This little known spice eludes many! It is used purely for it’s medicinal properties in cooking – trust me a little pinch goes a long way to provide dietary and environmental comfortable to everyone.
Asafoetida is made from Ferula assafoetida plant, it is essentially a resinour gum. It is usually found in the shops in a powered form, a yellowish grey colour.
Medicinal Value of Asafoetida
Asafoetida is a digestive aid to prevent flatulence and indigestion. It is also used as a colic remedy in young infants by rubbing onto the chest in small quantities. If you have a weak digestive tract – perhpas following an infection or strong bout of anti biotics then regular intake of this plant will help to build up the digestive immunity once again.
Cooking with Asafoetida
It is used in very small quantities at the beginning of the cooking process, usually added to the hot oil to allow its propoerties to infuse the oil and evenly disperse throughout the dish. In its raw powdered form it has a very pungent smell, howeber this breaks down very quickly upon cooking – so don’t be put off using it – you wont be able to taste this in your dish. Use with starchy dishes, potatoes, different spinach forms and lentils in particular.
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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