Pungent and sulfurous, asafoetida transforms into a rich, savory depth when cooked, with a flavor reminiscent of garlic and onion. This potent spice is essential in Indian vegetarian cooking.
Where it comes from
Asafoetida, derived from the resin of a giant fennel plant, has been used in Indian cuisine for centuries, prized for its unique flavor and digestive properties.
In the kitchen
Typically used in tempering, asafoetida enhances dals and curries, adding complexity and umami to vegetarian dishes.
Nutrition (per 100g)
297kcalCal
5.0gProtein
9.0gFat
64.0gCarbs
38.0gFiber
Values are AI-estimated, not from a laboratory database
