Asafoetida, also known as hing or devil’s dung, is a dried gum resin that comes from the taproots of the Ferula genus of perennial herbs in the celery family:
Asafoetida is native to Iran and Afghanistan, but is also found in the Kashmir region of India, Central Asia, and Northwest China. The main production regions are eastern Iran and western Afghanistan.
To produce asafoetida, a dome-shaped structure made of twigs and earth is placed over the exposed surface of the plant’s taproot. When the root is cut, a milky juice exudes, which is then scraped off after a few days. The process is repeated until the exudation stops, which can take about three months.
Asafoetida is usually sold as a coarse yellow powder that smells like boiled eggs due to its sulfur compounds. It’s used as a flavoring agent in many countries, including India, where some say it’s a misunderstood but sublime ingredient. When used properly, a small amount of asafoetida can enhance other spices in a dish, similar to salt but with a funkier taste.
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