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• Asafoetida (ass-a-feh-tee-dah) is a gum extracted from the ferula plant, a type of fennel. Used in Indian cuisine, this coarse yellow powder acts like a secret ingredient as it has a distinctive, pungent aroma that, when incorporated into a dish properly,
• There are two varieties of asafoetida: milky white asafoetida, or hing kabuli safaid; and red asafoetida, or hing lal, said chef Kocharekar. “Both are used as a flavour in curries, pickles and sauces,” he said, adding that hing is considered to be “a spice
• The resin is extracted from a plant (Ferula asafoetida) grown in the cold arid mountains of Afghanistan, Kazakhstan, Uzbekistan and Iran. Each plant yields just about 500 gm of concentrated hing resin, resulting in high prices.