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Asafoetida (/ æ s ə ˈ f ɛ t ɪ d ə /; also spelled asafetida) [1] is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, perennial herbs of the carrot family.
Ferula assa-foetida is a species of Ferula endemic to Southern Iran. [1] It is a source of asafoetida, but not the main source, although many sources claim so.The production of asafoetida from this species is confined to Southern Iran, especially the area near Lar.
Ferula foetida, Ferula assa-foetida and some other species are used to make the spice asafoetida, or hing [6] Ferula gummosa makes galbanum; Ferula hermonis makes zallouh; Ferula moschata makes sumbul; Ferula persica or F. szowitziana makes sagapenum; Ferula marmarica makes "Cyrenaican ammoniacum" Ferula ammoniacum makes "Persian ammoniacum"
Ferula foetida is a species of Ferula native to Central Asia (Kyzylkum Desert, Karakum Desert, Turkmenistan), Eastern Iran, western Afghanistan and western Pakistan. [2] It is the most widely distributed species that produces asafoetida. [2]
Ferula narthex is a species of plant native to Afghanistan, Tajikistan, northern Pakistan and Kashmir. [2] Hugh Falconer noted that this was the source of asafoetida in Central Asia. [4]
Asafoetida: Intensely aromatic - flavor profile sometimes compared to that of truffles and garlic. Used as a tempering spice. (Hindi: Hing हिंग) Bay leaf, Indian bay leaf: Both Indian bay leaf and bay leaf are similar and called tej patta in Hindi. However, they are from two different species and have differences in taste.
Unless it comes under "spices", asafoetida is not in Worcestershire Sauce --PopUpPirate 01:20, 18 February 2006 (UTC) My guess is that Srlefler is thinking of fish sauce: both asafoetida (or silfium) and fish sauce (garum) were notoriously used in Ancient Roman cuisine, and rumors persist that Worcestershire sauce contains the latter. But I ...
Chaat masala. Chaat masala, also spelled chat masala, is a powdered spice mix, or masala, originating from the Indian subcontinent, typically used to add flavor to chaat.It typically consists of amchoor (dried mango powder), cumin, coriander, dried ginger, salt (often black salt), black pepper, asafoetida, and chili powder.
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