Asafoetida powder is popular in South India and Bengal. It is widely used in vegetarian foods and is used to flavor beans, lentils, and vegetables like broccoli or cauliflower. In Indian cooking, it is often used when making temper dals, curries, upmas and rasam. It is fried in ghee, not oil, when used in Indian cooking. Some chefs insist that this spice has a mellowing effect on other spices, making the whole dish smoother and more uniform in flavor intensity.
It is great with brined or pickled fish and is an ingredient in many Worcestershire sauces.It pairs nicely with nuts and grains, and complements spices like cumin, coriander, or turmeric.
Asafoetida is often described as garlicky or oniony with notes of an umami flavor. Our Asafoetida Powder is made up of edible gum, rice flour, asafoetida, and turmeric (as a natural coloring agent).