Dear Friends,

What are the different usage of asafoetida, and how important in
cooking. Is it adds extra taste.

bye
jai

Abe wrote on Sat, 09 Jun 2007 07:13:58 -0700:

??>> Dear Friends,
??>>
??>> What are the different usage of asafoetida, and how
??>> important in cooking. Is it adds extra taste.
??>>
??>> bye
??>> jai
A> See:

A> http://en.wikipedia.org/wiki/Asafoetida

A> and http://www.thespicehouse.com/spices/asafoetida-powder

You might also want to look at

http://www.uni-graz.at/~katzer/engl/

This is the best source of information that I know on spices.
Gernot Katzer used to be a frequent contributor to r.f.cooking.
He also gives some of the names that asafoetida is called. Not
just the Hindu name "hing" but the German one Teufelsdreck and
French merde du diable! Those indicate rather well non-Indian
reactions to the stuff. I gather from my Hari Krishna book that
Lord Krishna disapproves of anything that meat eaters use tand
would make one think of meat. Thus they use hing as a substitute
for garlic and onion. I've no idea what gave them that idea!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Jun 9, 10:29 am, "James Silverton" >
wrote:
> Abe wrote on Sat, 09 Jun 2007 07:13:58 -0700:
>
> ??>> Dear Friends,
> ??>>
> ??>> What are the different usage of asafoetida, and how
> ??>> important in cooking. Is it adds extra taste.
> ??>>
> ??>> bye
> ??>> jai
> A> See:
>
> A>http://en.wikipedia.org/wiki/Asafoetida
>
> A> andhttp://www.thespicehouse.com/spices/asafoetida-powder
>
> You might also want to look at
>
> http://www.uni-graz.at/~katzer/engl/
>
> This is the best source of information that I know on spices.
> Gernot Katzer used to be a frequent contributor to r.f.cooking.
> He also gives some of the names that asafoetida is called. Not
> just the Hindu name "hing" but the German one Teufelsdreck and
> French merde du diable! Those indicate rather well non-Indian
> reactions to the stuff. I gather from my Hari Krishna book that
> Lord Krishna disapproves of anything that meat eaters use tand
> would make one think of meat. Thus they use hing as a substitute
> for garlic and onion. I've no idea what gave them that idea!
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.verizon.not

Because it works.<g> I did have to double-wrap the sealed jar of hing
because it fragranced my entire storage area, but it, like durian, is
wonderful when eaten. I add it to many of my recipes when I run out
of onion or garlic--it works well as a substitute. It also has the
advantage of reducing gastric distress and flatulence.

It's also used as an incense in some magical practices, but that's OT
for this group<g>

maxine in ri

On 2007-06-09, maxine in ri > wrote:

> advantage of reducing gastric distress and flatulence.
>
> It's also used as an incense in some magical practices, but that's OT

The historical novelist, Patrick O'Brian (Master and Commander) has
his physician character using asafoetida as an additive to medicines
to purposely give them a bad taste, the thinking being superstitious
sailors don't trust a medicine that doesn't taste terrible.

nb

On Jun 9, 11:44 am, maxine in ri > wrote:
Thus they use hing as a substitute
> > for garlic and onion. I've no idea what gave them that idea!
>
> > James Silverton
> > Potomac, Maryland
>
> > E-mail, with obvious alterations:
> > not.jim.silverton.at.verizon.not
>
> Because it works.<g> I did have to double-wrap the sealed jar of hing
> because it fragranced my entire storage area, but it, like durian, is
> wonderful when eaten. I add it to many of my recipes when I run out
> of onion or garlic--it works well as a substitute. It also has the
> advantage of reducing gastric distress and flatulence.

>
> maxine in ri- Hide quoted text -
>
> - Show quoted text -

I've read that it is the northern region of India that uses asafoetida
in their cuisine, as they don't as a general rule, use onion. (Anyone
may correct me if it is the 'southern' region.


I put mine in a mason jar and seal it tight. (Actually, I vacuum it.)
It does flavor the whole spice cabinet, but actually I love the smell
and just to mention it makes me salivate. Pavolov's dog!

I always use it in a turka (last minute additions) to dals.

Dee Dee

On Sat, 09 Jun 2007 14:29:59 GMT, "James Silverton"
> wrote:

>This is the best source of information that I know on spices.
>Gernot Katzer used to be a frequent contributor to r.f.cooking.

What name did he post under?

--
See return address to reply by email

sf wrote on Sat, 09 Jun 2007 10:17:37 -0700:

??>> This is the best source of information that I know on
??>> spices. Gernot Katzer used to be a frequent contributor to
??>> r.f.cooking.

s> What name did he post under?

