While it’s native to Afghanistan and Iran, asafoetida is commonly used in Indian cuisine, where it’s referred to as hing (1). As a seasoning, asafoetida is known for its strong, pungent odor, which is ...
Whoever decided to find out what asafoetida tastes like must have been very, very hungry. One of its nicknames – devil’s dung – gives an idea of its stinking pungency. It comes from the root of the ...
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