Asafoetida

The Asafoetida (_Ferula Asafoetida_) grows in Western Thibet, and exudes a gum which is used medicinally, coming as a milky juice from the incised root and soon coagulating; it is then exported, having a very powerful odour of garlic which may be perceived a long distance away.

Herbal Simples Approved for Modern Uses of Cure William Thomas Fernie

Asafoetida is a spice -- it's called Hing in Bangla.

Coming Home to Dal - JFI 2006

Indian Bread with Bean-Asafoetida Stuffing (Hing er Kochuri) (Urad Dal – split black gram - Vigna mungo and Chana Dal – split skinless Desi chickpeas - Cicer arietinum) 13.

Beans: A History and My Legume Love Affair Ninth Helping Round-Up Laurie Constantino 2009

Mustard Seeds, Asafoetida, Dried Chilies, Curry leaves and a few Garlic pods - sliced

Rustic Gujarati Series: Bharelu Ringan Shaak- Stuffed Chinese Eggplants Cardamom 2009

Indian Bread with Bean-Asafoetida Stuffing (Hing er Kochuri) (Urad Dal – split black gram - Vigna mungo and Chana Dal – split skinless Desi chickpeas - Cicer arietinum) 13.

Archive 2009-04-01 Laurie Constantino 2009

Mustard Seeds, Turmeric, Asafoetida, Salt, A pinch of sugar - to taste

Gujarati Series: Sambharo (Green Cabbage,Carrots and Bell Peppers) Cardamom 2007

Mustard Seeds, Jeera Seeds, Curry leaves, Dry red chili, Asafoetida - for tempering

Weekend Lunch Series: Tikhi Puri, Rasavalu Bataka nu shaak..... Cardamom 2007

Add the Mustard Seeds, Jeera Seeds, Asafoetida and the turmeric powder.

Gujarati Series: Parwar-Batata Curry Cardamom 2007

Tempering:- Coconut oil + Mustard seeds + Curry leaves + Asafoetida

Archive 2009-09-01 Meera 2009

Tempering:- Coconut oil + Mustard seeds + Curry leaves + Asafoetida

South Canara Curries at a glance Meera 2009