Sorry, no idea! I gather it was some time ago according to my
informant.

Incidentally, for those enthusiasts and non-enthusiasts, you can
often smell the hing in many Indian spice mixtures (masalas)
particularly garam masala. Tho' I tend to agree with the German
and French names, a small amount works quite well.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Jun 9, 1:38 pm, "James Silverton" >
wrote:
> sf wrote on Sat, 09 Jun 2007 10:17:37 -0700:
>
> ??>> This is the best source of information that I know on
> ??>> spices. Gernot Katzer used to be a frequent contributor to
> ??>> r.f.cooking.
>
> s> What name did he post under?
>
> Sorry, no idea! I gather it was some time ago according to my
> informant.
>
> Incidentally, for those enthusiasts and non-enthusiasts, you can
> often smell the hing in many Indian spice mixtures (masalas)
> particularly garam masala. Tho' I tend to agree with the German
> and French names, a small amount works quite well.
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.verizon.not

I was unaware that asafoetida was added to a garam masala. But of
course, most garam masalas can vary tremendously.

A "pinch" is usually added to a very hot frying pan in a little oil
before you add things like Indian cumin seeds, etc., OR it is added
immediately after you finish frying your dried peppers. 5-10 seconds
is just right. You do not want to burn it. Sort of like not burning
garlic.

Dee Dee


Dee Dee

On Sat, 09 Jun 2007 10:17:37 -0700, sf wrote:

>On Sat, 09 Jun 2007 14:29:59 GMT, "James Silverton"
> wrote:
>
>>This is the best source of information that I know on spices.
>>Gernot Katzer used to be a frequent contributor to r.f.cooking.
>
>What name did he post under?

He used his own name. I think the latest message I saw (without
looking at all of them) was 2004.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

>>
>> Incidentally, for those enthusiasts and non-enthusiasts, you can
>> often smell the hing in many Indian spice mixtures (masalas)
>> particularly garam masala. Tho' I tend to agree with the German
>> and French names, a small amount works quite well.
>>
>> James Silverton
>> Potomac, Maryland
>>
>> E-mail, with obvious alterations:
>> not.jim.silverton.at.verizon.not
>
> I was unaware that asafoetida was added to a garam masala. But of
> course, most garam masalas can vary tremendously.
>
> A "pinch" is usually added to a very hot frying pan in a little oil
> before you add things like Indian cumin seeds, etc., OR it is added
> immediately after you finish frying your dried peppers. 5-10 seconds
> is just right. You do not want to burn it. Sort of like not burning
> garlic.
>
> Dee Dee
>

I agree with you on this: I never heard of asafoetida being added to
garam masala. The latter is usually a "finishing" spice. I always use
asafoetida early, cooke din oil, as you mention.
-T

moriarty wrote on Sat, 09 Jun 2007 21:29:56 GMT:


??>>> Incidentally, for those enthusiasts and non-enthusiasts,
??>>> you can often smell the hing in many Indian spice
??>>> mixtures (masalas) particularly garam masala. Tho' I tend
??>>> to agree with the German and French names, a small amount
??>>> works quite well.
??>>>
??>>> James Silverton
??>>> Potomac, Maryland
??>>>
??>>> E-mail, with obvious alterations:
??>>> not.jim.silverton.at.verizon.not
??>>
??>> I was unaware that asafoetida was added to a garam masala.
??>> But of course, most garam masalas can vary tremendously.
??>>
??>> A "pinch" is usually added to a very hot frying pan in a
??>> little oil before you add things like Indian cumin seeds,
??>> etc., OR it is added immediately after you finish frying
??>> your dried peppers. 5-10 seconds is just right. You do
??>> not want to burn it. Sort of like not burning garlic.
??>>
??>> Dee Dee
??>>

Those people who have never heard of hing being added to garam
masala are probably literally correct but the odor from some
freshly opened cans of garam masala can be reminiscent of French
plumbing: in another word: hing!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

maxine in ri wrote:
> Because it works.<g> I did have to double-wrap the sealed jar of hing
> because it fragranced my entire storage area, but it, like durian, is
> wonderful when eaten. I add it to many of my recipes when I run out
> of onion or garlic--it works well as a substitute. It also has the
> advantage of reducing gastric distress and flatulence.
>
> It's also used as an incense in some magical practices, but that's OT
> for this group<g>
>
> maxine in ri
>
Hmm. Has anyone here scientifically tested the antiflatulence
claim? I suppose one could add a bit to only part of a
particular recipe....

--
Jean B.