Asafoetida

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  • This pungent South Indian blend can be alarming with its funky flavour, but it's an essential ingredient for truly authentic dishes. Your curries and vegetarian dishes will benefit immensely from the transformative, fragrant properties of this unique spice as it brings a savoury, full flavour to dishes.

    Z&Z Recommends with:

    Curries, Lamb, Dahl

  • Recipes

    Coming soon

    Uses

    Asafoetida is always cooked in fat first, so fry a little in oil or butter when starting a curry - the smell will fill your kitchen. Use it with other vegetables normally found in Indian cuisine, like potatoes, peas, and cauliflower for a surprisingly irresistible background flavour reminiscent of garlic and onions.

    Pairs deliciously with:

    Lentils, Chickpeas, Potatoes, Cauliflower, Peas, Lamb Rogan Josh

  • Origin & History

    Asafoetida is made from a dried and powdered sap that comes from the root of a tree in the carrot family. It's also known by names like hing and devil's sweat. South Indian food is almost exclusively vegetarian, so asafoetida adds the smooth and savoury flavour of meat and an intangible taste you canÕt get elsewhere.

  • Ingredients

    Asafoetida (Hing) Powder

    Weight

    30g

    Serving size

    14 x 1/2 Tsp




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