origin: Pakistan

With a pungent scent of onion or sulphur, asafoetida is often used as a substitute for onion or garlic and complements many diverse dishes (despite the pungent scent!). A variety of fennel, asafoetida is harvested from the sap and allowed to dry into hard resinous clumps then ground with fenugreek seeds to create a more usable powder form.

Use as a garlic substitute by adding a small pinch to the oil at the start of cooking. Use in dahl, rasams or pulse curries as it aids digestion, also widely used in vegetable curries.

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