Asafoetida: (sáns. vaiëòava). the aromatic resin from the root of the giant fennel, Ferula asafoetida. Asafoetida (also known as hing) is extracted from the stems of these giant perennial plants that grow wild in Central Asia. In the spring, when the plant is about to bloom, the stems and roots are cut. Milky resin exudes from the cut surface and is scraped off. More exudes as successive slices of root are removed over a period of 3 months. The gummy resin is sun-dried into a solid mass that is then sold in solid, wax-like pieces, or more conveniently, in powdered form. Due to the presence of sulphur compounds, asafoetida has a distinctive pungent flavour reminiscent of shallots or garlic. Used in minute quantities, it adds a delicious flavour to various savoury dishes. Use the mild Vandevi brand of yellow asafetida powder and not the grey variety. Asafoetida is available at Indian grocers. Asafoetida (Ferula Foetida): Devil's Dung  Devil's dung sounds like a less than appetizing ingredient to add to your recipe, but when a pinch is used judiciously, it is sinfully good. Asafoetida is native to Iran, Pakistan and Afghanistan. A perennial plant growing to about six feet high, it is one of several species of ferula, or giant fennel. Asafoetida has finely toothed leaves, clusters many white or yellow flowers in umbels and a hollow stem growing from a fleshy taproot. It is the root that produces the spice. In summer, the stems are cut from four-year-old plants and the root is sliced. A gum is excreted which dries into a resin. This is then crushed into a powder to produce the spice. The name originates with the Persian word aza, which means "resin", and the Latin word fetida, which means "smelly". Stinking gum (another name for the spice) earns its name. When bought, you will usually find it triple wrapped for the smell can be quite offensive. However, sauté it lightly in oil and it develops a pleasant onion or garlic like aroma. A mere pinch is all you need in any recipe. Medicinally, asafoetida is used in Middle Eastern and Indian herbal medicine for simple digestive problems such as gas, bloating, indigestion and constipation. It has been used for respiratory problems such as bronchitis, asthma and whooping cough. Like garlic, asafoetida's volatile oil contains components such as disulphides that leave the body via the respiratory system and aid in the coughing up of congested mucus. Asafoetida has also been used as a sedative. It also thins the blood and lowers blood pressure. Although safe for adults, asafoetida may be harmful to young babies. One beneficial use for asafoetida's unpleasant smell is that of a natural pesticide. Two of the sulfur compounds isolated from asafoetida are similar to the insect repelling qualities of marigolds and nasturtiums. Asafoetida's fetor will also repel deer and rabbits. In magic and mythology, asafoetida is used to gain insight and to banish all negative energy, evil spirits and demons. It is used to invoke male gods, especially those of a phallic nature. One myth claims that asafoetida developed from the semen of a god of fertility when it soaked into the earth. Asafoetida is sometimes worn around the neck as an amulet to ward off colds and fevers. Although very reasonably priced today, in ancient times it was a precious and expensive condiment. The Roman epicure Apicius recommended adding an uncrushed piece of asafoetida resin to a jar of pine nuts. When the asafoetida flavor was required, a few of the pine nuts were crumbled and added to the dish. Culinary uses of asafoetida include the flavoring of pickles and sauces (it is one of the ingredients in Worcestershire sauce) and it is used extensively in the Middle East to flavor spicy vegetable dishes. Some people simply rub their broiling rack with the spice prior to cooking meat. Here are a couple of recipes that can be prepared individually or together as a vegetarian meal or as accompaniments to a meat dish. Nutty Rice with Mushrooms Sauté the mushrooms in the butter, pouring the lemon juice over them after they are nicely browned. Lightly roast the pine nuts for a few minutes in a small, unoiled pan, which should be constantly shaken. Mix all the ingredients into the cooked rice and reheat if necessary. Serves four. Peppery Tomatoes with Mushrooms Heat the oil over a medium heat in a deep-sided, lidded frying pan. Add the spices in the order listed allowing a few seconds between additions. Stir in the mushrooms and lightly brown them before adding the tomatoes, salt and sugar. Cook over medium to high heat uncovered until the liquid from the tomatoes has been reduced to a stew-like consistency. Cover and reduce heat to simmer. Serve after about 10 minutes of simmering or, even better, prepare ahead of time, allow to cool and then reheat. A few hours of dormancy really develops the flavors. This recipe will serve 2-4 as a side dish. Increase ingredients proportionately if serving more or if preparing as main dish. Ferula assafoetidaDe Wikipedia, la enciclopedia libre
Ferula assafoetida, conocida también de forma abreviada como assafoetida (en hindi es hing) y en castellano denominada a veces como asafétida es una especie de la familia de las apiáceas.
