Ferula Asafoetida –Spices of Kerala

March 24th, 2007 | admin

Known by the terms devils dung and food of the gods, asafoetida is an important spice for different Indian cooking. It is a gum-resin from the plant Ferula asafetida.

The plant belongs to carrot family and grows to more than three meters in height. At the time of harvesting, the plant is cut at the base. The stem yields a milky juice, which settles into a resin. It darkens to thick brownish color when exposed to the atmosphere.

Fresh asafoetida smells nasty, but it turns to a pleasant smell with drying and frying. The resin is powdered along with rice powder. However, Indian kitchens prefer fresh dried asafoetida, which has strong aroma and thick taste than powdered asafoetida. Asafoetida, when used (even) slightly in excess can spoil the dish. Powdered asafoetida has bigger market in western markets.

There is a saying in Malayalam which translates into ‘what a sambar without asafoetida’. Sambar is a mixed vegetable curry served with boiled rice, dosa, etc and is greatly popular in Kerala and other south Indian states.