Asafoetida Powder is the dried latex excluded from the rhizome of species of Ferula, a perennial herb. The species is native to the deserts of Iran and Afghanistan and India. The Major producers of the Asafoetida Powder are India, Pakistan, Iran, Afghanistan, and Turkistan.
Asafoetida is acrid and bitter in taste and emits a strong disagreeable pungent odor due to the presence of Sulphur compound therein. Since pure asafoetida is not preferred due to its strong flavor, it is mixed with starch and gum, and then sold as compounded asafoetida mostly in powder form.
There two varieties of asafoetida widely used worldwide is mentioned below
1) Hing Kabuli Sufaid (Milky white asafoetida)
2) Hing Lal (Red asafoetida)
The white or pale variety is water soluble, whereas the dark or black variety is oil soluble.
Asafoetida can be stored in an airtight jar in a cool and dry place, and avoid exposure to the moisture It will remain useful for a year in dry conditions.
Asafoetida is used as a digestive aid, in food as a condiment, and in pickling. It is used as a flavoring agent in several cuisines. It is used to add flavor to meat preparation, curries, casseroles, fried vegetables, lentils, and stews. The asafoetida used to harmonize sweet, sour, salty, and spicy components in food.
There are many Health’s Benefits mentioned below,
Nutritional Value of Asafoetida :
Nutritional Value of Asafoetida contains per 100gms is mentioned below:
Energy 297 kcal
Carbohydrates 67.8 g
Fiber 4.1 g
Fat 1.1 g
Protein 4 g
Niacin 0.3 mg
Calcium 690 mg
Iron 39.4 mg
Magnesium 80 mg
Manganese 1.1 mg
Phosphorus 50.0 mg
Copper 0.4 mg
Type: Powder & resin
Color: White & red
Flavor: Bitter & pungent