[editar] DescripciónSe trata de una planta herbácea y perenne que llega a crecer 2 m de altura, el tronco es de 5-8 cm de diámetro en la base de la planta. Las hojas son de 30-40 cm de longitud. La flor es amarilla y la planta la produce en grandes cantidades. Esta planta tiene un olor pungente que ha causado que se denomine de formas muy curiosas en los diferentes idiomas, en castellano se la denomina también como "estiércol del diablo" y de esta forma en francés se la conoce (entre otros nombres) como Merde du Diable; en algunos dialectos ingleses aparece como Devil's Dung, en alemán como Teufelsdreck. En turco se le conece como Şeytantersi ó Şeytan bökösu e incluso Şeytanotu (hierba del diablo). [editar] EtimologíaEl nombre científico de la planta proviene de una mezcla del persa indicando la palabra resina (asa) y del latín foetida que hace referencia a su fuerte aroma sulfuroso. [editar] Usos  [editar] GastronomíaComo especia de la asafétida se emplea la resina de la planta que secada y pulverizada resulta ser un condimento típico de la cocina del Medio Oriente, empleado sobre todo en curries vegetarianos, salsas, aderezos y platos de pescado. La especie se debe freir ya que en su estado natural en crudo produce náuseas y vómitos. Se emplea como ayuda digestiva, en la comida se considera un condimento debido al contenido de ácido ferúlico que tiene propiedades conservantes. Su olor es muy fuerte y debe almacenarse en recipientes muy bien cerrados y herméticos además de lejos de otras especies, de lo contrario su aroma, que es nauseabundo en ciertas cantidades, podría contaminar las características de las otras especies. Su olor y sabor cuando se cocina es como una mezcla de cebolla y ajo. En la gastronomía de la India se emplea fundamentalmente por la casta de los comerciantes, así como por los jainistas, que no comen cebollas ni ajos. Este tipo de especia crece fundamentalamente en Irán, Afghanistán y Cachemira. [editar] Medicina naturalLa medicina tradicional de la India emplea el asafétida en diversos remedios para el tratamiento de la histeria así como otras enfermedades nerviosas, los problemas digestivos y se emplea como expectorante en las enfermedades bronquiales. Tiene propiedades antiespasmódicas. Tanto la Medicina tradicional china como la Ayurvédica coinciden en su utilidad para el tratamiento de los parásitos intestinales y las lombrices. [editar] Bibliografía
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AsafoetidaFrom Wikipedia, the free encyclopedia
Asafoetida (Ferula assafoetida) (Persian انگدان Angedan), alternative spelling asafetida, pronounced /æsəˈfɛtɨdə/[1] (also known as devil's dung, stinking gum, asant, food of the gods, Kaayam (Malayalam), Hing (Assamese, Bengali, Marathi, Gujarati, Hindi, Urdu, Nepali), Ingua (Telugu), Ingu (Kannada),"Perungkayang" (Sinhalese), Perungayam (Tamil), Hilteet (Mishnaic Hebrew), and giant fennel) is a species of Ferula native to Persia (Iran). Asafoetida has a pungent, unpleasant smell when raw, but in cooked dishes, it delivers a smooth flavor, reminiscent of leeks.
