Asafoedtida is a pungent ingredient used as a spice that gives off a strong onion and sulpher smell prior to cooking that comes from a perennial herb called the Ferula. Asafoedtida begins its life as dried sap or in a gum-resin form and is then typically crushed into powder to be used in a variety of different cooking applications.
As asafoedtida may be difficult to find, you can substitute it with a number of ingredients including combinations of onion powder and garlic powder; sautéed garlic with vegetable oil or ghee; minced yellow onion with one minced fresh garlic clove sautéed in vegetable oil or ghee; leeks and fresh garlic; or chopped shallots fried in vegetable oil or ghee.
Asafoetida’s predominant flavor is similar to onion and garlic so it tends to make the best substitute. Plus onion and garlic are easy to find and prepare in place of asafoetida. Conversely, if you want to avoid the use of garlic you may consider replacing it with asafoetida. In that regard, it is popular among certain Indian groups who eat no garlic or onion.
Asafoetida Substitutes
Given its garlic and onion smell and taste, those two ingredients are commonly used as a substitute for asafoetida and it can be substituted for both garlic and onion, too. Here are several suggestions for substitution:
Onion powder and garlic powder: As mentioned above, onion and garlic are obvious substitutes for asafoetida but in a milder form with less intensity. Garlic powder is quicker to use than fresh garlic but you can use that as well. Use the combined amount of onion/garlic powder at a 1:1 ratio of the amount of asafoetida that the recipe called for ie. 1 teaspoon of asafoetida means you use 1/2 teaspoon of onion powder and 1/2 teaspoon of garlic powder.
Garlic and oil/ghee: Sauté 2 peeled and minced cloves of fresh garlic with either vegetable oil or ghee to replace 1/4 teaspoon of asafoetida.
Yellow onion with garlic: Mince one yellow onion with one minced fresh garlic clove and then sauté them together in vegetable oil or ghee. Yellow onions tend to be milder and less pungent than white onions but are also less tender and not as thin.
Leeks and garlic: Using fresh leeks and fresh garlic combines the milder taste of leeks vs onions with the stronger taste of the garlic. Sauté both together at a 50/50 ratio with vegetable oil or ghee shortly before adding it to the dish. Leeks tend to more fibrous in consistency than onions so they can bulk up your dish a bit.
Shallops with oil or ghee: This isn’t as desirable as the above-mentioned choices but it’s still worth a try if it’s what you have access to. Use chopped shallots fried in vegetable oil or ghee similar to how you did the leeks and garlic above. Shallots have a softer and more delicate flavor than onions so if you’re looking for a milder taste, you may consider them instead.
Asafoetida Production Is Largely Based In Asia
The biggest producers of asafoetida are Iran, Afghanistan and Uzbekistan. In late 2020 it was announced that the Lahaul Valley in India would begin cultivating asafoetida (known locally as heeng) which is a huge breakthrough since India spends around $100 million per year to import it. It’s a very popular ingredient in numerous Indian cuisines.
Asafoetida tends to grow well in dry, cold climates. It is very popular in a variety of cooking dishes (please see below) and in Europe for medicinal purposes.
Asafoetida Forms To Choose From
Asafoetida tends to be offered for sale in several forms:
Brown powder: Is a very concentrated product that only needs to be used sparingly ie. 1/4 teaspoon is not uncommon for some dishes.
Yellow powder: Is in a diluted form with flour or wheat, and turmeric added. Higher quality asafoetida may be diluted with fenugreek. Since it’s diluted you may use anywhere from a pinch to up to 250g depending on the size of the dish. Also if you have gluten allergies be careful due to the potential addition of wheat.
You may also find asafoetida sold in blocks or larger pieces, too.
Safe Asafoetida Storage
The smell of asafoedtida is so strong that it has a number of interesting nicknames including stinking gum, devil’s dung and many other, cruder names. In order to avoid contaminating other spices that you have in storage, it is important to keep asafoedtida in a closed, airtight container so that the smell doesn’t escape.
Some people double bag it so to speak, putting in an airtight container and then putting that container inside another airtight container to be safe.
Food Dishes That Incorporate Asafoetida
Asafoetida, also known as “hing,” is a pungent and aromatic spice commonly used in Indian and Middle Eastern cuisines. It is primarily used as a flavor enhancer and digestive aid.
Here are some dishes that utilize asafoetida:
- Dal: Asafoetida is often added to lentil-based dishes such as dal to provide a savory and umami flavor.
- Vegetable Curries: Asafoetida can be included in various vegetable curries to enhance the overall flavor profile.
- Sambar: This South Indian lentil soup incorporates asafoetida along with other spices to create a flavorful and aromatic broth.
- Rasam: A tangy and spicy South Indian soup, rasam often includes asafoetida for its unique taste.
- Pickles and Chutneys: Asafoetida can be used in pickles and chutneys to add a savory and tangy note.
- Fried Snacks: Asafoetida is sometimes added to the batter for fried snacks like pakoras and vadas, enhancing their taste.
These are just a few examples, but asafoetida can be used in a wide range of dishes to add depth of flavor and aroma. It is typically used sparingly, as its strong taste can easily overpower other ingredients.
Asafoetida Medical Uses
While research is relatively limited, asafoetida has long been used to combat stomach gas and stomach ache among other health concerns. Other health uses are for asthma, epilepsy, intestinal parasites and weak digestion.
Research states the following regarding its possible medicinal uses:
Recent studies including pharmacological and biological have also shown that asafoetida possess several activities, such as antioxidant, antiviral, antifungal, cancer chemopreventive, antidiabetic, antispasmodic, hypotensive and molluscicidal.
NCBI
Additional Health Benefits Of Asafoetida
Other health benefits that asafoetida is believed to have include:
- Antibacterial, anti-fungal, and antimicrobial benefits.
- May help to lower blood pressure with antihypertensive properties.
- May offer antispasmodic properties for those who suffer from spasms.
- May help ease asthma symptoms given the volatility of the oil in asafoetida which is eliminated through the lungs.
- Helps lower blood sugar levels when combined in a hot mixture with other ingredients.
Read more about these and other asafoetida benefits by clicking here.