A.K.A

hing, asafoetida (alternate spelling)

What is it?

Asafetida is a spice often used in Asian cooking, especially in India. Made from a resinous substance from a species of giant fennel, it has a potent sulfur-like stink that dissipates once cooked. In parts of India, it’s used as a substitute for garlic and onions and is an ingredient in the spice mix calledchaat masala.

How to choose:

Though it can come in a variety of forms, it’s most commonly sold in the United States as a dried and ground spice. It’s unlikely that you will find it at most supermarkets. Indian markets and mail order are your best bet.

How to store:

Store tightly covered to keep its odor at bay in a cool, dry place.

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Recipes

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  Recipe

  Green Lentils with Green Beans and Cilantro

  For vegetarians, these refreshing lentils, accompanied perhaps by a yogurt relish and a bread, Indian or crusty Western, could make an entire meal. For non-vegetarians, meats or fish curries may…

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  Recipe

  Chaat Powder

  This is the most basic version of the spice mix that gives Indian chaats, or salads, their distinctive flavor. I like to make it in small amounts to preserve the spices' freshness.…