Cole & Mason Asoefetida
Eat our Asoefetida with a bowl of lentils. Marinade a bowl of lentils or beans with olive oil and asafoetida for a garlic-like kick that's even more pungent. Or add to an Indian dahl alongside cumin and chillies.
Why not try infusing a curry. Stick a small piece of asafoetida under the cooking-pot lid when making a curry. The aroma will permeate the curry without overpowering. Or add to lemon-infused rice to go alongside a classic Indian dish like mutton masala.
One of the world's most maligned spices, asafoetida has been neglected by many cuisines because of its pungent odour and flavour.
But we prefer to think it’s just misunderstood. It’s made from the resinous gum taken from a few species of giant fennel. And, when used right, it brings a pungent kick of garlic with a lingering sweetness like pineapple.
Supplier: The Spice Company