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Advent Christmas Tea

Asafoetida (Ground)

Rated 5.0 out of 5
Based on 1 review

Asafoetida has a pungent, unpleasant smell when raw, but when cooked it delivers a smooth flavour similar to leek or sautéed onion. It is made from the dried white resinous sap extracted from a variety of giant fennel which is difficult to handle, so starch is added to make it more manageable. Yellow Asafoetida is blended with turmeric and is used in Indian vegetarian cooking and low FODMAP diets.

Use sparingly, and as you would with onion and garlic, gently fry in oil at the start of cooking until fragrant.
Ferula asafoetida, amaranth.
Product of India
average rating 5.0 out of 5
Based on 1 review
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100% of reviewers would recommend this product to a friend
1 Review
Reviewed by Anonymous
I recommend this product
Rated 5 out of 5
Review posted

A little goes a long way

An excellent alternative to garlic and/or onion, and widely used in Indian cookery, I call this spice 'transformative'. Also known as 'hing', asafoetida is fried in oil/ghee/butter etc at the start of cooking for around 30 seconds, and the pungent aroma turns into the most amazing fragrance. Perfect if you don't like the after-effects of garlic or onion, or if you follow a FODMAP diet. A staple in my kitchen; you must give it a try if you've never used it before.

Can also be used in addition to onion/garlic for extra flavour.

I also use this very sparingly in complex salad dressings.

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