[edit] Uses[edit] CookingThis spice is used as a digestive aid, in food as a condiment and in pickles. Its odour, when uncooked, is so strong that it must be stored in airtight containers; otherwise the aroma will contaminate other spices stored nearby. However, its odour and flavor become much milder and more pleasant upon heating in oil or ghee, acquiring a taste and aroma reminiscent of sautéed onion and garlic.[2] [edit] AntiflatulentAsafoetida reduces the growth of indigenous microflora in the gut, reducing flatulence.[3] [edit] Medical applications
[edit] Regional usages
[edit] Other uses
[edit] History in the WestIt was familiar in the early Mediterranean, having come by land across Iran. Though it is generally forgotten now in Europe, it is still widely used in India (commonly known there as Hing). It emerged into Europe from a conquering expedition of Alexander the Great, who after returning from a trip to north-eastern Persia, thought they had found a plant almost identical to the famed Silphium of Cyrene in North Africa – though less tasty. Dioscorides, in the first century, wrote that, "the Cyrenaic kind, even if one just tastes it, at once arouses a humour throughout the body and has a very healthy aroma, so that it is not noticed on the breath, or only a little; but the Median [Iranian] is weaker in power and has a nastier smell". Nevertheless, it could be substituted for silphium in cooking, which was fortunate, because a few decades after Dioscorides's time, the true silphium of Cyrene went extinct, and Asafoetida became more popular amongst physicians as well as cooks.[12] After the Roman Empire fell, until the 16th century, asafoetida was rare in Europe, and if ever encountered, it was viewed as a medicine. "If used in cookery, it would ruin every dish because of its dreadful smell", asserted García de Orta's European guest. Nonsense, García replied, "nothing is more widely used in every part of India, both in medicine and in cookery. All the Hindus who can afford it buy it to add to their food."[12] [edit] Cultivation and manufactureThe resin-like gum which comes from the dried sap extracted from the stem and roots is used as a spice. The resin is greyish-white when fresh, but dries to a dark amber color. The asafoetida resin is difficult to grate, and is traditionally crushed between stones or with a hammer. Today, the most commonly available form is compounded asafoetida, a fine powder containing 30% asafoetida resin, along with rice flour and gum arabic. Ferula assafoetida is an herbaceous, monoecious, perennial plant of the family Umbelliferae, also called Apiaceae. It grows to 2 meters high with a circular mass of 30–40 cm leaves. Stem leaves have wide sheathing petioles. Flowering stems are 2.5–3 meters high and 10 cm thick and hollow, with a number of schizogenous ducts in the cortex containing the resinous gum. Flowers are pale greenish yellow produced in large compound umbels. Fruits are oval, flat, thin, reddish brown and have a milky juice. Roots are thick, massive, and pulpy. They yield a resin similar to that of the stems. All parts of the plant have the distinctive fetid smell.[13] It may be interesting to note that assafoetida is consumed largely by those practitioners of specific forms of meditation or vegetarism whereby garlic and onion consumption are highly discouraged by virtue of their nature to excite the nervous system. For those believers, assafoetida replaces onions and garlic by taste and by content in order to maintain a "sattvic" diet. (Source: Roshan T. T. Chikhuri, Safety and Health Consultant and Expert Facilitator in Community Health - Mauritius) [edit] CompositionTypical asafoetida contains about 40-64% resin, 25% endogeneous gum, 10-17% volatile oil, and 1.5-10% ash. The resin portion is known to contain asaresinotannols 'A' and 'B', ferulic acid, umbelliferone and four unidentified compounds.[14] [edit] EtymologyAsafoetida's English and scientific name is derived from the Persian word for resin (asa) and Latin foetida, which refers to its strong sulfurous odour. Its pungent odour has resulted in its being called by many unpleasant names; thus in French it is known (among other names) as merde du diable (devil's shit); in some dialects of English too it was known as devil's dung, and equivalent names can be found in most Germanic languages (e.g. German Teufelsdreck,[15] Swedish dyvelsträck, Dutch duivelsdrek, Afrikaans duiwelsdrek), also in Finnish pirunpaska or pirunpihka. In Turkish, it is known as şeytantersi (devil's sweat), şeytan boku (devil's shit) or şeytanotu (the devil's herb). In many of the Indo-Aryan languages it is known as hing or "heeng". Another name occurs in many Dravidian languages (e.g. Telugu inguva, Kannada ingu), Tamil (perungaayam) and Malayalam kaayam. The original Persian name for the plant is انگدان angedan which may also sometimes be arabicized to انجدان anjedan. The Persian name for the dried sap of asafoetida is آنغوزه anghouzeh. [edit] Other usesIn India, industrial cooking gas sold in metal containers is often scented with asafoetida. The scented gas has a distinctive strong sulphurous, garlic like odour which helps to detect any possible leakage of gas quickly. [edit] See also[edit] Popular CultureIn the movie "El Dorado"(1967), asafoetida was a component of a hangover remedy that was introduced by James Caan's character "Mississippi". [edit] References
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