PHIL      Asofoetida
I put this link in Lamb basanti thread

https://www.facebook.com/PlanetSpices

scroll down to see asafoetida

Les
don't do wimpy spice mix

Always thought Wimpys made burgers

Seriously though why use mix powder >when you can use spices as required
Who started this addiction to mix powders?
When watching a Bir chef its a bit of this then that sorted

Yes I am sure you know best MA

MA
And I thought you already knew your onions N.O.

No matter what we know its nice to know some more and share it so others know some more and can help others wishing to know some more as well  ;D

Phil try this link hope it works
https://www.facebook.com/PlanetSpices

MA
My thoughts exactly until I tried it out
So simple 

Yes Phil
1/2 tsp of powdered is fugitive
1/2 tsp resin is a different result and not overpowering at all
from my using experiences

When using asafoetida source the rock hard amber resin neat stuff and grate 1/2 tsp into warm oil for a Bir aroma and unque taste ;D
The yellow powder is 95%fillers

Livo
A much better base and curry taste the onions before and after for evidence
Geezah
If its not new why has it not come to our attention ?
ELW
Even when adding coconut it does not hide the bitter harshness sometimes found
Much easier with agreeable onions

Noticing a bucket of chopped onions in water in a local Bir a few weeks ago I had to ask why assuming it was to stop the fumes irritating eyes etc 
To my surprise the chef said it takes the bitterness out of the onions
At home the experiments began 1st was a bitter onion chopped then put in very cold water for 20 mins
drained then I made some dips red onion and WOW no bitter tastes
Onion bargee was next WOW again
A base was next 4kgs in water 25mins drained JBs base it was which I like WOW again
After a search on google its quite common in Spain and Mexico to tame the raw onions
So have we all missed this so obvious technique
For me this is a revolution   ;D