Asafoetida is the secret spice of India - use it like this!
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- เผยแพร่เมื่อ 25 ก.ย. 2024
- Asafoetida is one of the keys to making Kashmiri food. Its place in Kashmiri cooking owes to Ayurvedic wisdom around the spice, known as “hing” in Hindi.
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Asafoetida is commonly used as a replacement for the aromatic contribution that garlic and onion make to masala. In Ayurvedic thought, garlic and onion are deemed to be heating for the system: there is faith and medicinal tradition related to the benefits of keeping a cooler system.
This is a spice that - like many aromatics - presents in a couple of forms: as a resin, as a water and as a powder.
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#asafoetida #ayurveda #sarinakamini #thespicemistress
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I'm a journalist, author, Kashmiri spice mistress, producer and spice consultant sharing my love of spices, Kashmiri cuisine and connection.
Rare to see someone outside of India talking about this spice. Asafoetida is primarily used by Jains and Brahmins as they dont eat Garlic. (So basically, you can use it in all recipes where garlic is used). Its is used very extensively in the state of Madhyapradesh.
One of the best things ive had is Chips seasoned with Asafoetida and chilli powder.
I've never heard or thought of seasoning chips with asafoetida before-will have to try x
Well..., I experiment. I've managed to get some powder; still exploring its uses.
This is the beauty of social media..opening the four wall of the world..I keep on wondering what is mace..I know nutmeg but never know the layer covering nutmeg is mace..in the tropic flesh of nutmeg are turned into pickles..India is the world home of spices.
Thanks for showing us this form of the spice! I was introduced to asafoetida by my Indian partner, I had not heard of it growing up in the United States. I add a couple squeezes from the powder container as the first thing I add to oil. It makes a difference and I like it more and more over time
It is definitely one of those flavours you get used to as you use and eat it. Thanks for sharing your experiences Paul :) x
It's not a tree, it's a perennial in the Celery-family, the resin comes from the roots.
Thank you for the clarification :)
It's probably the strongest spice out there. I can smell it through containers
Dad always kept his hing water in a jar in the fridge for that reason... the cold tamps down the aroma :)
That's why the only storage place for it is the garbage.
Pineapple, onion and feet. sounds good.
Feet? Hahaha😂
One of the things about masala, is getting our heads around the fact that aromatic descriptors don't have emotional meaning attached to them... or perhaps they do, but we get better at recognising, naming, and using aromatics when we accept that a triplicate aroma of pineapple, onion and feet is unique, a little odd, but that it adds something infinitely unmatchable to the experience of masala. Food for thought :)
Only slight hints of pineapple and onion; mostly feet, after 2 weeks of not bathing.
😂 different strokes for different folks, I guess! @@silverranger3532
Trust me in Afghanistan no one use it, they cultivating and exporting all to India. I know Afghanistan soil and climate is suitable Asafoetida (Heeng/Hing).
Yes, Afghanistani hing is considered to be some of the best.
Now I know where you hide the good hing...
This was amazingly helpful!!! Well done !
Thank you so much!
What if I don't have recipie with hing listed in it and I use it as replacement of garlic and onion. How do I know how much hing to use?
If the recipe is for four people, then a few pinches. If it is for eight people, then maybe half a teaspoon. But not more. It's very strong and quickly becomes overwhelming. Good luck Hana!
Thanks, never heard it explained so clearly!
P.S. the music is a bit distracting. Is it possible to lower it just a tad? Thanks again.
Happy you enjoyed the video Denia! My newer videos are much lower tone on the music-this was when I was still learning a lot about sound. Maybe I need to do another one in the next filming bracket to make it clearer... thank you for the prompt and the food for thought!
This was super helpful, thank you!
You're welcome! ☺
Came across a little bottle of the powder in an Indian super market. I've been adding it to dishes in higher and higher quantities, it does have a funny taste and smell but it's very subtle.
Yes, it is subtle when used well. Part of what it does is enhance the tastes with which it combines. Using too much has an impact, and it's not delicious.
Hello, can I just sprinkle it on top of my rice?
I had one viewer comment that they sprinkle it on top of French fries with chilli and that's it's delicious... I haven't tried that yet. Asafoetida or hing is pretty pungent in a not always pleasant way (it depends a little on the quality), so you could do that but it might be a bit confronting... if you wanted to have it on rice for digestive reasons, I would advise heating a little in ghee with cumin seed and then stirring that through the rice. I think it would be much more delicious and the ghee will help to hing to release. The cumin seed words as a further digestive aid and maker of deeper flavour and texture. Good luck!
