Reddit reviews Laljee Godhoo Hing (Asafoetida) 50gms
We found 2 Reddit comments about Laljee Godhoo Hing (Asafoetida) 50gms. Here are the top ones, ranked by their Reddit score.
Premium Quality Spice also known in India as Hing.Asafoetida powder is a crucial ingredient in Indian vegetarian cooking.Can be used as a digeestive aidDerived from a species of giant fennel, asafoetida has a unique smell and flavor.Derived from a species of giant fennel, asafoetida has a unique smell and flavor
Amazon?
Asafoetida/Hing https://smile.amazon.com/LG-Hing-Asafoetida-50gms/dp/B000JMFEL4/
Turmeric https://smile.amazon.com/dp/B00F9WG6V6/
Chili powder https://smile.amazon.com/dp/B00MYRUYAI/
Chickpea flour https://smile.amazon.com/dp/B004LJSXN2/
Amchur https://smile.amazon.com/dp/B00449PFJY/
Jeera https://smile.amazon.com/Cumin-Seeds-Jeera-Whole-14oz/dp/B000JMDHAE/
I use hing, AKA asafoetida -- it's the resinous sap from the stalk of a plant in the same family as onions, shallot, and garlic. It's ubiquitous in Indian cooking, and is the closest living relative (we think) to the plant that the ancient Romans harvested to extinction for their own cuisine, which was Silphium.
The dried resin is sold as a powder. It's very smelly when raw, and shouldn't be eaten until its been thoroughly cooked - raw, it's known to upset the stomach, but cooked it's known as a palliative for stomach upset and indigestion.
If you have a local South Asian/Indian market, get it there. The commonest brand is these little white plastic jars in the spice aisle.
It's rare to find it in corporate American markets, but if you do, there will be a 10x markup -- the "exotic" tax. Luckily, my neighborhood grocery is as diverse as my neighborhood, so I get that 50 gram bottle for about $1.20.
A very little goes a long way! Try this in Indian dal recipies, soup stocks, etc.
According to your oil/water statement above, you can still burn onions in oil to add to tadka dal, right?
You can also try mixing asafoetida with vinegar, honey, fish sauce, rue, mint, cumin, and/or saba - those ingredients together or in various combinations turn up in a lot of Roman sauces.
In particular, take a look at historical European and Roman cuisine. I've noticed that Roman recipes (mostly out of Apicius) don't always lean on onions for flavor the way later European cooking does. It seems like EVERY modern stock and soup starts with sautéed onion.
In contrast, here's a sampling of Roman recipes, many of which don't call for any onion at all, some for leeks and some for shallot though.
Sample of soups and sauces recipes from Forme of Cury and other historical cookbooks.