When I was in India, cooking with my son, Neil, and Nimmy Paul in her kitchen, the smells of asafoetida filled her kitchen. She had a kitchen attached to her house and another outside kitchen for cooking items like asafoetida with lots of aromas.
When I was in India, cooking with my son, Neil, and Nimmy Paul in her kitchen, the smells of asafoetida filled her kitchen. She had a kitchen attached to her house and another outside kitchen for cooking items like asafoetida with lots of aromas.
Asafoetida — also called devil’s dung, stinking gum, food of the gods, hing or ting — is, once cooked, a wonderfully powerful spice with flavors of onions and garlic combined. It is the dried resin or sap of the ferula, a variety of fennel. Raw, is gives off an unpleasant odor, and you know when you have it in your spice rack. But because of its unpleasant smell, it is used to repel insects and, especially, mosquitoes.
Native to the Afghanistan mountains, asafoetida made its way to India and is a very important ingredient to many dishes.
Its many uses include the Auyrvedic remedy for balancing ones’ vata dosha. It also has antimicrobial properties, which is used for those with respiratory problems such as asthma, bronchitis, swine flu and whooping cough. Its coumarins and sulfur compounds aid in blood thinning and prevent blood clotting.
Compounds in asafoetida also stimulate the mucous membranes and naturally treats colic. Its anticoagulant properties help lower blood pressure. So, for women, it aids in easing painful and excessive menstruation. It is also considered a contraceptive. With all the beans and legumes that are eaten in India, asafoetida reduces growth of indigenous microflora in the gut, thereby reducing flatulence.
Applied directly on the skin, it is a great way to get rid of corns and calluses.
The essential oil is used in aromatherapy to enhance a singer’s voice.
The caste of Hindus, Jainism and Vaishnavism are not allowed to eat onions or garlic and use asafoetida to flavor their foods.
One of my favorite ways to cook with asafoetida is simply cooking it with potatoes. It brings out the true flavors or this wonderful spice.
Turmeric added to the water when boiling the potatoes gives them a nice yellow tinge. I am a great proponent of turmeric because of the many studies being conducted. There are studies showing promise for the prevention pancreatic and prostate cancer. Turmeric shows promise in slowing the progression of Alzheimers disease by removing amyloid plaque buildup in the brain. It is an antiseptic, has antibacterial properties, and is an anti-inflammatory, so it might help those with arthritis and rheumatoid arthritis. When taken with the chemo-drug Paclitaxel, it is shown to boosts the effects of the drug and reduces its side effects.
Potatoes with Asafoetida Aloo Hing Ki Sath (serves 4)
1 pound new potatoes, peeled and quartered
Salt
1/4 teaspoon turmeric
1 tablespoon canola oil
1 teaspoon cumin seeds
1/4 teaspoon asafoetida
1 green chilies, seeds and finely chopped (optional)
1/3 cup chopped roasted unsalted peanuts
Put potatoes in a pot filled with salted water. Add turmeric, and bring to a boil over medium heat. Cook until potatoes are just tender, about 5 minutes. Drain potatoes and pat dry with paper towels. Heat oil in a medium nonstick skillet over medium heat. Stir in cumin seeds, fry until they pop, about 30 seconds. Sprinkle asafeotida into skillet, add chilies, fry, stirring constantly, until the mixture is fragrant, 1 minute. Add potatoes to spices and fry, stirring occasionally, until golden and crisp, 5 minutes. Add peanuts, mix and season with salt.
Small Bites: Asafoetida can be used for bait to catch catfish and pike, and in Jamaica, protects a person against a curse by repelling bad spirits.
The dangers of asafoetida include nausea, vomiting, throat irritation, burping, swollen lips, gas, and diarrhea. It is harmful to infants and can cause blood disorders and because of its abortifascient qualities, it could induce a miscarriage.
You can find acafoetida at the health food stores here in the Hilo and Keaau in the spice jars.
Foodie Bites: The talent pool at Hawaii Community College’s Culinary Arts Program really stood out at the recent 14th Annual Hilo Culinary Classic. West Hawaii culinary students did not compete this year because they were unable to secure any hotel rooms due to the Merrie Monarch Festival, but the talent of Hilo students, including Waiakea Intermediate School students, was amazing. Congratulations to all who participates!
The Rotary Club of South Hilo’s Hilo Huli is on Sunday May 6th at Coconut Island from 11:30-1:30. Tickets are available at Creative Arts Hawaii or any member of the club. A new vendor, Sweet Thunder Products, will be serving assorted sushi by Sushi Chef Dawn Cabral. The restaurant is located in Waiakea Villas. You may often see moving signs on Wailoa Bridge or Kalanianaole Avenue by workers of Sweet Thunder.
Tickets are selling out quickly for the Hawaii Island Chamber of Commerce’s Mystery Dine Out on May 24. Make sure you call the HICC office at 935-7178 to get your $65 tickets. Last I heard, over half already have been sold.