Rani Asafetida (Hing) 3 oz First

Composition

Composition unknown — our sources do not have it.

<b>Asafetida (sometimes spelled Asafoetida)....</b>A Little History! <br> Native to Southwestern Asia. A little known spice outside of India, asafetida is the dried resin obtained from the rhizome of the giant fennel plant. Powdered asafetida has a strong odor, reminiscent of picked garlic. In most Indian cooking it is used as a flavor enhancer and once cooked releases an onion-like flavor. <br> <br> Product Type: Ground Powder Coarse Granules <br> Packaging: Plastic Bottle <br> Net Wt. 3oz (85gms) <br> Product of India <br> <br> <b>Have not Cooked with it before? RECIPE: </b> <br>Lentil curry Cook time: 45 minutes Prep time: 30 minutes <br>Serving size: 4 Heat level: Mild <br>2 cups Rani Toor dal <br>1 tsp. Rani Turmeric ground <br>1 tsp. Rani Cumin seeds <br>1 tsp. Rani Asafetida ground <br> salt to taste <br> <b>Method:</b> Soak Toor dal for 30 min. and drain. Cook the toor dal in 3 ½ cups of hot water until soft. Add the turmeric, cumin seed, asafetida, and salt. Simmer for 5 min.

Nutrition per 100 g/ml

Our sources carry no nutrition for this product.

Compare

This feature is still in development.