asafoetida


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as·a·fet·i·da

also as·a·foet·i·da  (ăs′ə-fĕt′ĭ-də)
n.
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.]

asafoetida

(ˌæsəˈfɛtɪdə) or

asafetida

n
(Pharmacology) a bitter resin with an unpleasant onion-like smell, obtained from the roots of some umbelliferous plants of the genus Ferula: formerly used as a carminative, antispasmodic, and expectorant
[C14: from Medieval Latin, from asa gum (compare Persian azā mastic) + Latin foetidus evil-smelling, fetid]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.asafoetida - the brownish gum resin of various plantsasafoetida - the brownish gum resin of various plants; has strong taste and odor; formerly used as an antispasmodic
natural resin - a plant exudate
References in periodicals archive ?
Ingredients * 1/4 cup barnyard millet * 1/4 cup yellow moong dal * 1 tsp turmeric powder * 1/2 tsp chilli powder * 5-6 peppercorn balls * Salt to taste For tempering * 1 tbsp ghee * 1/4 tsp asafoetida * 1 tsp cumin seeds Preparation * Soak the barnyard millet and the dal together in water for at least 3 hours.
However, for Sanjay, his meal is incomplete without his favourite arhar daal, duly treated with 'tadka' (tempered with clarified butter, red chilli powder and asafoetida).
According to Ayurveda, spices like cumin, mustard seed, asafoetida, turmeric and many other dry spices have nutrients which can be absorbed by the body only through fat, and the fat is present in oils and ghee [clarified butter],' he says.
The vada is made mainly with urad dal, green chilli, asafoetida, water and cashews along with salt.
For the tempering: 1tsp vegetable oil; 1tbsp mustard seeds; 1tsp fenugreek seeds; 1tbsp cumin seeds; pinch of asafoetida - optional; 1 red onion, finely chopped; 5cm ginger, finely chopped; 2 green chillies, deseeded and finely chopped; 2 large tomatoes, diced; 1tsp chilli powder METHOD: 1.
A tempering using curry leaves, asafoetida and chilies is added on the top in the end to keep it moistened.
Add asafoetida, cumin seeds, dry red chilli and peanuts and saute for a minute.
Tenders are invited for procurement of condiments for Chilly Dry Turmeric,Coriander Seed,Cumin Seed,C/Stick,Cardamom,Cloves,Fenu Greek,Poppy Seed Asafoetida,B/Pepper Mustard,Ani Seed,Nut,Tamarind,Dry Ginger the fy 2018-19 at air force station hindan
In certain parts of our country people expects you to take boiled rice three times during the same meal: first with Sambar a preparation of mixed vegetables spiced with asafoetida, second with Rasam a preparation with a mixture of various spices and condiments and third with curd.
Antifungal and allelopathic effects of asafoetida against Trichoderma harzianum and Pleurotus spp.
FA (4-hydroxy-3-methoxycinnamic acid) is extracted from some natural plants, such as Asafoetida giantfennel, Angelica sinensis, Cimicifuga racemosa, Glycyrrhiza uralensis, and Ligusticum chuanxiong, which have been employed as the traditional Chinese herbs to treat multiple diseases for several thousand years.