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Asafoetida Ferula or smelly - a plant family umbrella. The self-titled spice is obtained from root resin (still it's called latex).
Produced spice powder or resin. The resin before use often need to grind and powder - nearly finished product. The consistency of the resin net, and the powder is nearly always has some kind of impurity (eg, flour of different grades). One reason for this is to reduce the impurities a strong flavor.
In India, asafoetida is sold in its pure form - beans that are associated with a sticky substance and rare smell.
The name "ferule stinking" and the like are used in connection with the fact that the spice has a pungent odor resistant and because of the content of sulfur compounds. The taste resembles asafetida garlic and even can be used as a replacement, but it is very specific. Because of this, a cooking spice used in small quantities. The undoubted advantage is that it has healing properties.
Asafoetida has many useful properties. It is used when:
clusters of food in the digestive tract;
in folk medicine is used to get rid of headaches, disturbances in the nervous system, metabolic processes;
chronic throat roughness. To do this, asafoetida is diluted in water and drink in small sips. A voice immediately cleaned;
gynecological disorders and impotence;
painful menstruation and later, accompanied by pain and spasms;
arthritis and joint pains. For this asafoetida used externally in the form of paste;
as a component with increased gas formation in the digestive tract;
diseases of the female character (for example, when a woman there is a threat of miscarriage);
The use of asafoetida
Asafoetida - specific seasoning, so adding to the food it needs to be very careful. The smell of asafoetida resembles a mixture of onion and garlic, and a long time kept in the room.
To reduce the strong odor, asafetida resins can be in the form of fry, resulting in taste and odor become softer and "edible." To this resin in a minimum amount of oil needed for fry. Asafoetida powder fry optional.
In combination with other spices, such as ginger, cumin, taste becomes a much more enjoyable and begins to play with new colors. But it is not recommended to combine asafetida, garlic and onions.
Add this spice in the dishes of lamb and other dishes that are hard to digest, used to make rice cakes and vegetables. Preserves added in at their preparation.
Spice also used to improve digestion, addition of very small amounts in food instead of garlic or onion. Incidentally, unlike the latter two, asafetida leaves breath.
In medicine use asafoetida began in ancient times. She was treated for asthma, cough, poor digestion, convulsions, hysteria. Today she treated sciatica, arthritis, osteochondrosis, hormonal disorders, adrenal gland, gonads.
Asafoetida is a laxative, antispasmodic, sedative. It is used for treating dental and ear pain, cutaneous and intestinal parasites. As asafoetida paste is used topically for pain in the abdomen, pain in the joints.
Eat asafoetida is not recommended for people who suffer from increased acidity of the stomach, as well as at elevated temperature, and skin rashes of different nature. Pregnant women should also refrain from asafoetida. People who are prone to allergic reactions, it is necessary to be careful in the use of spices.