Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Spices => Topic started by: JerryM on June 21, 2009, 11:26 AM
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just on an aside it's amazing what post's u can miss on the site. i came across this post by CA for the 1st time today which goes a long way to sorting one of my wish list questions http://www.curry-recipes.co.uk/curry/index.php?topic=1392.10 (http://www.curry-recipes.co.uk/curry/index.php?topic=1392.10)
back to the post.
in searching the site i've often come across asafoedita. i've never registered it as important though and consequently never tried it.
one recent trawlling suggested i should at least gauge opinion at my local asian stores (how much they sell as most that i meet don't cook and have little interest in cooking).
i hope i struck lucky on my last visit. the shop assistant advised that he had no demand for it and did not stock (read no money in it). i think the other chappy was a visitor. once he'd read the words having failed to recognise my poor pronunciation he instantly switched on. in short he said it was a must have.
i intend to get some this week.
in the meantime i'd appreciate knowing who uses it or has used it and what they think.
i'm thinking a pinch in the dish at cooking stage (see last post in link above).
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As far as I'm aware, asafoetida (hing) is used more so in in traditional Indian cooking, in vegetable dishes (to combat flatulence I understand).
It stinks to high heaven when raw.
A pinch (not teaspoons, like I've seen some people state) is add to the hot oil, at the commencement of cooking, whereupon it takes on a sweetish flavour. It gives a distinctive smell and taste which I personally do not associate as being typically BIR. But it's quite nice. I rarely use it (vegetable dishes or not). Pardon me :P
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Its also used as a substitute for onion, especially in parts of India where eating onions is against their religion ... apparently :-\
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If you are going to use asafoetida make sure you get a good brand or it will definitely disappoint. Barts spices (Tesco) do a little jar with three smaller tubs of hing in it. It's expensive for what it is but, this is by far the best of the powdered versions I have tried. Also, as CA points out, it MUST be added to hot oil to bring out its flavour.
If you really want the full effect you have to use the unadulterated brown-resin variety. I've only ever seen this sold in indian grocers.
I tend to use it in vindaloo to try to differentiate it from madras because it adds an extra onion/garlic flavour, and a vindaloo should be garlicy.
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many thanks all.
i have an opportunity tonight to look for some and feel at least it will put my mind at rest. i too understand (from the chappy) that it is a very small amount "pinch" that needs to be used.
given what CA says on the BIR front i'm much less enthusiastic and if the cost's high it will put me off for sure.
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Hi JeeryM
If your 'chappy' has it ask him for 'brown powder' rather than the stuff that comes in the yellow plastic tubs. The yellow stuff is adulterated with rice flour and other things and has hardly any hing in it, so if you add it to hot oil it just burns, this stuff is best added after the base has gone in IMO.
The 'brown powder' is the real deal and can be added to oil but I can't get it anymore and local shopkeepers clam up if I ask for it which makes me wonder if it went the same way as Bombay Duck and ended up on some list of banned substances, if you ever get to smell it you'll understand why that could well be the case!
:o :o
Regards
CoR
PS. Well, well, look what google has come up with:-
http://www.theasiancookshop.co.uk/asafoetida-hing-whole-200g-2228-p.asp (http://www.theasiancookshop.co.uk/asafoetida-hing-whole-200g-2228-p.asp)
compare the ingredient list above with below
http://www.theasiancookshop.co.uk/asafoetida-hing-powder--heeng-1755-p.asp (http://www.theasiancookshop.co.uk/asafoetida-hing-powder--heeng-1755-p.asp)
pity about the p&p.
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CoR,
many thanks for the extra info - will keep u posted. he said to put it in after the base (well right at the end of cooking were his words). maybe it's as u say because only the yellow is available.
i'll soon know.
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he said to put it in after the base (well right at the end of cooking were his words). maybe it's as u say because only the yellow is available.
I think you've been given bum advice, Jerry. Fry it in hot oil first, compounded or not.
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many thanks CA - i will fry in oil at the garlic stage.
both the resin and the compounded were available.
the shop assistants both offerred the compounded 1st (i asked a 2nd time to be sure that, "Black Hing Whole" was indeed the brown variety). having looked at it this morning it is sort of brown / black in colour and i think in resin block form - it sort of resembles hard toffee. i think i will have to grate it to get a "pinch" off.
the smell in the packet is nothing much so i guess it changes when cooked in the oil.
have attached pic for info.
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Yes, that's the good stuff Jerry. You shouldn't have to grate it, just cut a little pea size piece off with a knife. This stuff has to go in at the oil frying stage to dissolve the resin.
I'm interested to see what you think of its effect.
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i made 2 off madras curry sauces (CK's) last night for myself for tea. in the 2nd thought i'd give the hing a go.
i grated it (having not read Secret Santa's tip) to achieve a pinch or around 1/3 tsp. i added it with the garlic.
the taste is quite different, sort of subtle (i don't actually know what i'd imagined it was going to be). i did not think it changed the immediate taste of the curry. i could detect it though as an after taste.
i think CA summed it up for me earlier. i did not recognise the taste as something i'd eaten before in BIR. that's not to say it's not used. for me it's just not a key element.
there's possibly an argument to put in less than i used - bottom line though it just does not shout BIR to me.
putting it in base has occurred but i don't feel a need.
felt i had to give it a go but it's not for me (59p is not a big loss).
many thanks all for providing the background which eased greatly the finding and trying.
