Asafoetida is the most unusual seasoning. It causes disputable perception: in pure form it has a disgusting smell, but at addition in food, this seasoning gives to a dish juicy and pleasant aroma.
Characteristic and description
Asafoetida (other name — a ferula smelly) is the spice having specific aroma. It is got from lacteal juice of roots of a plant with the same name. Spice is especially popular in the Asian countries. In the people asafoetida is called Ilan, bad spirit, asmargog, pitch smelly.
Not all can bear caustic smack of spice. But all the same it is often used for preparation of various distinguished dishes. After special thermal treatment and with addition of other spices, asafoetida finds noble smack. This spice can replace garlic and onions in food. Also it perfectly is in harmony with tomatoes, rice, peas, cheese, potato and other vegetables.
Learn what it is useful to an organism: tofu cheese, onion and brown rice.
The main thing, when cooking to calculate the correct dosage, otherwise the taste of food can be spoiled. Seasoning in the form of powder which can be added to food at once is on sale. It is also possible to meet spice in the form of pitch, but it before application needs to be ground. Pitch on consistence clean. And powder is usually mixed with flour of different grades to remove strong aroma of a ferula smelly. In India, spice can be met in the form of the grains connected by sticky substance.
Chemical composition
Dry spice contains ferulic acid (pitches) — 25-60% and carbon oxides — 25-30%. Still asafoetida consists of essential oil (up to 10%) which includes sulfuric substances, sesquiterpenes, coumarins, terpenes.
Whether you know? Ferula smelly usually grows in mountains. It fructifies only in places with hot climate.
Because of them seasoning has specific aroma.
Useful properties
The considered seasoning has useful properties for a human body:
- improves digestion;
- helps at locks;
- eliminates swelling;
- increases appetite;
- has the toning effect;
- treats skin diseases;
- it is effective at pains during monthly, muscle pains and head;
- increases activity of a brain;
- calms and strengthens nerves;
Asafoetida is used in gynecology, it is effective at hormonal failures. Helps to treat diseases of the musculoskeletal device and also has the spazmolitichesky and anesthetizing effect. If to breathe aroma of pitch, then it is possible to prevent a hysteria attack. The good effect gives spice at male impotence and is recommended to women after the delivery quickly to be restored.
Whether you know? Asafoetida was popular in Europe in the 19th century. Without it liver and blood sausage was not made, roast in France, Italy, Spain did not become. Now interest in spice ceased.
Use in cookery
In the Indian countries asafoetida — one of the main seasonings. It is added to soups, sauces, vegetable and bean dishes. Thanks to this spice, food becomes juicy and gains original smack.
Taste
At the considered spice disgusting and caustic taste. And the smell is stronger, than at garlic. It is very resistant and flying, it is absorbed in clothes, hands, plates and the room. Same persuasive and taste. It remains in a mouth the whole day. It is impossible to get rid of it even by means of water, toothpaste. Therefore not many people decide to use seasoning. But, getting to food, spice loses the unpleasant taste and gives to food juicy aroma which any seasoning will not be able to reproduce.
When to add to dishes?
It is necessary to season with powdery asafoetida a dish at the end of its preparation. If to food it is planned to add and other spices, then asafoetida need to be filled to them at once that the aroma managed to be transformed and mix up with them.
Important! The low grade of asafoetida has more caustic garlic smell, and smack sharp, with obviously expressed bitterness.
Seasoning in the form of pieces of pitch is added to food liquid at the end of cooking that they could be dissolved and be distributed evenly in food. Still pitch can be added to oil for frying, and the spice rich in gum, it is recommended to dissolve in water in advance.
With what spices it is combined?
Asafoetida well is in harmony with caraway seeds, ginger, a turmeric, black mustard. Such mix will make less sharp aroma of a ferula smelly.
We advise to read about such spices as: coriander, black caraway seeds, anisetree, carnation, cinnamon, curry, marjoram and fenugreek.
What to replace with
If you need to prepare a dish, and asafoetida near at hand did not appear, then it can be replaced. 0.5 tsps of seasoning correspond:
- 1 average bulb;
- 0.5 tsps of mix of spices, such as ginger, cardamom, turmeric, black mustard, Chile, rock salt;
- 1 tsps of the ground dry garlic mixed with white pepper;
- 1 clove of fresh garlic.
Harm and contraindications
Asafoetida to the use is contraindicated:
- to people with problems of a GIT and the increased acidity of a stomach as spice can cause aggravations;
- to women in situation and to children;
- to people with stomach ulcers;
- that who is predisposed to allergic reactions.
We choose
Choosing asafoetida, it is necessary to pay attention on:
- Structure and concentration of spice. The concentration is higher, the it is less than additives in seasoning which are used for prevention of pasting, so the smack and aroma will be strong.
- Country and producer. To avoid a fake, it is necessary to read information on packing. Generally seasoning is delivered from Iran and Afghanistan.
- Clean, bright, large, elastic pieces of asafoetida demonstrate high quality.
Important! People who got sick with a SARS or flu are not recommended to use the considered spice as its warming action is capable to increase body temperature even more.
Storage
The considered spice should be stored in the dry place where beams of the sun do not get. For storage it is necessary to choose the capacity which is closed hermetically, the sharp and unpleasant aroma can soak other spices and products. Asafoetida is considered special seasoning as it can be added to any dishes for giving of original aroma. This spice — the best decision for those people who for any reasons cannot use garlic. Adding it to food, the main thing, not to go too far, and then the dish with this seasoning will surprise with the refined taste your guests.