Asafoetida

The English name is derived from asa, a latinised form of Persian azā, meaning "resin", and Latin foetidus meaning "smelling, fetid", which refers to its strong sulfurous odour.

In the U.S., the folk spelling and pronunciation is "asafedity". It is called perunkayam (பெருங்காயம்) in Tamil, hinga (हिंग) in Marathi, hengu (ହେଙ୍ଗୁ) in Odia, hiṅ (হিং) in Bengali, ingu (ಇಂಗು) in Kannada, kāyaṃ (കായം) in Malayalam (it was attested as raamadom in the 14th century), inguva (ఇంగువ) in Telugu, and hīng (हींग) in Hindi. In Pashto, it is called hënjâṇa (هنجاڼه).[4] Its pungent odour has resulted in its being known by many unpleasant names. In French it is known (among other names) as merde du Diable, meaning "Devil's shit".[5] In English it is sometimes called Devil's dung, and equivalent names can be found in most Germanic languages (e.g., German Teufelsdreck,[6] Swedish dyvelsträck, Dutch duivelsdrek[5], and Afrikaans duiwelsdrek). Also, in Finnish it is called pirunpaska or pirunpihka, in Turkish it is known as Şeytan tersi, Şeytan boku or Şeytan otu[5], and in Kashubian it is called czarcé łajno.

The resin-like gum comes from the dried sap extracted from the stem and roots and is used as a spice. The resin is greyish-white when fresh, but dries to a dark amber colour. 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 or maida (white wheat flour) and gum arabic.

Ferula assa-foetida is a monoecious, herbaceous, perennial plant of the family Apiaceae. It grows to 2 m (6.6 ft) high, with a circular mass of 30–40 cm (12–16 in) leaves. Stem leaves have wide sheathing petioles. Flowering stems are 2.5–3 m (8.2–9.8 ft) high and 10 cm (3.9 in) thick and hollow, with a number of schizogenous ducts in the cortex containing the resinous gum. Flowers are pale greenish yellow produced in large compound umbels. Fruits are oval, flat, thin, reddish brown and have a milky juice. Roots are thick, massive, and pulpy. They yield a resin similar to that of the stems. All parts of the plant have the distinctive fetid smell.[9]

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 asaresinotannols 'A' and 'B', ferulic acid, umbelliferone and four unidentified compounds.[10] The volatile oil component is rich in various organosulfide compounds, such as 2-butyl-propenyl-disulfide, diallyl sulfide, diallyl disulfide (also present in garlic) [11] and dimethyl trisulfide, which is also responsible for the odor of cooked onions.[12] The organosulfides are primarily responsible for the odor and flavor of asafoetida.

Asafoetida was familiar in the early Mediterranean, having come by land across Iran. Though it is generally forgotten now in Europe, it is still widely used in India. It emerged into Europe from an expedition of Alexander the Great, who, after returning from a trip to northeastern ancient Persia, 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, "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 became extinct, and asafoetida became more popular amongst physicians, as well as cooks.[13]

Asafoetida is also mentioned numerous times in Jewish literature, such as the Mishnah.[14] Maimonides also writes in the Mishneh Torah "In the rainy season, one should eat warm food with much spice, but a limited amount of mustard and asafoetida [חִלְתִּית chiltit]."[15]

Asafoetida was described by a number of Arab and Islamic scientists and pharmacists. Avicenna discussed the effects of asafoetida on digestion. Ibn al-Baitar and Fakhr al-Din al-Razi described some positive medicinal effects on the respiratory system.[16]

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 Garcia de Orta's European guest. "Nonsense," Garcia replied, "nothing is more widely used in every part of India, both in medicine and in cookery. All the Hindus add it to their food."[13] During the Italian Renaissance, asafoetida was used as part of the exorcism ritual.[17]

• Ammoniacum
• Chaat masala
• Muskroot
• South Asian pickles
• Turmeric – Plant used as spice