asafoetida
Also known as: hing, asafetida, devil's dung, ferula assa-foetida
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Also known as: hing, asafetida, devil's dung, ferula assa-foetida
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A light, fragrant Goan prawn curry with a unique flavor from asafoetida (hing) and tangy tamarind. This traditional Konkani dish, made with a fresh coconut base, is simple, quick to prepare, and tastes incredible with steamed rice. Its thin, soupy consistency is perfect for soaking up.
A simple, comforting Maharashtrian meal of plain lentil stew (Varan) served over steamed rice (Bhat). Seasoned with turmeric and asafoetida, it's a wholesome and soulful dish, often considered the ultimate comfort food in Marathi households.
A simple, comforting Maharashtrian lentil soup made from split pigeon peas (toor dal). Mildly flavored with turmeric and asafoetida, this wholesome, sattvic dal is finished with a dollop of ghee and traditionally served with steamed rice, making it a staple in festive meals and everyday comfort food.
Yes, asafoetida is highly regarded for its medicinal properties, particularly for digestive health. It contains ferulic acid, which provides antioxidant and anti-inflammatory benefits, and is traditionally used to treat respiratory issues like bronchitis.
Pure asafoetida resin is gluten-free, but most commercial powders are blended with wheat flour to prevent clumping. If you have a gluten intolerance, you must check the label for 'gluten-free' versions that use rice flour or turmeric as a carrier instead.
In its raw state, it has a pungent, sulfurous, and somewhat unpleasant smell. However, once bloomed in hot oil or ghee, it transforms into a savory, umami flavor that closely mimics the taste of sautéed onions and garlic.
It should be added to hot oil or fat at the beginning of the cooking process to mellow its harshness. Because it is extremely potent, a tiny pinch (about 1/8 of a teaspoon) is usually sufficient for a dish serving four people.
Yes, it is the most common substitute for alliums in Low-FODMAP diets or for those with sensitivities to onions and garlic. It provides a similar savory depth and aromatic quality to lentils, vegetables, and stews.
Yes, it is a powerful carminative that helps reduce gas and bloating by aiding digestion. It is traditionally added to gas-producing foods like beans, lentils, and cruciferous vegetables to make them easier to digest.
While it contains 67g of carbohydrates per 100g, it is considered keto-friendly because it is used in such microscopic amounts. A single serving typically adds less than 0.5 grams of carbs to a meal.
asafoetida is a versatile ingredient found in cuisines around the world. With 297 calories per 100g and 4 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Discover 10 recipes featuring asafoetida with step-by-step instructions.
Browse recipes →Store it in a tightly sealed, airtight container in a cool, dark place. Its aroma is so strong that it can easily permeate other spices in your pantry if the container is not completely airtight.
Yes, asafoetida is 100% vegan. It is a dried gum resin extracted from the roots of the Ferula plant, which is a type of giant fennel.
Asafoetida doesn't usually spoil in a way that makes it unsafe, but it loses its potency over time. If the characteristic strong, pungent aroma has faded significantly, it is likely old and will not provide much flavor to your cooking.
