 Report Share Posted July 15, 2005 I was going to ask what part of the plant was used but just found this web page, http://www.indianspices.com/html/s062hasf.htm, which indicates: " Asafoetida is the dried latex (gum oleoresin) exuded from the living underground rhizome or tap root of several species of Ferula (three of which grow in India), which is a perennial herb (1 to 1.5 mtr. High). " Now I think I grow Asafoetida but must wonder into the yard this weekend and find it. I also have to see if I have noted what type of Asafoetida I have. The rest of the page is interesting. (I had a sudden thought that this list rules might indicate I shouldn't copy stuff from a web page, so my apologies in advance if I have erred.): Origin & Distribution The species are distributed from the Mediterranean region to Central Asia. In India it is grown in Kashmir and in some parts of Punjab. The major supply of asafoetida to India is from Afghanistan and Iran. There are two main varieties of asafoetida ie. Hing Kabuli Sufaid (Milky white asafoetida) and Hing Lal (Red asafoetida). Asafoetida is acrid and bitter in taste and emits a strong disagreeable pungent odour due to the presence of sulphur compounds therein. It is available in three forms ie. ‘Tears’, ‘Mass’ and ‘Paste’. ‘Tears’, is the purest form of resin, rounded or flattened, 5 to 30 mm in diameter and a greyish or dull yellow in colour. ‘Mass’ asafoetida is the common commercial form, uniform in mass. ‘Paste’ form contains extraneous matter. The white or pale variety is water soluble, whereas the dark or black variety is oil soluble. Since pure asafoetida is not preferred due to its strong flavour, it is mixed with starch and gum and sold as compounded asafoetida mostly in bricket form. It is also available in free flowing (Powder form) or in tablet forms. Uses Asafoetida is extensively used for flavouring curries, sauces, and pickles. It is also used in medicines because of its antibiotic properties. Botanical name Family name Commercial part Ferula asafoetida Apiaceae Oleogum resin extracted from rhizome and thickened root Indian Names Hindi : Hing Bengali : Hing Gujarati : Hing Kannada : Hinger Kashmiri : Yang, Sap Malayalam : Kayam Marathi : Hing Oriya : Hengu Punjabi : Hing Sanskrit : Badhika, Agudagandhu Tamil : Perungayam Telugu : Inguva, Ingumo Urdu : Hing Name in international languages Persian : Angustha-Gandha French : Ferule Asafoetida German : Stinkendes steckenkraut Arabic : Tyib, Haltheeth Sindhi : Vaghakkyani,Vagharni Hindi : Hing > The Hindu's use the asefitada (now I forgot the spelling) LOL that I asked > about this morning. I see in my Krishna cookbook all the recipes call for this > spice instead. I was afraid to buy it since I'm like you, I can't stand mint > but it's more of a replacement for onions and garlic in their Indian cooking. I > want to try it now. I won't give up my onions or garlic either. (:- ))))) > Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2005 Report Share Posted July 15, 2005 > German : Stinkendes steckenkraut *lol* I love this! How apt! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2005 Report Share Posted July 16, 2005 amusing but incorrect. asafoetida n. no pl. BOT, FOOD (English) der Asant (German) or der Asafötida (German) -Katie , " Amy " <sandpiperhiker> wrote: > > German : Stinkendes steckenkraut > > *lol* I love this! How apt! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2005 Report Share Posted July 16, 2005 , " budgiegirl2003 " <budgiegirl2003> wrote: > amusing but incorrect. > > asafoetida n. no pl. BOT, FOOD (English) > der Asant (German) or > der Asafötida (German) How funny... I wonder where they got the other word. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2005 Report Share Posted July 16, 2005 well stinkendes means 'stinky' and 'kraut' means herb and 'stecken' means to place into something. So its either a description of the actual spice (spice? herb?) or something someone made up. Shrug. -Katie NOT German : Stinkendes steckenkraut , " Amy " <sandpiperhiker> wrote: > , " budgiegirl2003 " > <budgiegirl2003> wrote: > > amusing but incorrect. > > > > asafoetida n. no pl. BOT, FOOD (English) > > der Asant (German) or > > der Asaf?ida (German) or Asafoetida > > How funny... I wonder where they got the other word. Quote Link to comment Share on other sites More sharing options...
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