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My girlfriend pointed out that the kitchen had a urine-ish smell lately which was also in the curries. I had been testing out hing again! It's definately a strange one. I think i'll only use it in madras from now on. It seems to work best and makes the madras a bit more individual.
I use a powder from a health food shop which states it is pure. That may or may not be true. It's pretty much grey with a tinge of yellow and smells so much i quarantine it. Quite like cat's wee.
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i have a little yellow tub of the stuff too, bought it more outta curiosity.
to be honest i dont notice any diffrence in my vindaloo with it in or not
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i have a little yellow tub of the stuff too, bought it more outta curiosity.
to be honest i dont notice any diffrence in my vindaloo with it in or not
You won't find much effect with the yellow powder type jimmy2x because they're mostly turmeric!
If you want to actually get its effect use the resin variety and melt it in the frying oil or, get a better brand of powder. The best powder I have used is from Bart's spices.
Alternatively use a lot of the crappy powders, say 3tsp, and compensate by reducing the amount of turmeric in your mix powder.
I always use it in vindaloo and it has a very noticeable effect on the taste that some may not like/want.
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You won't find much effect with the yellow powder type jimmy2x because they're mostly turmeric!
I've just been to the cupboard to have a look at my Schwartz Jar and I was amazed to find that Asafoetida only makes up 7% of the total jar! The bulk of it is Rice Flour with Turmeric less than 7%.
Well I never.
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Try the stuff from SEASONED PIONEERS (http://seasonedpioneers.co.uk/seasoning_detail.aspx?ID=405&name=Asafoetida,%20Ground).
Pricey, but at least you're not paying for rice flour.
Cheers
CoR
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I used to add it to my onions while they were frying but I've not used it in quite a while....not since I dropped a tub of it and I couldn't get the stench out of the kitchen for days... :( It's supposed to be a good antiflatulent but if 'im indoors was anything to go by it didn't work too well unless I wasn't using it in high enough quantities lol - plus I fry a teaspoon of cumin seeds with my onions now, adds a nice flavour and doesn't make me vomitoius to open a tub of it ;D
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i have a little yellow tub of the stuff too, bought it more outta curiosity.
to be honest i dont notice any diffrence in my vindaloo with it in or not
You won't find much effect with the yellow powder type jimmy2x because they're mostly turmeric!
If you want to actually get its effect use the resin variety and melt it in the frying oil or, get a better brand of powder. The best powder I have used is from Bart's spices.
Alternatively use a lot of the crappy powders, say 3tsp, and compensate by reducing the amount of turmeric in your mix powder.
I always use it in vindaloo and it has a very noticeable effect on the taste that some may not like/want.
Interesting SS I assumed it was more popular in traditional Indian cooking, however I will give it a try as there is some in my cupboard
cheers.
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I always add a dash into my Onion Bhajis, it doesn't bring a lot to the party but it does help bring out the onion taste.
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I can't remember the last time I used it to be honest as I don't think it's something you'll find in a BIR Kitchen.
Something I did note yesterday though. When I first bought the jar and smelt the contents, you could certainly smell an underlying almost onion smell along with its very Chemistry Lab over all smell.
Yesterday when I went to have a look at the ingredient list, my eldest dughter had a friend over and both were inquisitive as to what it was. So I let them smell it and asked them to describe it. Neither was able to, having got past the initial pong.
Before explaining it to them I smelt it again. I couldn't detect any onion smell in it at all this time. Just its odd Chemistry Lab smell.
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I've used it in the past, can't say I noticed much difference, but, a bit like MSG I kinda try and do without.
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I can't remember the last time I used it to be honest as I don't think it's something you'll find in a BIR Kitchen.
Oh you definitely will Axe! We had a post just a few days ago about it being added to a tarka for BIR lentils.
I have tasted it in some BIR curries, although not all that often. And on another curry forum there used to be several reports of it being used.
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I've used it in the past, can't say I noticed much difference
Stephen it's probably because you haven't used the right stuff. The yellow powder types are useless. Try the resin and then decide.
Even so you still may not like it!
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Oh you definitely will Axe! We had a post just a few days ago about it being added to a tarka for BIR lentils.
I have tasted it in some BIR curries, although not all that often. And on another curry forum there used to be several reports of it being used.
I'll add that to the list of things to ask when I return to the IG. Thanks for the heads up. :)
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Axe,
When are you back there mate?
Ray :)
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I'll add that to the list of things to ask when I return to the IG.
Yes it'll be really interesting to hear if they use it, and if so for what. Oh and see which kind they use too.
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No dates as yet Ray but hopefully later this month.
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I know this is an old post but some interesting facts I learned years ago on this fascinating spice
One of the earliest users was Issac Walton who used it as a bait addition to attract shy fish as read in "the complete angler"
It has also been used as a stimulant for getting high
I use it when I make lime and chilly pickles as it is a preservative.......
It can add that little extra to Dhaals when frying spices try it
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One of the earliest users was Issac Walton who used it as a bait addition to attract shy fish as read in "the complete angler". It has also been used as a stimulant for getting high
[Earlier comment withdrawn : I was wrong !]
Take the stinking oil drawn out of polypody of the oak by a retort, mixed with turpentine and hive-honey, and anoint your bait therewith, and it will doubtless draw the fish to it.