from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A brownish, bitter, foul-smelling resinous material obtained from the roots of several plants of the genus Ferula in the parsley family and formerly used in medicine.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Alternative spelling of asafoetida.
from the GNU version of the Collaborative International Dictionary of English
- n. The fetid gum resin or inspissated juice of a large umbelliferous plant (Ferula asafœtida) of Persia and the East Indies. It is used in medicine as an antispasmodic.
from The Century Dictionary and Cyclopedia
- n. A fetid inspissated sap from Persia and Afghanistan, the concrete juice from the roots of several large umbelliferous plants of the genus Ferula, especially F. Narthex (Narthex Asafœtida) and F. Scorodosma (Scorodosma fœtida).
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. the brownish gum resin of various plants; has strong taste and odor; formerly used as an antispasmodic
Because the asafetida is the only thing you can smell while this is first cooking, you can actually smell the transformation the raw, frankly disgusting spice undergoes as it cooks, taking on a yummy oniony-garlicky fragrance.
On May 7, 1849, an unruly mob hissed and interrupted the Macready's performance including pelting the poor actor with rotten eggs, potatoes, old shoes and a bottle of liquid which may have been something called asafetida, which stank.
Hing also known as asafetida is a substitute for onion and galic.
When oil is hot and almost smoking, add the asafetida and curry leaves and then the mustard seeds and dal.
When they have finished popping, removed the skillet from the heat and add the cumin seeds, cayenne, asafetida and turmeric.
With my changes (the garlic and onions in place of asafetida and some yogurt at the end plus a sweet hot tart chutney like the tomato relish) we really enjoyed it, but it definitely needed those changes for us.
The highly accessible cookbook begins with an illustrated guide to Mr. Khanna's essential flavorants, from asafetida to turmeric.
Reduce the heat to medium-low and add the chili powder, turmeric and asafetida, if using, then add the jaggery and salt, stirring to incorporate.
Brown mustard seeds, fenugreek seeds, urad dal, curry leaves, asafetida and jaggery are available at Indian groceries.
Pinch asafetida (optional; see headnote) 1/4 cup grated jaggery