Quote Originally Posted by psteve
asafoetida. (Ass-a-foot-eat-a) AKA 'hing'.
It's used as garlic, since garlic is not found in Vedic recipes.
Do you also have Galanga?
I'll be using both tomorrow.
Yes, and find that it smells less unpleasant.
Asafoetida is also added as a digestive agent to foods that tend to um give one 'the airs'...
I find it interesting how strict some Indian cuisines are in their extreme vegetarianism, avoiding root vegetables (including garlic) for risk of killing soil creatures during their harvest.
So what do you make that includes those ingredients? I find them PERFECT to add complexity to a nice dal, and I have a recipe for green beans and mustard seed that definitely takes a bit of fetid ass to be just right!