Asafetida (sometimes spelled asafoetida or asaphoetida) works beautifully in combination with south Asian spices like cumin, coriander, fennel, turmeric, and many others.

Also known as hing or heeng, asafetida is derived from the resin of the ferula plant, and it has such a strong flavor and aroma when raw that it's sometimes nicknamed "devil's dung." But when cooked, it mellows into a subtle savory back note somewhat reminiscent of leeks and garlic, and quintessential to Indian and south Asian cuisines.

In the process of producing Asafetida, the resin is blended with other ground ingredients, usually gum arabic or wheat or rice flour. We’re super proud that our organic asafetida is blended with 100% organic fenugreek, so there’s only good stuff in this jar!

Suggestions for cooking with asafetida:

• Bloom asafetida in oil or ghee (it's not the type of spice to sprinkle on at the end).

• Just a pinch (or two?) is usually enough. That's why we're packaging it in small jars!

• Use asafetida along with other spices to flavor cooking oil at the beginning of a recipe, before adding vegetables or other ingredients.

• Add asafetida to make a tadka (or chonk), a traditional flavored oil drizzled over dishes at the end of cooking.

Keep asafetida tightly closed when not in use, so the aroma doesn't spread to your other spices.

Note: Asafetida should not be consumed by people who are pregnant or breastfeeding.

Use Organic Asafetida to make:

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