Jewish Recipes
Jewish Recipes

Home | Jewish Recipes Main Directory | Submit a Recipe | Kosher Dieting | What Blessing do I make over foods? | About Us
Kosher Grocery Store | Kitchenware | Judaica | Jewish Cookbooks | Food and Health | Search Recipes

Jewish Recipes

Jewish Recipes
Kosher Recipes
  Cooking Terms
  Jewish Cookbooks
Jewish Foods
Kosher Spices
Ingredients
Dairy
Meat
  Parve
  Baba Ganoush
  Bagels
Blintz
Challah
  Charoset
  Cholent
  Etrog
  Farfel
  Falafel
Fish
  Gefilte Fish
  Hamantaschen
  Hummus
  Jewish Holidays
  Knish
  Kosher Recipes
  Kosher Wines
  Kugel
  Latkes
  Lox (salmon)
  Matzah
  Pita
  Spices and Ingredients
  Sufganiya
  Tzimmes

Jewish Cooking

  Judaica
Kitchenware
Kosher Symbols
What is Kosher ?
What is a hechsher?

Page Options

Send

Jewish Recipes: Copyright - Disclaimer

Add us to your favorites

|

Jewish Recipes --> Spices and Ingredients -- >  Annatto

Asafoetida (Ferula asafoetida, family Apiaceae) is a resin gum which comes from the dried sap from the stem and roots of the wild fennel genus Ferula. The resin is grayish-white when fresh, but dries to a dark amber color. Chunks of asafoetida resin are too hard to be grated easily, and traditionally crushed between stones or with a hammer. Today, the most commonly available form is compounded asafoetida, a fine powder containing 30% asafoetida resin, along with rice flour and gum Arabic.

It derives its English and scientific name from the Persian word for resin (asa) and Latin foetida, which refers to its strong sulfurous odor. Its pungent odor has resulted in its being called by many unpleasant names; thus the French know it, amongst other names, as Merde du Diable (Devil's faeces); in some dialects of English too it was known as Devil's Dung, and equivalent names can be found in German - Teufelsdreck, Danish - Dyvelsdręk, Dutch - Duivelsdrek, Icelandic - Djöflataš, Norwegian - Dyvelsdrekk, Swedish Dyvelsträck, Finnish Pirunpaska. In Turkish, it is known as Şeytantersi, Şeytan bökösu or Şeytanotu (the Devil's Herb).

In many of the northern Indian languages (Hindi, Urdu, Gujarati, Punjabi, Marathi, Bengali) it is known as hing. In Tamil, it is known as perungaayam. This spice is used as a digestive aid, in food as a condiment and in pickles. Its odor is so strong that it must be stored in airtight containers; otherwise the aroma, which is nauseating in quantities, will infect everything. However, Its smell becomes much milder in cooking and presents an onion-like taste. In India, it is used especially by the Brahmin caste of the Hindus and by adherents of Jainism, who are not allowed to eat onions. It is mainly grown in Iran, Afghanistan and Kashmir.

It has certain medicinal uses: it aids the digestion, and is helpful in cases of asthma and bronchitis. In the Appalachian region of the United States, it was used as a folk remedy for children's colds: it is mixed into a foul-smelling paste and hung in a bag around the afflicted child's neck.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods