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14-September-2008 18:38:39 - Asafoetida Asafoetida Ferula scorodosma syn. assafoetida Ferula scorodosma syn. assafoetida Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Apiales Family: Apiaceae Genus: Ferula Species: F. assafoetida Binomial name Ferula assafoetida L. Asafoetida Ferula assafoetida, alternative spelling asafetida, pronounced /æsəˈfÉ›tɪdÉ™/ 1 also known as devil's dung, stinking gum, asant, food of the gods, Kaayam Malayalam, Hing Marathi, Gujarati, Hindi, Ingua Telugu, Hilteet, and giant fennel is a species of Ferula native to Iran. It is an herbaceous perennial plant growing to 2 m tall, with stout, hollow, somewhat succulent stems 5-8 cm diameter at the base of the plant. The leaves are 30-40 cm long, tripinnate or even more finely divided, with a stout basal sheath clasping the stem. The flowers are yellow, produced in large compound umbels. Asafoetida has a pungent garlic smell when raw, but in cooked dishes, it delivers a smooth flavor, reminiscent of leeks. Contents 1 Uses 1.1 Cooking 1.2 Impact on health and medical applications 1.3 Other practical or spiritual uses 2 History 3 Cultivation and manufacture 4 Composition 5 Etymology 6 References 7 External links Uses Cooking Jars of commercially available asafoetida powder. Jars of commercially available asafoetida powder. This spice is used as a digestive aid, in food as a condiment and in pickles. Its odor is so strong that it must be stored in airtight containers; otherwise the aroma will contaminate other spices stored nearby. However, its odour and flavor become much milder and more pleasant upon heating in oil or ghee, acquiring a taste and aroma reminiscent of sautéed onion and garlic1. In India, it is used especially by the merchant caste of the Hindus and by adherents of Jainism, who do not eat onions or garlic. It is used in most vegetarian and lentil dishes to both add flavor and aroma and reduce flatulence. It is mainly grown in Iran and Afghanistan. The Indian companies Laljee Godhoo, Laxmi Hing R M Kanani Co - Gujarat are the world's largest producers of compounded asafoetida. Impact on health and medical applications Asafoetida has certain medicinal uses and most commonly is used as a digestive aid. It is reputed to lessen flatulence and is often added to lentil or eggplant dishes in small quantities. It is also said to be helpful in cases of asthma and bronchitis. A folk tradition remedy for children's colds: it is mixed into a pungent-smelling paste and hung in a bag around the afflicted child's neck. In Thailand it is used to aid babies' digestion and is smeared on the child's stomach in an alcohol tincture known as mahahing. John C Duval reported in 1936 that the odor of asafoetida is attractive to the wolf, a matter of common knowledge, he says, along the Texas/Mexico border. Asafoetida has also been reported to have contraceptive/abortifacient activity2, and is related and considered an inferior substitute to the ancient Ferula species Silphium. Asafoetida oleo-gum-resin has been reported to be antiepileptic in classical Unani as well as ethnobotanical literature.3 Other practical or spiritual uses It is also used as one of several possible scent baits, most notably for catfish and pike. In Jamaica, asafoetida is traditionally applied to a baby's anterior fontanel Jamaican patois mole in order to prevent spirits Jamaican patois duppies from entering the baby through the fontanel. In the African-American Hoodoo tradition, asafoetida is used in magic spells as it is believed to have the power to curse. It is also used as an onion and garlic replacement in cooking, as those ingredients are considered grounding, and can impede levitation. History It was familiar in the early Merranean, having come by land across Iran, and was popular in any self-respecting Classical kitchen. Though it is generally forgotten now in Europe, it is still widely used in India commonly known there as hing. It emerged into Europe from a conquering expion of Alexander the Great, who after returning from a trip to north-eastern Persia modern Afghanistan, thought they had found a plant almost identical to the famed silphium of Cyrene in north Africa -- though less tasty. Dioscorides, in the first century, wrote that, the Cyrenaic kind, even if one just tastes it, at once arouses a humour throughout the body and has a very healthy aroma, so that it is not noticed on the breath, or only a little; but the Median Iranian is weaker in power and has a nastier smell. Nevertheless, it could be substituted for silphium in cooking, which was fortunate, because a few decades after Dioscorides time, the true silphium of Cyrene went extinct, and Asafoetida gained in popularity, by physicians as well as cooks. 4 After the Roman Empire fell, until the 16th century, asafoetida was rare in Europe, and if ever encountered, it was viewed as a medicine. If used in cookery, it would ruin every dish because of its dreadful smell, asserted GarcÃa de Orta's European guest. Nonsense, GarcÃa replies, nothing is more widely used in every part of India, both in medicine and in cookery. All the Hindus who can afford it buy it to add to their food.4 Cultivation and manufacture The resin-like gum which comes from the dried sap extracted from the stem and roots is used as a spice. The resin is grayish-white when fresh, but dries to a dark amber color. The asafoetida resin is difficult to grate, and is traditionally crushed between stones or with a hammer. Today, the most commonly available form is compounded asafoetida, a fine powder containing 30% asafoetida resin, along with rice flour and gum arabic. Ferula assafoetida is an herbaceous, monoecious, perennial plant of the family Umbelliferae. It grows to 2 m high with a circular mass of leaves. Flowering stems are 2.5-3 m high and 10 cm thick, with a number of schizogenous ducts in the cortex containing the resinous gum. Stem leaves have wide sheathing petioles. Compound large umbels arise from large sheaths. Flowers are pale greenish yellow. Fruits are oval, flat, thin, reddish brown and have a milky juice. Roots are thick, massive, and pulpy. It yields a resin similar to that of the stems. All parts of the plant have the distinctive fetid smell.5 Composition Typical asafoetida contains about 40-64% resin, 25% endogeneous gum, 10-17% volatile oil, and 1.5-10% ash. The resin portion is known to contain asareninotannols 'A' and 'B', ferulic acid, umbelliferone and four unidentified compounds. 6 Etymology Asafoetida's English and scientific name is derived from the Persian word for resin asa and Latin foetida, which refers to its strong sulfurous odor. Its pungent odor has resulted in its being called by many unpleasant names; thus in French it is known among other names as Merde du Diable Devil's shit; in some dialects of English too it was known as Devil's Dung, and equivalent names can be found in most Germanic languages e.g. German Teufelsdreck 7, Swedish Dyvelsträck, Dutch Duivelsdrek, Afrikaans Duiwelsdrek, also in Finnish Pirunpaska or Pirunpihka. In Turkish, it is known as Åžeytantersi, Åžeytan bku or Åžeytanotu the Devil's Herb. In many of the Indo-Aryan languages it is known as hing or Heeng. Another name occurs in many Dravidian languages e.g. Telugu Inguva, Kannada Ingu, but Tamil perungaayam and Malayalam kaayam come from a different root. References ^ Oxford English Dictionary. asafÅ“tida. Second ion, 1989. ^ Riddle, John M. 1992. Contraception and abortion from the ancient world to the Renaissance. Harvard University Press p. 28 and references therein. ^ Traditional Systems of Medicine By Abdin, M Z Abdin, Y P Abrol. Published 2006 Alpha Science Int'l Ltd. ISBN 8173197075 ^ a b Dangerous Tastes: The Story of Spices By Andrew Dalby. Published 2000 University of California Press Spices/ History 184 pages ISBN 0520236742 ^ Abstract from Medicinal Plants of the World, Volume 3 Chemical Constituents, Traditional and Modern Medicinal Uses. Humana Press. ISBN 978-1-58829-129-5 Print 978-1-59259-887-8 Online DOI 10.1007/978-1-59259-887-8_6 Author: Ivan A. Ross http://www.springerlink.com/content/k358h1m6251u5053/ ^ Handbook of Indices of Food Quality and Authenticity By Rekha S. Singhal, Pushpa R. Kulkarni. Published 1997 Woodhead Publishing Food industry and trade ISBN 1855732998 ... Note there is more good information about the composition in this reference, page 395. ^ Thomas Carlyle's well-known 19th century novel Sartor Resartus concerns a German philosopher named Teufelsdröckh. External links Botany, etymology, uses - detailed Off-the-Wall baits for persnikity catfish additional facts, sample recipe using in place of garlic Additional information from Ammini Ramachandran v d e Herbs and spices Herbs Angelica Basil Basil, holy Basil, Thai Bay leaf Boldo Bolivian Coriander Borage Chervil Chives Cicely Coriander leaf cilantro Cress Curry leaf Dill Elsholtzia ciliata Epazote Eryngium foetidum long coriander Hemp Hoja santa Houttuynia cordata giấp cá Hyssop Lavender Lemon balm Lemon grass Lemon verbena Limnophila aromatica rice paddy herb Lovage Marjoram Mint Mitsuba Oregano Parsley Perilla shiso Rosemary Rue Sage Savory Sorrel Tarragon Thyme Vietnamese coriander rau răm Woodruff Spices Ajwain bishop's weed Aleppo pepper Allspice Amchur mango powder Anise Aromatic ginger Asafoetida Camphor Caraway Cardamom Cardamom, black Cassia Cayenne pepper Celery seed Chenpi Chili Cinnamon Clove Coriander seed Cubeb Cumin Cumin, black Dill dill seed Fennel Fenugreek Fingerroot krachai Galangal, greater Galangal, lesser Garlic Ginger Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Liquorice Mace Mahlab Malabathrum tejpat Mustard, black Mustard, brown Mustard, white Nigella kalonji Nutmeg Paprika Peppercorn black, green white Pepper, long Pepper, Brazilian Pepper, Peruvian Pomegranate seed anardana Poppy seed Saffron Sarsaparilla Sassafras Sesame Sichuan pepper huÄ?jiÄ?o, sansho Star anise Sumac Tasmanian pepper Tamarind Tonka bean Turmeric Vanilla Wasabi Zedoary Zest Herb and spice mixtures Adjika Advieh Afghan spice rub Baharat Berbere Bouquet garni Buknu Chaat masala Chaunk Chili powder Crab boil Curry powder Fines herbes Five-spice powder Garam masala Garlic salt Harissa Herbes de Provence Jerk spice Khmeli suneli Lemon pepper Masala Mitmita Mixed spice Old Bay Seasoning Panch phoron Persillade Pumpkin pie spice Qâlat Daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Za'atar Lists of herbs and spices List of Australian herbs and spices Chinese herbs List of Indian spices List of culinary herbs and spices Related topics Marinating Spice rub Retrieved from http://en..org/wiki/Asafoetida Categories: Apiaceae | Medicinal plants | Antiflatulents | Spices | Resins Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages ÄŒesky Deutsch Español Français עברית Magyar മലയാളം मराठी Nederlands 日本語 Plattdüütsch Polski РуÑ?Ñ?кий Suomi Svenska తెలà±?à°—à±? ä¸æ–‡ This page was last modified on 8 September 2008, at 01:41
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