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Related to asafetida: garam masala, fenugreek


also as·a·foet·i·da  (ăs′ə-fĕt′ĭ-də)
1. Any of several plants of the genus Ferula in the parsley family, native to dry regions in Iran and Afghanistan and having long, sturdy, hollow stems and roots yielding a brownish, strong-smelling resin.
2. The resin obtained from these plants, especially from the species Ferula assa-foetida, used as an ingredient in medicine and remedies and as a seasoning in South Asian cuisine.

[Middle English, from Medieval Latin asafētida : asa, gum (from Persian azā, mastic) + Latin foetida, feminine of foetidus, stinking; see fetid.]


or a•sa•foet•i•da

(ˌæs əˈfɛt ɪ də)
an acrid, lumpy gum resin: formerly used as a carminative and antispasmodic.
[1350–1400; Middle English < Medieval Latin asafoetida=asa (< Persian āzā mastic, gum) + Latin foetida, feminine of foetidus fetid]


A pungent brown resin used in Indian cooking.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.asafetida - the brownish gum resin of various plantsasafetida - the brownish gum resin of various plants; has strong taste and odor; formerly used as an antispasmodic
natural resin - a plant exudate
References in classic literature ?
A thick smoke rose, diffusing a potent odor savoring marvelously of brimstone and asafetida, which, however grateful it might be to the olfactory nerves of spirits, nearly strangled poor Wolfert, and produced a fit of coughing and wheezing that made the whole grove resound.
Kaimal has created three flavors based on the original ingredients: Lightly Salted, Seeded Multigrain, and Sweet Chili, which has a lasting spicy-garlic kick that comes from the Asian spice asafetida.
These health-conscious crisps take their unique and savory flavor profile from the Indian spice asafetida and ground red chili.
Usually, indigenous people make a mixture of ass urine, garlic, asafetida and copper sulphate, using this traditional technique they dip the axe into this chemical mixture and then apply deep cuts on the whole plant body to extract optimum quantity of gum resin from guglan within short period of time.
Season it with asafetida, mustard, cumin seeds and curry leaves fried in Ghee
Serves 4 Ingredients 700g new potatoes, quartered ' tsp garam masala ' tsp cumin seeds 4 fresh curry leaves ' tsp coriander powder - tsp asafetida 1 tsp ginger, grated 1 tsp garlic, minced 1 red onions, sliced ' tsp chilli powder 1 tin of tinned chopped tomatoes Handful fresh coriander, chopped 200ml vegetable stock 4 whole black peppercorns 1 tbsp gram flour 2 tbsp cooking oil Salt to taste Method Pour the cooking oil in a large saucepan and heat over a medium flame.
But the author discovered why the cure made people retch -- it was not merely the idea of swallowing something alive that put people off; instead, it was the pungent asafetida that, quite literally, left a bad taste in the mouth.
They wore the spice called asafetida in a necklace in the belief that it prevented respiratory disorders.
Until recently, African American parents protected their children with nation sacks filled with asafetida and other herbs and jewelry that consisted of black thread knotted nine times.
So, rather than a tomato or watermelon Martini, we opt for a Spiced Martini (capsicum, brown sugar, pepper, chili, lime juice and vodka), while my companion opted for an even more edgy Melon Dal (watermelon, asafetida water, vanilla, vodka, mango juice) and we paired them with a selection of starters, ranging from the bland but intriguing Tandoori Pink Salmon to the intense Bhatti ka Jheenga (char grilled prawns in a marinade of aromatic spices).
KHARIPUDI (Serves 4-5) Tantalise your tastebuds this Diwali with the sweetest of all dishes Ingredients 2 cups flour ' cup rice flour ' tbsp Oman seeds ' tsp turmeric powder ' tsp asafetida 2 tbsp ghee Some dry flour for dusting Fill half of the chapatti with the khoya mixture and, rolling it, seal the sides of the chapatti keeping the khoya inside it.