Topic: The 'Magic' Powder?

[RobbieC]

I've searched the forms and it seems that no one knows of Asafoetida powder, also known as 'Hing'.

There is a particular smell/taste that I loved but could never re-create in my own kitchen.

This was that smell! Grab some, you'll see what I'm on about..


Link: http://www.theasiancookshop.co.uk/natco-hing-asafoetida-powder-jar-9542-p.asp?gclid=CjwKEAjw8e2sBRCYte6U3suRjFESJAB4gn_guh8VV5JFU7vUu8WhI4UQ3AKTTnKfQOOULVpZ5Ya8sBoCDnTw_wcB

[Peripatetic Phil]

I've searched the forms and it seems that no one knows of Asafoetida powder, also known as 'Hing'.

Forms a regular addition to any vegetable dish I cook, Robbie; I have it as a powder (where it is mixed with other spices such as turmeric), as granules (--ditto--) and as pure 100% asafoetida resin.

** Phil.

[livo]

It is known and discussed. In a recent thread here it was also pointed out that "pure" is somewhat difficult to obtain. One of it's main functions is to prevent stomach gases and hence flatulence from the eating of vegetable and pulse dishes. The powdered form, being a weak concentration, provides very little in the way of flavour or aroma.

I've come to the computer to better add to this post, (fat fingers on tablet is too slow).

In a previous thread here it was discussed that using it for flavour is done by some, and in meat dishes as well, but that the low concentration in the readily available powdered form make this less than ideal.

It is worth noting, from the link you provided RobbieC, that the Natco brand, lists asafoetida as the largest proportion ingredient. Click on the little image of the yellow tub, however, and this brand has it way down the list.

Phil, I've never seen any pure resin out here in the Asian or Indian grocery stores.  I may be able to source it online.

Search function above shows several mentions of it without problem and here is a link to the glossary discussion from last year.
http://www.curry-recipes.co.uk/curry/index.php/topic,13385.msg112649.html#msg112649

[Invisible Mike]

Interesting as I only used asafoetida in a base gravy at the weekend along with ground fenugreek which is another spice that doesn't get mentioned in BIR cooking that much. It certainly didn't do the flavour any harm but i would like to get a more pure version. Mine was only 7% sadly.

[Onions and Garlic]

Does asafoetida bring a lot to the party? I generally just add extra garlic. Fenugreek is one I avoid, it gives a good curry smell but lingers far too long after the food is eaten. It is also a big contributor to sweating curry the next day. However as you say Mike you use it in the base sauce. Maybe used this way it's not as punget / lasting?

[Peripatetic Phil]

Phil, I've never seen any pure resin out here in the Asian or Indian grocery stores.  I may be able to source it online.

My three are (powder), Top-Op, wheat flour, edible gum, asafoetida, turmeric; (granules), Top-Op, wheat flour, edible gum, asafoetida, NO turmeric; (whole) Planet Spices, pure asafoetida, 100gm for very little money.  Planet Spices also offer free worldwide shipping, although I have not researched the minimum order quantity.

** Phil.

[Invisible Mike]

Does asafoetida bring a lot to the party? I generally just add extra garlic. Fenugreek is one I avoid, it gives a good curry smell but lingers far too long after the food is eaten. It is also a big contributor to sweating curry the next day. However as you say Mike you use it in the base sauce. Maybe used this way it's not as punget / lasting?

Maybe but I have not tried them in the main dish recipe. I will at some stage try them. There was certainly no evidence of overkill When added to the base.

[RobbieC]

Added it to the base and had a very pleasant aroma. As others have mentioned not an overwhelming smell but adds to the flavour imo.

I'm going to try and fry my spices off in seasoned oil with garlic before adding to the base.


Also, I had a dream last night where there was a small cast aluminum pot. It dawned on me this morning that this could be a big factor to flavour.. I mean, how crucial is a aluminum pan? Absolute.

I believe the 'magic' flavour has something to do with the caramelization of sweating onions into the oil at the beginning of the cooking. The cast aluminum pot would insure optimum cooking temperature..

Just a thought...

[RobbieC]

I've searched the forms and it seems that no one knows of Asafoetida powder, also known as 'Hing'.

Forms a regular addition to any vegetable dish I cook, Robbie; I have it as a powder (where it is mixed with other spices such as turmeric), as granules (--ditto--) and as pure 100% asafoetida resin.

** Phil.

Would you say there is much difference?

I have one that includes Rice Flour, Gum Arabic, Asafoetida, Turmeric and Wheat flour. Branded; VANDEVI..

[Peripatetic Phil]

Would you say there is much difference?

Yes, the flavour of the pure spice is very much more intense, as is the aroma.  Indeed, if you store pure hing in anything other than a hermetically sealed container, the aroma will leach out and fill your spice cupboard and even your kitchen !

** Phil.