@@sarinakamini-thespicemistress okay, thank you for the answer.
We have been planting and growing it in our own farm for 10 years. If you want to buy completely organic, additive-free asafoetida, you can contact us.🖐
Oh amazing. Where are you based?
@@sarinakamini-thespicemistress It also grows in Iran. It grows in our Afghanistan. in Herat, Afghanistan. We plant it ourselves.
@@sofitraveler Yes, the hing we buy in New Delhi is Afghani hing which is considered (by my family at least) to be the world's most beautiful.
I am exporter Asafoetida from Iran
Amazing!
Thank you, very informative!
You're welcome :)
Great video!
Thank you!
Hey, where are you, Sydney?
Western Australia :)
In India asofoetida is added to hot oil to extract its flavours and that is then added to gravy or rice… never seen it diluted in water. Just my ignorance probably
Not ignorance! The wonderful thing about regional Indian cuisine is that there is always another way to do something, another thing to learn-I just think that's brilliant. I can only speak for Kashmiri Hindu kitchens... but yes we commonly use it in water. It has a lovely soft aromatic quality.
@@sarinakamini-thespicemistress That’s interesting to know the usage in Kashmir
I forgot the name of a spice to color Rogan Josh, the Kashmiri mutton dish.
Ratan jot. We don't use it in our family kitchens. But, yes, it does contribute a beautiful rich colour.
Rogan Josh is not one singular dish but a technique that encompasses a range of dishes
@@Morphitator thank you Sir.
@@sarinakamini-thespicemistress thank you for the info Mem..I am not Indian but a fan of Indian food and recipes..I have no opportunity to try Rogan Josh yet.
Loved it! But you disappeared too fast! And..., please tell me more.
Plenty of content where that came from! There is a more recent video on asafoetida that I posted if you'd like more on that specifically. And thank you so much for tuning in! :)
that powder you had has other ingredients so its worth getting the organic
THat's true. I mostly use the asafoetida resin in water-it's gentler aromatically but also a little tricky to purchase in Australia. I get mine when I go home to India.
Could you plz share the brand & shop contact details of the pure, 100%asafoetida content with no fillers that you pick up in India?
Almost all the compounded hing brands contain very low if at all of real asafoetida!
Hence I feel it's better to go for genuinely pure hing.
Regards
Most of the time I use the resin water. I don't have a non-additive brand. But I will look for it, and let you know. They are quite difficult to find.
Its really difficult to find real HIng, but the real hing can be found in cities like Hathras, Aligarh, or Mathura, go to the Pansari shops there, they have the purest hing,but it is in its natural solid form it looks like a fragile brown rock, when the "chauka/tadka" of that hing is prepared , you can smell its aroma in the whole neighbourhood. The smell of it is so strong, it is hard to see it from open eyes.But its also costly as kesar but The Uzbeki hing is cheaper and can work similiarly as afghani hing.
@@muditkhanna8164 That's how I use it mostly-but diluted through water. It's beautiful in sabji.
From Afghanistan
music too loud, it covers your voice...
I know-that was the early days of my video editing and I hadn't quite got a handle on the sound aspect... Apologies!
Yikes! When you have contempt for a plant, you don't hide it, girlfriend.
Oh no, I love it! It just has naturally difficult taste notes.
Can not hear
Hi Maureen, this was a really early video I made before I figured out sound very well 🙄. I will redo another one next filming round. In the meantime, if you click through to the website link there is a lot of written information that you can read, if that's a little easier... x
It is not a "resin from a tree". It is an umbelliferous perennial herb not taller than about 3 or 4 feet.
Appreciate the correction Stu - it's a resin from a herb :)
of the giant fennel plant (ferula communis), between 8-12 feet. In the past, rods and whips for disciplinary purposes were made from its stalk
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❤️🙏🏻🏴☠️
Asafoetida is not Indian.
o ok
@@Broockle It's used a lot in Indian cuisine, and is identified by many as being Indian for that reason. Like lots of cuisines, there are ingredients that are indigenous, and ingredients we've come to think of as indigenous that worked their way into food cultures through trade. And cultivation.
@@sarinakamini-thespicemistress tru tru
When my fellow workers order take-out Indian Food, one odor makes me want to leave the room. I wonder if it's this? Vomit inducing.
Possibly!