Asafoetida Powder. Also known as Hing, this is a crucial ingredient in Indian vegetarian cooking. Derived from a species of giant fennel, asafoetida has a unique smell and flavor, unpleasantly strong while raw but mellow and garlicky when cooked.
Consequently, how asafoetida is made?
The resin-like gum comes from the dried sap extracted from the stem and roots and is used as a spice. The resin is greyish-white when fresh, but dries to a dark amber colour. The asafoetida resin is difficult to grate and is traditionally crushed between stones or with a hammer.
Asafoetida is used for breathing problems including ongoing (chronic) bronchitis, H1N1 "swine" flu, and asthma. It is also used for digestion problems including intestinal gas, upset stomach, irritable bowel syndrome (IBS), and irritable colon.
The Definition of Heeng or Hing in English. Hing or Heeng is the Hindi word for Asafetida, which has also been known as devil's dung and stinking gum. (It is also known as asant, food of the gods, jowani badian, hengu, ingu, kayam, and ting.)
Garlic chives are an excellent substitute for asafoetida. Simply combining fresh garlic and fresh onion can also provide much of the flavor that would get from asafoetida. You will need to use this alternative in a dish where the fibrous bulk will not be an issue or you can opt to blend or grate them.
Asafoetida is used in savory dishes, often to add a more full flavor by mimicking the taste of onions, garlic, egg, and even meat. It's a staple ingredient in Indian cooking, commonly used along with turmeric in lentil dishes like dal, and a variety of vegetable dishes.
Commonly called 'Heeng' in India, it is a cooking ingredient and also used as a medicine. I mentioned it first in my post "Cheela - Quick Vegan Omelette for Everyone to Love!" mainly because of its Anti-flatulent property. Asafoetida is a perennial herb, mostly grown in Afghanistan and is widely used in Indian cuisine.
The species are distributed from the Mediterranean region to Central Asia. In India it is grown in Kashmir and in some parts of Punjab. The major supply of asafoetida to India is from Afghanistan and Iran.
Those who want a dominant onion flavor can opt for ? cup of minced leeks or onions, along with a single clove of garlic, also minced, to substitute ½ teaspoon of asafoetida. Also, you can substitute ¼ teaspoon of asafoetida with a blend of ¼ teaspoon of garlic powder and an equal portion of onion powder.
Uses of Asafetida. The gum resin asafetida is used as a flavoring, food preservative, and fragrance. It is used as a folk remedy for a wide variety of purposes, including carminative, antispasmodic, expectorant, sedative diuretic, anthelminthic, aphrodisiac, and emmenagogue.
Asafoetida (with Rice Flour) Asafoetida is a a popular flavor enhancer in Indian cuisine, from dal to cauliflower. It has a very strong flavor, and should be used sparingly. This asafoetida contains rice flour and is gluten free.
12 Amazing Health Benefits of Asafetida or Hing in Hindi. Asafoetida continues to be called the “Food of the Gods.” The key element of the plant which is used is the resin that makes a volatile oil up. Asafoetida in hindi called hing which is popular in India.
ASAFOETIDA, DEVIL'S DUNG, HENG (URDU) Asafoetida doesn't have a very pleasant nick name, Devil's Dung, but it's quite appropriate as it has a noxious odour, which breaks down when heated in either water or oil. The name comes from Farsi, aza meaning resin and Latin foetida meaning foetid or stinking.
“The spice adds sour taste like tamarind. Infact it has qualities as lemon or lime juice and if you do not have amchur, substitute three tablespoons of lemon or lime juice for one teaspoon of amchur. Interestingly amchoor powder is made only in India.”
Both thyme and carom seeds have the same combination of woodsy and minty notes as both are rich in the essential oil thymol. If you use dried thyme as your carom seed substitute, use exactly the same amount that your recipe specifies for carom seeds.
Closely related to caraway — although decidedly different in flavor — ajwain has been described as reminiscent of thyme, anise, and cumin. The ajwain seeds are most commonly used for flavoring, but ajwain leaves are sometimes used in marinade. Bishop's weed (Ammi majus L.) is a closely related ornamental plant.
Ajwain's main flavor comes from thymol, the essential oil that makes thyme taste like thyme. But while thyme is floral and sweet, ajwain is more sharp and pungent. It lifts flavors like thyme, but also acts as a strong contrasting element in simmered vegetables, beans, lentils, and breads.
Ajwain is full of anti-acidic properties. When the combination of carom seeds, black salt and lukewarm water is taken for 10 to 15 days, is an effective home remedy to cure acidity and hyperacidity. Boil the carom seeds in water. Strain the mixture and drink it to ease in acidity and indigestion.
Ajwan is sometimes called Bishop's weed which, according to Mrs. Grieves Herbal is wild celery. Ajwain is grown in India and celery is grown in the U.S., Canada, and Europe. Celery seed tastes like celery and Ajwain tastes like thyme or cumin.
Answered Jul 2, 2015. Kale or borecole (boerenkool) is a vegetable of the plant species Brassica oleracea with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms of vegetables. In india it is known as "Karam Saag" .